INSPECTION REPORT Health Protection CPAK-BKKRKQ

PREMISES NAME Maharaja Catering		Tel: (604) 592-3002 Fax: (604) 592-3003
PREMISES ADDRESS 407 - 8148 128th St Surrey, BC V3W 8J9		INSPECTION DATE January 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Naresh Sachdev		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few rodent droppings observed in the dishwashing area - above the low temperature dishwasher and underneath. Professional pest control company contracted for biweekly visits for now. Corrective Action(s): Ensure to remove all droppings. All area must be monitored for droppings every morning. Remove them and treat the areas using 1000ppm chlorine solution (1:50 bleach:water). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the handwashing station handles (by the dishwashing area) requires a repair. Paper towel dispenser at the same station needs to be better fixed on wall. Corrective Action(s): Operator has advised the handsink will be replaced to a stainless stain sink. Paper towels dispenser to be remounted on wall. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap paper towels and hot/cold running water. -Coolers operating below required temperature of 4'C; Freezers operating below required temperature of -18'C. -Thermometers available for temperature monitoring. -General food storage practice very good throughout. -200ppm chlorine solution available in a bucket with wiping cloths at each station. -Low temperature dishwasher achieved the minimum chlorine level (50ppm) at plate level after final rinse. -High temperature dishwasher achieved the minimum final rinse temperature (71'C) at plate level. -Ventilation canopy hoods serviced and maintained. -Traps in place. Professional pest control company contracted. Recent reports checked. -Back storage areas satisfactory. General maintenance and sanitation of the facility satisfactory throughout. However, inside of walk-in cooler/freezer by the samosa making station require better cleaning. Please contact the health inspector for any questions or concerns.