INSPECTION REPORT Health Protection MBEK-CPHTCK

PREMISES NAME Banana Leaf Southeast Asian Cuisine		Tel: (604) 560-1777 Fax: (778) 379-1402
PREMISES ADDRESS 450 - 3099 152nd St Surrey, BC V4P 3K1		INSPECTION DATE March 1, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Calvin Chong		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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Large plastic container stored within basin of cook line hand sink. Corrective Action(s): Container removed. Ensure designated hand sinks are accessible at all times for hand washing. Do not store items such as equipment or utensils within hand sinks. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. A few instances of double-stacking were observed in the main preparation cooler (food inserts containing food were stacked upon one another with no barrier in between). 2. Open canned foods stored in original cans in coolers. Corrective Action(s): Corrected during inspection. Ensure an appropriate barrier is in place if food containers or inserts are double stacked to protect food from potential contamination. Ensure the canned food contents are transferred to an appropriate food grade container once cans are opened to protect food from potential chemical contamination (e.g. if interior protective lining of can becomes compromised). Violation Score: 3

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers at -13 to -18 degrees C or less. Note: One freezer (-13 degrees C) in frequent use. Hot holding internal food temperatures at 60 degrees C or more. Thermometers in place for cold holding units. Probe thermometers available on site. Temperature logs maintained and up-to-date. Food is covered, with few exceptions (corrected during inspection). Reviewed cooling procedures for cooked food. No concerns identified at time of inspection. Hand sinks supplied with hot and cold running water, liquid soap, and paper towels. All sinks are supplied with hot and cold running water. Bleach water sanitizer available at 100 to 200 ppm chlorine in labeled spray bottles and in bucket (wiping cloths stored in bucket). Low temperature dishwasher measured 48 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface. Equipment and utensils stored in sanitary condition. No signs of pest activity were observed at the time of inspection. FOODSAFE requirements met at time of inspection. Permit posted.