INSPECTION REPORT Health Protection 245075

PREMISES NAME Mayuri Indian Cuisine		Tel: (604) 572-3255 Fax:
PREMISES ADDRESS 102A - 12677 80th Ave Surrey, BC V3W 3A6		INSPECTION DATE July 24, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ramakrishna Deva		NEXT INSPECTION DATE July 30, 2018
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 = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Milk and cheese were stored at 6.7C in the glass cooler beside the upright stainless steel cooler in the back dry storage area. Corrective action. Transferred all milk and cheese products from the glass cooler to the stainless steel upright cooler beside. Milk and cheese are cinsidered a potentially hazardous food and should be stored at a temperature of 4c or less to prevent rapid bacteria growth in the food. Ensure the cooler is repaired and temerature is at 4C or below before transferring food back. Corrective Action(s): Violation Score: 301 - 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 Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not achieve a minimum of 50ppm residual chlorine concentration (measured at 0ppm at the time of the inspectin). Corrective action: Environmental Health Officer primed the dishwasher to ensure the dishwasher dispense 50ppm residual chlorine level at minimum by the end of the first rinse cycle. Ensure staff has chlorine test strips on site and regularly monitor chlorine residual concentraion after the final rinse cycle. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A box of donuts and a container of cheese were stored uncovered in the prep cooler beside the cook line in the kitchen. Corrective action: Ensure the donut and cheese containers are covered properly to prevent any potential contamination to the food. Date to be corrected by: Immediately Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The milk display cooler had broken door gasket around the cooler. The cooler had a measured temperature of 6.7C at the time of inspection. Corrective action: Repair the gasket of the cooler to ensure refrigeration temperature is kept at 4C or below. It is important to ensure fridge temperature is kept at or below 4C to prevent potential bacteria growth in any food stored in the fridge. Corrective Action(s):

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

Comments

General comments: -All handwashing stations are equipped with hot/cold running water, liquid soap, and single-use paper towel. -All freezers are at or below -18C -all hot-holding units are at or above 60C -Glass cooler in the kitchen is at 2.2C -All food stored at least 6" off the floor at the time of inspection. -Employee washroom is equipped with hot/cold running water, liquid soap, and single-use paper towel. -No signs of pest activity observed on premise at the time of inspection. -Operator has a valid Foodsafe Level One certificate at the time of inspection. _A valid operating permit is posted on the wall by the front service-reception desk. -General sanitation is good at time of inspection.