INSPECTION REPORT Health Protection TGIL-CNCSZ4

PREMISES NAME Bandra Cafe		Tel: (778) 565-7771 Fax:
PREMISES ADDRESS 110 - 7310 120th St Surrey, BC V3W 3M9		INSPECTION DATE January 23, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Raunaq Nathowalia		NEXT INSPECTION DATE 1 Month
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 = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 3x patties with potato fillings were stored at room temperature in the front service area and recorded at an internal temperature of 18.7C. Staff confirmed that the food products were at room temperature for more than 2 hours. All 3 patties were discarded at the time of inspection. 2. A bucket of stock (chicken) stored in walk in cooler was recorded at an internal temperature of 12.5C. Operator stated that the stock was made on Saturday (more than 24hours). Due to the risk of potential food contamination from pathogen growth and toxin production, the bucket of stock was discarded at the time of inspection. Corrective Action(s): - Always store cold potentially hazardous food at a temperature of 4C or below. - If you wish to store the patties at room temperatue, time tracking records must be maintained and should be readily available for verification by the district EHO. Cold PHF must not exceed more than 4 hours at room temperature. After 4 hours, either discard the food products or use them for immediate consumption. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff was conducting dishwashing at the time of inspection using low temp mechanical dishwasher. 0ppm chlorine residual recorded. Operator stated that the sanitizer bucket was replaced this morning. No verification was made to ensure that the dishwasher was dispensing sanitizer for adequate sanitation of food contact surfaces. After multiple cycle, 50ppm chlorine residual recorded during rinse cycle. All the dishes and food contact surfaces were run again through the dishwasher. Corrective Action(s): Please ensure that all the food contact surfaces are adequately cleaned and sanitized. It is recommended to maintain regular sanitation logs. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection, a container of limes was observed in the handwash sink and it was not readily available for handwashing. Staff moved the container of soaked limes out of the handwash sink. Corrective Action(s): Please ensure that all handwash sink present in the kitchen are free of obstruction and available to staff at all times. Do not use handwash sinks for any purposes other than handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A bowl of water with frozen raw fish soaked in it was stored at room temperature for thawing. Leaving raw fish at room temperature can result in pathogen growth and toxin production. The internal temperature was recorded at 3.5C and staff moved the raw fish back into walk-in cooler at a temperature below 4C. Corrective Action(s): Use an acceptable thawing method to prevent the risk of food contamination: - Leave in in the cooler overnight at a temperature of 4C or lower. - Under cold RUNNING water. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of the facility requires improvement. Food debris and dirt build up observed under the shelving units in walk in cooler, freezer, behind cooking line, in the corners and along the walls. Corrective Action(s): Focus on general sanitation of the facility and regularly clean the abovementioned areas. TO BE CORRECTED BY - Ongoing Violation Score: 3

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

Comments

Routine inspection conducted. - Temperature of all the coolers recorded at or below 4C except beverage cooler at 8C. - Freezers noted at or below -18C - Handwash sink available and had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 200ppm bleach sanitizer pails available. - No signs of pest activity observed. - Ice machine maintained in good sanitary condition. - Operator stated that the pest control company conducts weekly checks. - Operator has valid FOODSAFE Level 1. Proper cooling process of hot potentially hazardous food and thawing methods were discussed. Please focus on the food handling and storage practices.