INSPECTION REPORT Health Protection TGIL-C8EUCZ

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 November 2, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sam Bitton		NEXT INSPECTION DATE November 04, 2021
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection, the only handwash station in the food prep area was blocked off by a large pan containing oil. Corrective Action(s): Ensure that handwash station is readily available to the staff to ensure adequate hand hygiene. Staff moved the pan during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food stored in both walk-in coolers and 2 door cooler (in food prep area) was not covered. 2) Flour bags were stored on the floor in the big container unit used for dry storage and multiple boxes with produce were found on floor in walk-in freezer. 3) Containers with spices and condiments was stored next to the prep sink. 4) Small cups with no handles were used as scoops and kept in the storage bins. Corrective Action(s): 1) Ensure that food is properly covered when storing it to protect the risk of contamination. 2) Do not store food products directly on the floor. Remove the flour bags and food boxes from floor and store them at least 6" off the floor. 3) Water spill/splash can result in contamination of food stored right next to it. Either keep the condiment containers covered with lid or install splash guard between the food prep table and left side of the prep sink. 4) Use proper scoops with handles for food handling practices and do not leave the scoops inside the bins. Store them outside the container in a sanitary manner. TO BE CORRECTED BY - Immediately Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings were observed in the back storage area. Corrective Action(s): Ensure that the facility is maintained in a good sanitary condition and free of pest. Remove the mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE and gloves during cleaning. TO BE CORRECTED BY - Immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Build-up of food debris was observed under the prep tables and along the walls. Corrective Action(s): Food debris can attract mouse and further the pest problem in the facility. Ensure that the hard to reach areas are also cleaned regularly to prevent the build-up of food debris. TO BE CORRECTED BY - Immediately Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Walk-in freezer at -18C - Walk-iin cooler at 2C - Walk-in cooler in kitchen at 3C - Stand-up cooler at 3C - Fridge with buttermilk (lassi) at 4C - Pop cooler at 1C - Display cooler at 2C - Undercounter coolers at 2C - Hot holding of soups/beans at 60C or higher - Chest freezer at -13C Ice build up observed in the freezer. Consider defrosting/service the freezer. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - Low temp dishwasher was able to dispense 50ppm bleach on first cycle. - 3 compartment sink available for dishwashing. Ensure that large utensils washed in 3 compartment sink also get sanitized afterwards. - Utensils were found in sanitary condition. - Ice machine maintained in good sanitary condition. Storage: - See violation above Pest Management: - Professional pest control company conducts routine checks. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.