INSPECTION REPORT Health Protection JPAK-CVKSBL

PREMISES NAME Osmow's		Tel: (778) 716-7703 Fax:
PREMISES ADDRESS 170 - 12477 88th Ave Surrey, BC V3W 1P8		INSPECTION DATE September 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arshdeep Singh		NEXT INSPECTION DATE 3 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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit able to hold 60 C or higher but only on certain sides due to water level being too low. Education provided that the food container should be floating slightly to ensure that hot water is in contact with all sides of food container. Corrective Action(s): Required operator to turn up the setting to hottest until steaming then lower it down to a certain level to maintain 60 C at all times. Required operator to add more water as well. Staff added more water into the hot holding unit at the time of inspection Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front hand washing station lacked hand soap Corrective Action(s): Required operator to replenish the soap dispenser. Soap was added at the time of inspection 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

Overall sanitation is satisfactory Hand washing station in the back stocked with liquid soap and paper towel Hot and cold running water available at all sinks Three compartment sink used for manual ware washing; QUAT sanitizer available QUAT sanitizer detected at 200 ppm All coolers at 4 C or lower; all freezers at -18 C or lower Hot holding units at 60 C or higher No sign of pests noted at the time of inspection *Secondary cook step on flat top grill prior to entering hot holding unit observed.*