INSPECTION REPORT Health Protection JSAS-CFVT5P

PREMISES NAME Basha Metrotown		Tel: (604) 423-3014 Fax:
PREMISES ADDRESS 2250 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE June 30, 2022	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Omar Ani		NEXT INSPECTION DATE July 04, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food delivery received June 28, 2022 and stored in walk-in cooler on day of premise closure. Documentation indicating time when cooler function was restored is unavailable. Corrective Action(s): Potentially hazardous food items in walk-in cooler are to be discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front left prep cooler - top food inserts 6 - 9 C, lower compartment 3 C Corrective Action(s): Repair / adjust cooler to maintain food at 4 C, until serviced and proper operation established, cooler is not to be used. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JSAS-CFTSSW of Jun-28-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean cooking pots and food equipment stacked on top of dry storage food bins in dry storage area. Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Code 302 noted on Routine inspection # JSAS-CFTSSW of Jun-28-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 3 compartment sink - all sink compartments soiled with food debris and strainers in sink drains. Staff on duty unable to demonstrate knowledge how to clean and sanitize dishware correctly. Plugs not availble to allow all three sink compartments to be filled to allow for proper dishwashing process. Multiple wiping rags in use without any sanitizer reservoirs prepared. Single sanitizer spray bottle filled with approximately 1000 ppm chlorine solution. Correction: Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution, 4)allow surface of item to air dry before next use. Ensure 3 plugs are available to allow all 3 sinks to be filled for dishwashing process. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Provide chlorine test strips to allow staff to verify sanitizer strength of 100 ppm chlorine. Code 401 noted on Routine inspection # JSAS-CFTSSW of Jun-28-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back area handsink - papertowel dispenser is empty. Pots and dry goods located in front of back handsink. Front handsink by door - papertowel dispenser is empty. Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.

Comments

Walk-in cooler temperature 3 C, cooler has been serviced and mall has serviced HVAC system to allow for proper ventilation and cooler compressor operation. Right front prep cooler 3 C, top inserts 3 C Chemicals stored together away from food and food equipment. All handsinks are equipped with stocked soap and papertowel dispensers to allow for staff handwashing. Raw meats not observed to be stored above ready to eat food items. Damaged rice cooker removed from premise. Front service area work counter has been repaired. Reviewed food hot holding standard - maintain cooked food above 60 C Food no longer stored directly on the floor. Garbage bags no longer used to store food. 3 plugs available to allow 3 compartment sink to be filled for manual dishwashing process. Chlorine test strips available to allow staff to verify sanitizer solution concentration. Wiping rags stored in 100 ppm chlorine sanitizer solution. Reviewed manual dishwashing process. Manual dishwashing demonstrated by operator. Premise cleaning conducted. Closure Order rescinded, premise may resume operation when ready.