INSPECTION REPORT Health Protection JCHW-BBPT4Y

PREMISES NAME Manohar Vegetarian Bakery - Fleetwood		Tel: (604) 591-0699 Fax:
PREMISES ADDRESS 101 - 15905 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE April 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rudhir Gulati		NEXT INSPECTION DATE May 03, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 56

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach in 3-compartment sink was less than 50ppm. Corrective Action(s): Bleach sanitizer at 100ppm is required for proper sanitizing. Bleach was topped up and tested at 100ppm. Facility has run out of bleach. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom did not have any single use paper towels. Staff stated key to towel dispenser was missing. Corrective Action(s): Handwash stations must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed washing hands, followed by using a hand sanitizer on her hands. Corrective Action(s): Discontinue this practices of using a chemical sanitizer on hands after handwashing. Sanitizers may contain chemicals which can contaminate foods. Staff was instructed to wash hands again properly prior to decorating a cake. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Boxes of samples are available in the customer area and items are not labelled as samples and there is no sanitary method of dispensing samples, other than a customer reaching into the products. Corrective Action(s): All samples must be dispensed in a sanitary manner and must be labelled as samples. Samples should also be close to the staff counter to ensure samples are dispensed in a sanitary manner. Correction date: Today Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Handwash station does not drain properly. 2) 3-compartment sink pipe is leaking water (third compartment). 3) Handwash station door is broken. Corrective Action(s): 1) service handwash station to allow sink to drain properly. Properly functioning handwash station facilitates proper handwashing. Correction date: May 3, 2019 2) Service 3-compartment sink and ensure it does not leak water to allow for proper warewashing using the 3-compartment sink. Correction date: May 3, 2019 3) Repair handwash station cabinet door and ensure all equipment is maintained in good working order. Correction date: May 3, 2019 Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member on-site did not have her FoodSafe Level 1 or equivalent training. Name and date of birth checked in the FoodSafe Registry at the time of inspection. This is a repeat violation. Corrective Action(s): At least one person must have FoodSafe Level 1 or equivalent while facility is in operation. Violation Score: 1

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

Comments

-Facility reheats pastries as requested by customers in the facility. -Front pastry coolers were both at 4C. -Back upright cooler (glass door) was at 4C. -Upright cooler (metal) was at 4C. -Chest freezer is no longer in use. *Foods for sale in the customer area were found to be unlabelled. Staff stated these items are from the warehouse. All foods need to be labelled to verify they are from an approved source and to identify the origins of the product, contact information of the producer, and ingredients. -Foods stored off the floor and covered. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns.