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Bandra Cafe

110 - 7310 120th St, Surrey · Restaurant

15 inspections

  1. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): 2 containers of BUSH coloring noted to be stored at the dry good storage shelves. Staff immediately voluntarily discarded the 2 containers of coloring. Confirmed with staff on-site that no food in the kitchen is made with these 2 containers of coloring. BUSH coloring contains ingredient that is unfit for human consumption. Only purchase the food coloring from approved source.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher chlorine level at plate measured at 0 ppm. Staff immediately changed the chlorine bottle, chlorine level at plate measured at 100 ppm at the end of the inspection. Always check the chlorine level of the dishwasher by using the test strip. Chlorine level must maintain at 50-100 ppm at all time to ensure dishes are properly sanitized.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted at the area mentioned below:
      • 1. On the side of the line coolers noted to have a lot of food debris and grease accumulated
      • 2. The walk-in cooler floor noted to have a lot of food debris accumulated
      • 3. Inside the ice cream freezer noted to have some food debris accumulated.
      • Corrective Action(s): Clean and sanitize the aforementioned area to prevent harborage/breeding of pest. Date to be corrected: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Utensils/Ice scoop noted to be placed in between the line cooler, or right on top of the Ice box cover. Staff immediately removed the utensils/ice scoop, and put them in the dishwasher to clean and sanitize. Do not place any utensils in between the line cooler or directly on top of the ice box cover. Place the utensils in clean container to protect them from contamination.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debirs and grease accumlation noted at the floor, wall, and deep fryers at the cook line.
      • Corrective Action(s): Clean and sanitize the aforementioned area to prevent harborage/breeding of pest. Date to be corrected: 1 week.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher chlorine residual at plate surface measured at 0 ppm. In the meantime, use the dishwasher for wash and rinsing the equipment/utensils, then use the 2 compartment sink to sanitize equipment/utensils with 100 ppm chlorine. Fully immerse all equipment/utensils in the 100 ppm chlorine solution for 30 seconds. ONLY use single-use plates and utensils for dine in services. Re-sanitize all equipment/utensils through out the service.
      • Corrective Action(s): Repair the low temperature dishwasher to ensure it can provide at least 50 ppm of chlorine residual at plate as the minimum concentration to sanitize dishware. Date to be corrected: Jan 21, 2025.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature dishwasher chlorine residual at plate measured at 0 ppm.
      • Corrective Action(s): Repair the dishwasher to ensure it can provide chlorine residual at plate surface to 50 ppm. Date to be corrected: Jan 21, 2025.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Two knives observed stored between two preparation coolers.
      • Corrective Action(s): Clean and sanitize aforementioned knives. Do not store knives in between equipment. Areas between coolers are unsanitary and can contaminate equipment. All equipment must be stored in a sanitary manner.
      • To be corrected by: immediately
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured at 0 ppm chlorine concentration with test strip after 2 dishwasher cycles. Staff repared the dishwasher during inspection which later measured at 100 ppm chlorine concentration at the plate surface.
      • Corrective Action(s): Monitor and verify dishwasher sanitizer concentration with available chlorine test strips on site. Chlorine must be between 50-100 ppm chlorine residual at the plate surface for adequate sanitation of equipment.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few drain/fruit flies and one house fly observed on site during inspection. Professional pest control company is contracted.
      • Corrective Action(s): Install UV light trap in problem areas (e.g. dishwashing area) to rid current population of drain/fruit flies. Prevent build-up of moisture / puddling water on site as these are areas for flies to breed/harbour.
      • To be corrected by: immediately
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two opened cans of food observed stored in the walk-in cooler. Operator placed contents of the cans in a food grade container during inspection.
      • Corrective Action(s): Do not store any opened cans of food in the walk-in cooler as this can lead to metal leaching into food. All opened cans of food must be used and any leftovers must be discarded or stored in a food grade container.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few flies observed in dishwashing area near the back dirty laundry storage. Fly traps observed in place and professional pest control company is contracted.
      • Corrective Action(s): Monitor fly poopulation. Replace fly traps frequently and ensure all food is covered to prevent potential contamination of food. Contact pest control company to assess and apply treatment as necessary.
      • To be corrected by: immediately
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in pail in kitchen measured at 0 ppm chlorine concentration. Bleach sanitizer in spray bottle (X1) measured at >> 200 ppm chlorine concentration. Staff prepared fresh and diluted sanitizer duringi inspection which measured at 200 ppm chlorine concentration in both the pail and spray bottle.
