INSPECTION REPORT Health Protection MTRG-B8NVHY

PREMISES NAME Mayuri Indian Cuisine		Tel: (604) 572-3255 Fax:
PREMISES ADDRESS 102A - 12677 80th Ave Surrey, BC V3W 3A6		INSPECTION DATE January 22, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ramakrishna Deva		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Chlorine sanitizer solution (bleach solution) used to sanitize food contact surfaces measured at 0ppm chlorine concentration. - Staff corrected during time of inspection - Chlorine sanitizer solution now measured at 100- 200ppm with cloth stored within Corrective Action(s): Ensure to change sanitizer solution frequently to ensure adequate sanitizer concentration to properly disinfect food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Several dishes of chilies and vegetables were stored beside handwashing station and directly underneath paper towels - When accessing handwashing faucet and paper towels, there will be a potential for contamination from water splatter - Chef moved these food items to the other side during time of inspection Corrective Action(s): - Ensure that food is not stored in this area of handwashing station due to potential of contamination - Ensure that there is always easy access to handwashing station and that no foods are potentially contaminated in this area. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # 245075 of Jul-24-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Bleach spray bottles for food contact surfaces in the kitchen and front serving areas dispensed 0ppm chlorine residual concentration at the time of the inspection. Corrective action: Discard the bleach solution in the bottle and refill with adequate bleach residual concentration. A minimum of 100 ppm is required for chlorine/bleach residual concentration to properly disinfect all food contact surfaces and prevent potential bacteria growth. Date to be corrected by: Immediately Correction:

Comments

Routine inspection conducted. - All handwashing stations equipped with hot/cold running water, liquid soap and paper towels - GOOD! - All temperatures meet health requirements: * Line/prep coolers at 2C * Stand up freezers at -18C or below * Upright glass cooler at 4C * Upright stainless steel cooler at 4C * Main yellow cooler at 4C * Hot hot holding units maintaining temperatures of 60C or above - Temperature logs available - Most foods kept covered/sealed with lids or plastic wrap in kitchen facility, continue this practice - Low temperature dishwasher available, final rinse of chlorine sanitizer at 50ppm - No evidence of pests detected during time of inspection - General sanitation - focus on hard to reach areas Note: Foodsafe Level 1 certification expires every 5 years. Staff/ operator are able to the online refresher course if 'FOODSAFE LEVEL 1 certification' has not yet expired. However, if Foodsafe Level 1 has expired for staff/ operator then enrollement into the one day course required. Fore more information, refer to www.foodsafe.ca

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-B8NVHY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: Products checked meet legislative requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment