INSPECTION REPORT Health Protection DSOG-ASFSSR

PREMISES NAME Mehfil India Restaurant & Sweets		Tel: (604) 587-3200 Fax: (604) 587-3201
PREMISES ADDRESS 9570 120th St Surrey, BC V3V 4C1		INSPECTION DATE October 24, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kulwinder Sekhon		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored above 4C but for less than 2 hours: - macaroni salad - yogurt - mixed cold salad Corrective Action(s): Store all cold potential hazardous food (PHF) in coolers at < or = 4C at all times. Recommended to place food pans at the salad bar in ice/water to maintain temperature < 4C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following hot food items were stored at < 60C at the buffet station: - cooked rice - butter chicken - chicken stew - goat dish The operator stated that these food items were stored for less than 2 hours. Corrective Action(s): Discard the food items. These food items must be kept at > or = 60C or time monitored for less than 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The staff was not properly sanitizing oversized pots and pans. They were using detergent and water only to wash pots. The operator stated that the pots are too big to fit inside the three compartment sink. Corrective Action(s): The operator prepared chlorine sanitizer at 100 ppm in spray bottle. You must sanitize all oversized pots with chlorine solution by adequately spraying down the pots and air drying. Please follow the proper manual dishwashing procedure: 1) wash with detergent/water 2) rinse with hot water 3) sanitize with chlorine solution 4) air dry To properly make sanitizer solution, mix: - 1 tbsp bleach to 1 gallon water or - 1 tsp bleach to 1 L water. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The main handwashing station at the back of the kitchen was obstructed with dishwashing trays. Corrective Action(s): Do not obstruct the handwashing station. Make this area easily accessible to all staff to properly wash hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored uncovered inside the walk in cooler: - sauces stored in white bucket directly on the floor. - trays of cooker meats Corrective Action(s): Cover all food items inside the walk in cooler with proper lids or plastic wraps. Date to be corrected: Immediately. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The faucet handle for hot water at the back handwashing station is broken. Corrective Action(s): Replace the broken faucet handle. Date to be corrected: Two days. Violation Score: 3

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

Comments

Kitchen: - General sanitation is good. - All handwashing stations (front/middle) stocked with cold/hot running water, soap, and paper towels. Mainly uses the back handwashing station. - All coolers (walk in, upright) < or = to 4C. Note: The following coolers are either turned off or not in use (front display/undercounter, back prep). No PHFs are stored inside. - All freezers (upright, chest) < or = to -18C - Temperature log was available on site. Kept up to date. Missing a number of coolers in the kitchen. Please include all coolers, freezers, and hotholding units. The operator was using infrared IR temperature gun. - Low temperature dishwasher dispensed 50 ppm chlorine solution. Test strips were not available. Please obtain chlorine test strips to monitor the dishwasher in the morning daily. - Surface sanitizer available in white bucket with presoaked wiping cloths at 100 ppm chlorine solution. Ensure to have surface sanitizer readily available both in the back and front of the kitchen. - Dry storage area is satisfactory. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Buffet station: - Two hotholding units > 60C - Cold salad bar < 4C - Sneeze guard installed. - Handles of scoops and tongs are not touching the food items. Note: The operator is hotholding food items for less than 2 hours.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ASFSSR
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: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation. Canola Oil: 0% trans fat Crushed tomatoes in can: 0% trans fat Dark soy sauce: 0% trans fat
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