INSPECTION REPORT Health Protection JMAA-BA7UQK

PREMISES NAME Satya Asha Fusion Bar & Restaurant		Tel: (778) 597-7077 Fax: (778) 565-3794
PREMISES ADDRESS 6 - 12818 72nd Ave Surrey, BC V3W 2M9		INSPECTION DATE March 12, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Potato presser had food debris that had significantly hardened over time. 2. Can opener had some food debris lodged inside the gear area. Corrective Action(s): Potato presser and can opener cleaned and sanitized at time of inspection. Ensure that all food contact surfaces are routinely cleaned and sanitized to avoid bacterial growth and to remove any foodborne pathogens that can cause foodborne illness. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in kitchen obstructed with a trolley containing a wok. Hand wash station also does not have any paper towels in the dispenser. Corrective Action(s): Trolley was removed. Dispenser was replenished with new paper towels. Ensure that you have paper towels available at all times in the hand wash station, and keep it unobstructed, so that staff members can properly wash their hands BEFORE handling food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoop was stored directly inside ice, and a bowl was placed inside the pickle container in the hot-holding area. 2. Various items inside the walk-in cooler (vegetables, carrots, potatoes) were left uncovered in the walk-in cooler. Corrective Action(s): 1. Scoop was removed from the ice machine and placed on top, inside a sanitary container. Avoid placing the scoop inside the ice machine - food handlers may reach directly inside to grab the handle and contaminate the ice. 2. Items were covered with a stainless-steel lid or with seran wrap to protect them from contamination. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted. Facility generally maintained in good sanitary condition. The following was observed: 1. Temperatures Kitchen: - Walk-in cooler #1 at 3C - Coolers 2 thru 6 (except 4) at 4C or less - Cooler 4 is not working at the moment and will be serviced by the operator. No foods were present in the cooler - Prep cooler (top and bottom) at approximately 3C Bakery - Bakery dual-door undercounter cooler at 1C - Bakery stand-up cooler at 4C - Bakery upright freezer at -18C Front hot-holding area: - All food products inside hot-holders measured >=60C internally - Undercounter cooler at 4C Front lobby area: - Breyer's chest freezer at -16C - 4-compartment freezer unit at -15C - Chest freezer near bar area at -15C Bar: - Hot-holding unit at 60C - Undercounter cooler at 2C 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, single-use paper towels in bakery and in bar area - Sanitizer spray bottles measure 200 ppm quaternary ammonium compound (QUATS) in bar area, main lobby area, kitchen area, and bakery area - good - Low-temperature dishwasher sanitizes at 50 ppm chlorine residual - good - Ventilation canopy in kitchen area in good sanitary condition - Bakery dough presser is cleaned-in-place with sanitizer spray bottle. Ensure that this is done every 4 hours (continuous use) or after each use - Ice machine in good sanitary condition - Washrooms are well maintained and handwash stations inside are all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels 3. Storage - All food products are stored at least 6" off the floor - Dry goods are stored inside food-grade bins with lids - Chemicals segregated from all food products 4. Administrative - Permit posted and up-to-date - Owner has BASICS.fst 4th edition (equivalent to FoodSafe 1), expiry December 2023 - Bakery chef and kitchen chefs, owner's spouse, are also certified with BASICS.fst 4th edition or FoodSafe 1 (expiry: December 2023) 5. Pests - No evidence of recent pest activity at time of inspection NOTE: As noted on report BCUD-AW2W3X, facility plans to expand bakery area and open for buffet-style lunch. If that is the case, new floor plans with dimensions, finishing schedule, equipment, plumbing/sinks and an updated food safety plan will need to be submitted for review.