      • Corrective Action(s): Prepare bleach sanitizer (as per approved sanitation plan) at a concentration of 200 ppm by mixing 1/2-1 teaspoon of bleach with 1L of water. Obtain chlorine test strips to verify sanitizer strength is adequate for sanitizing food contact surfaces and equipment throughout the day.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: More than 10 fruit/drain flies observed on site during inspection. Professional pest control company is contracted and multiple traps are observed in place in non-food preparation areas (UV lights and sticky fly traps). Operator stated that the pest control company also applied treatment to the drains in the last week.
      • Corrective Action(s): Monitor fruit/drain fly population and contact pest control company to re-assess and apply treatment if population of flies remains the same or increases over the next week. Keep all food covered and stored at least 6 inches off the floor to prevent food contamination and to prevent harbouring/breeding of flies.
      • To be corrected by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • 1. Some food debris build-up observed in the following areas:
      • - All floors around and behind the beverage preparation station
      • 2. Ventilation canopy observed with grease build-up. Maintenance cleaning was due in Sept 2023.
      • Corrective Action(s): Degrease, clean and sanitize the aforementioned areas to remove grease and food debris and to prevent pest entry/harbourage/breeding on site.
      • To be corrected by: immediately
      • Violation Score: 3
  8. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fruit flies still observed on site near dishwashing area.
      • Corrective Action(s): Replace fly traps frequently. Contact pest control company if fruit fly population does not decrease and/or increases. Keep all food covered to prevent potential contamination.
      • To be corrected by: immediately
  9. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Metal containers containing small batches of food observed stored on the stove top in the kitchen. Hollondaise sauce and chickpea curry probed at internal temperature of 38-40'C. Operator stated that foods were made less than 2 hours ago. Staff reheated the foods to 74'C during inspection. No hot-holding units observed on site.
      • Corrective Action(s): Do not store potentially hazardous foods at room temperature. All potentially hazardous foods must be stored at or below 4'C or at or above 60'C at all times to prevent potential bacterial growth and/or toxin production in the danger zone. All potentially hazardous foods stored at room temperature for more than 4 hours must be discarded. To hot-hold potentially hazardous foods correctly, install hot-holding units on site and monitor hot-holding temperature at least two times daily. Ensure all foods are reheated to 74'C internal temperature prior to storing in hot-holding units.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): In use-utensils (curry mixing spoons and ice cream scoop) observed in containers with room temperature water. Staff placed ice in all containers during inspection.
      • Corrective Action(s): Do not store in-use utensils in water as this can lead to bacterial growth and/or toxin production which can contaminate the food and cause foodborne illness. Ensure to store in-use utensils in an ice bath at all times (or as per approved sanitation plan).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. One bleach bucket in kitchen observed with submerged wiping cloths and measured at 0 ppm chlorine concentration with test strip. Wiping cloths are observed with heavy food debris. Staff prepared new sanitizer solution which measured at 200 ppm chlorine concentration with test strip.
      • 2. Low-temperature chemical dishwasher measured at 0 ppm chlorine concentration with test strip. Staff replaced the sanitizer bucket and the dishwasher was run multiple times. After 3-5 attempts, the dishwasher measured at 100 ppm chlorine residual with test strip.
      • Corrective Action(s):
      • 1. Prepare fresh bleach sanitizer (as per approved sanitation plan) at a concentration of 200 ppm chlorine concentration. Remove all food debris from food contact surfaces PRIOR to sanitizing surfaces to prevent storing dirty wiping cloths in the solution and to prevent decrease in sanitizer strength.
      • 2. Ensure dishwasher is able to dispense 50-100 ppm chlorine concentration at all times at the plate surface for adequate sanitizing of food contact surfaces, dishes and utensils. Monitor and verify chlorine sanitizer strength with available test strips at least two times per day (or as per approved sanitation plan).
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Open can of tomatos observed stored on the top shelf in the walk-in cooler.
      • Corrective Action(s): Discard open cans of food. Do not store food in opened cans as this can lead to potential metal leaching and food contamination. Use all opened cans of food immediately or transfer foods into food grade containers.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Five to ten fruit flies observed in kitchen and dishwashing area. Staff stated that they place vinegar water down the drains. One UV fly trap is observed in place.
      • Corrective Action(s): Place sticky fly traps in non-food preparation / storage areas to rid current fruit fly population. Monitor fruit fly population and contact pest control company if fruit fly population increases. Ensure to remove garbages more frequently to prevent harbouring/breeding of fruit flies. Keep all food covered at all times to prevent contamination.
      • To be corrected by: June 19, 2023
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premise observed in unsanitary condition in the following locations:
      • - Behind and around all cooking equipment
      • - All handles of coolers
      • - Insides of all coolers
      • Operator stated that the kitchen area is deep cleaned by third party every week.
      • Corrective Action(s): Degrease, clean and sanitize the aforementioned areas to remove grease and food debris. Maintain the premise in a sanitary manner by having staff clean and sanitize hard to reach areas more frequently.
