INSPECTION REPORT Health Protection SDHI-C5XT5F

PREMISES NAME Mayuri Indian Cuisine		Tel: (604) 572-3255 Fax:
PREMISES ADDRESS 102A - 12677 80th Ave Surrey, BC V3W 3A6		INSPECTION DATE August 16, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Ramakrishna Deva		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Curry/sambar paste in a large pot probed at 12C in 4-door stand-up cooler in the back of the kitchen. Operator mentioned it was cooked on saturday. Operator voluntarily discarded the curry paste during time of inspection. 2. Paneer observed placed at room temperature near the cooking unit and measured at 26C. Operator mentioned that it was taken out of the cooler 30 minutes prior to inspection. Operator was observed putting the paneer back in the cooler at 4C or less during time of inspection. Corrective Action(s): 1. Ensure all potentially hazardous foods are cooled adequately from 60C to 20C within 2 hours and from 20C-4C within 4 hours to prevent microbial growth and/or toxin formation and to prevent foodborne illness. 2. Ensure all potentially hazardous foods are stored at 4C or lower prior to preparing. Only take out foods once they are ready to be cooked/served and as needed. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Multiple pieces of equipment (blender and vegetable grinder) observed in unsanitary condition. Operator cleaned and sanitized the equipment during time of inspection. 2. Ice machine observed with build up of pink mold on the inside. Operator began sanitizing the ice machine during time of inspection and all ice was voluntarily discarded during time of inspection. 3. Personal belongings (phones) observed placed directly inside utensil storage container. Operator moved the phone outside the kitchen during time of inspection and all utensils were cleaned and sanitized. Corrective Action(s): Ensure all peices of equipment/utensils and food contact surfaces are cleaned and sanitized after each use. Ensure that the ice machine is cleaned more frequently (as per sanitation plan) to prevent mold build-up and potential contamination to ice. Ensure all personal belongings are stored away from food contact surfaces/equipment/utensils to prevent possible contamination and foodborne illness. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Repeat violation: no sanitizer available at front or back of kitchen at the beginning of the inspection. Operator prepared bleach sanitizer during time of inspection. Sanitizer measured too high (>>200ppm) with chlorine test strips. Operator was educated about how to properly prepare bleach solution during time of inspection. Operator diluted solution and it measured at 200 ppm chlorine during time of inspection. Corrective Action(s): Ensure bleach solution is always prepared by mixing 1/2 to 1 tsp of bleach with 1L of water. Ensure bleach solution is prepared frequently (as per sanitation plan) to remove potential pathogens from food contact surfaces and to ensure all surfaces are adequately cleaned and sanitized throughout the day. Lack of sanitizer can cause microbial growth and/or toxin formation which can potentially contaminate foods and cause foodborne illness. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in back area beside dough maker not equipped with paper towel. Operator mentioned that the dispenser often gets stuck. Paper towel was placed in dispenser during time of inspection and dispenser was functioning. Corrective Action(s): Ensure all handsinks are always supplied with hot and cold running water, soap and paper towel at all times to promote staff to practice proper handwashing techniques. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Repeat violation: single-use plastic container observed used as a scoop in the red chilli powder dry storage container. Single use containers was discarded by staff during time of inspection. Corrective Action(s): Ensure all single-use containers are used once and discarded after one use to prevent possible contamination to food as they cannot be adequately cleaned and sanitized after each use. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures - 4-door stand-up cooler at 3C - Prep cooler at 4C (top) and 4C (bottom) - Stand-up domestic cooler at 4C - Stand-up domestic freezer #1 at -18C - Stand-up domestic freezer #2 at -18C - Chest freezer at -18C - Hot-holding unit at 65C 2. Sanitation - Handwashing station at front bar, in washrooms and at front of kitchen adequately supplied with soap, paper towel, hot and cold running water - Chemical dishwasher reached 100 ppm chlorine residual at plate surface - 2-compartment sink available with drain plugs 3. Storage - All foods were covered during time of inspection - Dry storage scoops placed outside the containers - good - All food was stored at least 6 inches off the ground - Ventilation hoods kept in sanitary condition 4. Pest Control - No signs of pests during time of inspection - Pest management company conducts weekly checks 5. Administration - FOODSAFE Level 1 trained employee on premises during time of inspection - Operating permit visible during time of inspection Recommendation to operator: to cool large batches of cooked foods faster, consider using an ice wand, shallow containers and storing all foods in smaller containers prior to storing them in cooler. No signature required due to COVID-19 Pandemic. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.