INSPECTION REPORT
Health Protection
ZDER-B8JU3C

PREMISES NAME
Amorosa/Santali Restaurant
Tel: (604) 525-8286
Fax:
PREMISES ADDRESS
7870 Edmonds St
Burnaby, BC V3N 1B8
INSPECTION DATE
January 16, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
John Chow
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Cooked food (rice, large stock of tomato sauce) allowed to cool at room temp for long periods of time before being put away over night in walk in cooler with lid.
Corrective Action(s): Ensure all hot food requiring cooling is rapidly cooled:
1. Ice wand (cooling wand)
2. Ice bath
3. Small, shallow containers

Cooling time:
>60 C to 20 C in 2 hours
20 C to <4 C in 4 hours
Total cooling time: 6 hours max - verify after cooling with probe thermometer.
Any longer then 6 hours then food must be discarded - too long in the danger zone.

Recommendations:
1.Educate all staff of the proper cooling practices.
2.Post cooling procedure on the wall near cooling sink
3.Purchase a ice wand to speed up cooling time

**Owner explained proper cooling practice, ensure practice is being followed by staff.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): "Clean" side of dishwasher noted with food debris under 2 trays of clean dishes pulled out of dishwasher.
Corrective Action(s): Ensure before starting the dishwashing that the "clean" side (counter where the clean dishes come out of the dishwasher) is clean and sanitary to prevent contaminating the clean dishes.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Cooking line handsink blocked with container full of dirty water, holding dirty utensils.
Hot & cold water, liquid soap and paper towel available.
Corrective Action(s): Ensure all handsinks are kept clean of obstructions during operation to allow for handwashing by food handlers.
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine:
All temperatures satisfactory:
1. Salad cooler: out of order *** - cut veggies for salad on ice
2. 2 door freezer: -14 C.
3. Ice cream freezer: -13 C.
4. Sliding door cooler: 3 C.
5. 2 door prep cooler: 4 C.
6. Walk in cooler: 3 C.
7. Hot water bath: > 60 deg. C.

- Dishwasher (high temp) noted: 72 C. at dish
- Sanitizer bucket noted 100 ppm chlorine
***Ensure sanitizer bucket is replenished every 4 hours
- Food in coolers appear to be protected from contamination - covered and off the ground.
***Ensure all scoopers in bulk food bins are made of a material that is durable, easy to clean and has a handle (no ceramic bowls or cups)
- No signs of pest activity - Pest control (Orkin) on-site monthly. Follow all recommendations made by technician.
- Handsinks fully stocked
- Ice machine in sanitary condition
- General sanitation satisfactory

Note:
Signage provided last inspection are posted in facility