      • To be correctet by: June 19, 2023
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under-counter preparation cooler door observed broken. Temperature of the cooler is measured at 3'C. Operator stated that the door will be repaired today.
      • Corrective Action(s): Repair the cooler door immediately to ensure the cooler is able to maintain 4'C or lower to hold potentially hazardous foods.
      • To be corrected by: June 19, 2023
      • Violation Score: 3
      • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Multiple containers of food in the walk-in cooler and dry storage area observed with single-use containers as scoops.
      • Corrective Action(s): Do not use single-use containers as scoops for large portions of food as the containers are intended for ONE TIME USE only and cannot be sanitized between uses. In addition, single-use containers do not have handles and can potentially contaminate the food when staff reach in to scoop the food.
      • To be corrected by: immediately
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator's FOODSAFE Level 1 equivalent training is expired (EXP: Feb 16, 2022).
      • Corrective Action(s): Operator must apply for FOODSAFE Level 1 training and submit proof of application to the health inspector by email. All operator's of food premises MUST have valid FOODSAFE Level 1 training at all times to ensure the premise is operating in a sanitary manner.
      • To be corrected by: end of the day today
      • Violation Score: 1
  10. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Build up of dirt/grease and food spatters observed behind cooking line. Operator stated that the deep cleaning is scheduled for this week.
      • 2. Gravy spill observed on floor of walk in cooler.
      • Corrective Action(s): Ensure that the facility is maintained in good sanitary condition.
      • Please clean the cooking line area and walk in cooler. Email the pictures to the district EHO by March 21, 2023.
      • Violation Score: 3
  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. 3x patties with potato fillings were stored at room temperature in the front service area and recorded at an internal temperature of 18.7C. Staff confirmed that the food products were at room temperature for more than 2 hours. All 3 patties were discarded at the time of inspection.
      • 2. A bucket of stock (chicken) stored in walk in cooler was recorded at an internal temperature of 12.5C. Operator stated that the stock was made on Saturday (more than 24hours). Due to the risk of potential food contamination from pathogen growth and toxin production, the bucket of stock was discarded at the time of inspection.
      • Corrective Action(s): - Always store cold potentially hazardous food at a temperature of 4C or below.
      • - If you wish to store the patties at room temperatue, time tracking records must be maintained and should be readily available for verification by the district EHO. Cold PHF must not exceed more than 4 hours at room temperature. After 4 hours, either discard the food products or use them for immediate consumption.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff was conducting dishwashing at the time of inspection using low temp mechanical dishwasher. 0ppm chlorine residual recorded. Operator stated that the sanitizer bucket was replaced this morning. No verification was made to ensure that the dishwasher was dispensing sanitizer for adequate sanitation of food contact surfaces. After multiple cycle, 50ppm chlorine residual recorded during rinse cycle. All the dishes and food contact surfaces were run again through the dishwasher.
      • Corrective Action(s): Please ensure that all the food contact surfaces are adequately cleaned and sanitized. It is recommended to maintain regular sanitation logs.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection, a container of limes was observed in the handwash sink and it was not readily available for handwashing. Staff moved the container of soaked limes out of the handwash sink.
      • Corrective Action(s): Please ensure that all handwash sink present in the kitchen are free of obstruction and available to staff at all times. Do not use handwash sinks for any purposes other than handwashing.
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A bowl of water with frozen raw fish soaked in it was stored at room temperature for thawing. Leaving raw fish at room temperature can result in pathogen growth and toxin production.
      • The internal temperature was recorded at 3.5C and staff moved the raw fish back into walk-in cooler at a temperature below 4C.
      • Corrective Action(s): Use an acceptable thawing method to prevent the risk of food contamination:
      • - Leave in in the cooler overnight at a temperature of 4C or lower.
      • - Under cold RUNNING water.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation of the facility requires improvement. Food debris and dirt build up observed under the shelving units in walk in cooler, freezer, behind cooking line, in the corners and along the walls.
      • Corrective Action(s): Focus on general sanitation of the facility and regularly clean the abovementioned areas.
      • TO BE CORRECTED BY - Ongoing
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Thick grease build up observed on the vents that could drip down and can cause potential food contamination.
      • Corrective Action(s): Clean the vents regularly to prevent the grease/dirt build up.
      • TO BE CORRECTED BY - September 25, 2022
      • Violation Score: 3
  13. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed behind the cooking line and along walls/corners.
      • Corrective Action(s): Regularly clean the facility including hard to reach areas to prevent build up of dirt/food debris.
      • TO BE CORRECTED BY - May 15, 2022
      • Violation Score: 3
  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 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
    • 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