INSPECTION REPORT Health Protection YTAN-CS7QVV

PREMISES NAME Showshaa		Tel: (778) 294-9885 Fax:
PREMISES ADDRESS 101 - 3020 152nd St Surrey, BC V4P 3N7		INSPECTION DATE May 26, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 02, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in the appetizer prep cooler were measured to be between 6-7C. Corrective Action(s): All cold potentially hazardous food items must be held at 4C or colder. Food items from this prep cooler were relocated to other properly working coolers at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available at the bar. Corrective Action(s): As discussed during previous inspections, ensure each area is equipped with sanitizer for food-contact surfaces (such as 100 ppm - 200 ppm bleach solution). Ensure all sanitizer spray bottles are properly labelled with "sanitizer". Staff prepared fresh bleach solution at time of inspection. 100 ppm chlorine residual detected. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required in the following areas: - Under cooking equipment - Ventilation hood filters - Containers stored under sinks in dishwashing area - All cooler door handles Corrective Action(s): Clean and sanitize areas noted above, and ensure deep cleaning is done on a weekly basis at a minimum. Cooler door handles are high-touch surfaces and should be cleaned and sanitized frequently throughout each day. Correct by: Today and ongoing Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Appetizer prep cooler measured at 6C. 2) Door of prep cooler storing gravies/curries was broken. Corrective Action(s): 1) Adjust or repair the appetizer prep cooler such that it is capable of maintaining temperatures at 4C or colder. Do not store any potentially hazardous food items in this cooler until it can maintain 4C or colder. 2) Repair the broken door of the prep cooler storing gravies/curries. Correct by: 1 week Violation Score: 9

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

Comments

- Hand washing stations were properly supplied with hot/cold running water, liquid soap, and paper towels. - Bleach sanitizer solution available in the kitchen area at 100 ppm (chlorine residual). **Ensure each area is equipped with sanitizer, and ensure spray bottles are properly labelled. See violation code 302 above. - Low-temperature chemical dishwasher measured 100 ppm chlorine residual, tested at the dish surface after rinse cycle. Good. Test strips available for monitoring - ensure to test dishwasher daily. - Bar glasswasher measured 12.5 - 25 ppm iodine at the glass surface. - All other coolers (walk-in cooler, other two prep coolers, drawer coolers, bar cooler) measured at 4C or colder. *Ensure the appetizer prep cooler is capable of maintaining temperatures at 4C or colder - see violation codes 308 and 205 above. - Freezer temperatures satisfactory - Good food storage practices noted. All food stored properly covered, off the floor, and with good separation between raw and ready-to-eat food items. - Discussed thawing procedures at time of inspection - OK. Food thawed in walk-in cooler or under cold, running water in designated food preparation sinks. - No hot-holding at time of inspection. - Dry storage area satisfactory. - General sanitation satisfactory at time of inspection, although some deep cleaning required (see violation code 306 above). - No signs of pest activity noted at time of inspection. Regular pest control is in place. - Chef onsite at time of inspection had valid FoodSafe level 1 certification.