INSPECTION REPORT Health Protection TGIL-CAKQFT

PREMISES NAME Bandra Cafe		Tel: (778) 565-7771 Fax:
PREMISES ADDRESS 110 - 7310 120th St Surrey, BC V3W 3M9		INSPECTION DATE January 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Raunaq Nathowalia		NEXT INSPECTION DATE January 11, 2022
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: High (≥30) Total Score = 36

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No chlorine residual was detected during sanitizing cycle of low temp mechanical dishwasher. As a result, all the dishes/utensils/food contact surfaces washed in the dishwasher were not adequately sanitized. 2. Dirty cloth rags were left on each food prep area and were used for sanitizing the food contact surfaces. 3. As per the operator, QUATS solution was used for sanitizing food contact surfaces. No QUATS was detected in the spray bottle containing QUATS solution. Corrective Action(s): Ensure that all equipment/utensils/food contact surfaces are properly washed and sanitized. 1. As the dishwasher was fixed during inspection, wash and sanitize all the dishes/utensils/equipment that were previously washed in malfunctioning low temp mechanical dishwasher. TO BE CORRECTED BY - Immediately 2. Dirty rags can harbour bacteria and if re-used for wiping the surfaces, can contaminate the food contact surfaces that may lead to food contamination. Either use single use paper towels or soak the dirty rags in sanitizing solution between each use. 3. Operator prepared bleach solution during inspection. The concentration of bleach solution was measured at 200ppm. Dirty rags were soaked in bleach solution buckets. Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: A few fruit flies were observed in the front service area. Corrective Action(s): Ensure that the facility is maintained in sanitary condition to prevent pest harbourage. TO BE CORRECTED BY - Ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Water leakage was observed on the floor near handwash sink and behind the cooking line. 2. Build-up of grease and dirt observed behind cooking line and along the walls. 3. Food debris was noted on the floors. Corrective Action(s): Ensure that the facility is maintained in sanitary condition at all times. 1. Clean the water spill on the floor. Check if there is a plumbing issue and get it repaired accordingly. 2. Remove the food debris/grease/dirt build up from hard to reach areas, behind cooking line, floors and along walls. Ensure that the facility is maintained in good sanitary condition. TO BE CORRECTED BY - Immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Door of one of the undercounter cooler and walk-in freezer does not close properly. 2. Low temp mechanical dishwasher was used for dishwashing. No chlorine residual was detected during sanitize cycle. Corrective Action(s): 1. Repair the doors to ensure that both the cooler and freezer doors can seal properly and the required ambient temperature can be maintained. TO BE CORRECTED BY - January 20, 2022 2. Ensure that the dishwasher is kept in good working order and is able to dispense at least 50ppm chlorine residual at sanitize cycle. The dishwasher was run at least 10 times and was primed by the operator during the inspection. The concentration of chlorine measured at 50ppm. Violation Score: 9

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Coolers were measured at 4C or less. - Freezers at -18C or less. - Hot holding (rice) at 61C. Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. - Tongs used in front service area were clean and stored in sanitary manner. - Ice machine has no signs of dirt/grime build-up. Pest Management: - Professional pest control company conducts routine checks. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.