INSPECTION REPORT Health Protection JMAA-BFNTDQ

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 September 3, 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 = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vegetable-filled pastries in the hot-holding unit were measured at approximately 46C. Corrective Action(s): Vegetable-filled pastries were reheated at time of inspection. Hot-holding unit was adjusted to 140F at time of inspection. Ensure that the hot-holding unit is maintained at 140F or above when hot-holding any potentially hazardous foods. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer spray bottles inside kitchen area were measured at 0 ppm. 2. Blender and coffee machine in coffee bar were not in sanitary condition, with leftover grime present. Corrective Action(s): 1. Sanitizer spray bottles were emptied and re-filled after the dispenser was properly adjusted. Spray bottles measured 200 ppm QUATS. Ensure that spray bottles have adequate sanitizer so that pathogens, such as bacteria and viruses, are eliminated from food contact surfaces. 2. Blender and coffee machine were cleaned and sanitized at time of inspection. Ensure that the blender and coffee machine are appropriately cleaned and sanitized at least every 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Patties located inside walk-in cooler were missing a lid. 2. Plastic cup located inside sauces in the bakery and in the hot-holding area outside the kitchen. Corrective Action(s): 1. Lid was placed over the patties. 2. Plastic cups removed from the sauces. Ensure that plastic cups aren't used as 'scoops' inside the ingredients. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser was not releasing any QUATS at time of inspection. Corrective Action(s): Feeder line from sanitizer stock bottle to dispenser was re-adjusted. Dispenser released 200 ppm QUATS after adjustment. Regularly check your sanitizer dispenser using your test strips to ensure they are adequately dispensing sanitizer. Violation Score: 3

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

Comments

Routine inspection conducted for a vegan restaurant. The following observations were made: 1. Temperatures - Walk-in cooler at 1C - Pull-out cooler inserts (across from oven) maintained at 3C or less - Stand-up coolers and prep coolers maintained at 4C or less. Lids for prep coolers were closed when not in use - good - Undercounter bar cooler at 2C - Bakery coolers at 4C (undercounter + stand-up) - Hot-holder (initially set to 120F) was re-tested after being re-adjusted and was at 66C - Freezer compartments (including inside the bakery area) maintained between -12 and -18C. Ensure that freezer doors are tightly shut when not in use - Temperature logs were maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen areas and restroom areas - Low-temperature dishwasher releases 50 ppm chlorine residual at the plate (final rinse cycle) - Knife holder / knives / kitchen utensils were maintained in good sanitary condition - Ventilation canopy is generally well maintained 3. Storage - Food products were all stored at least 6" off the floor - Flour and dry products were placed inside bins with lids - Chemicals stored separately from all food products 4. Pest Control - No visible signs of rodent activity at time of inspection - NOTE: Vertical gaps still present between the door and the door frame. Seal / use a mesh to fit over the vertical gap to avoid any rodents from entering the facility. Head chef has opted to close the door instead of using the screen door. If you do decide to use the screen door, ensure that the vertical gap is sealed. 5. Administrative - Operator and head chef have BASICS.fst (FoodSafe 1 equivalent) 6. The following will also require your attention: Sanitizer logs will need to made for both your sanitizer DISPENSER and your DISHWASHER. Use your QUATS test strips for the sanitizer dispenser, and the chlorine test strips for the dishwasher. Minimum standards: 200 ppm QUATS in your sanitizer dispenser and 50 ppm chlorine residual in your dishwasher