INSPECTION REPORT Health Protection CPAK-BDBSKL

PREMISES NAME Mayuri Indian Cuisine		Tel: (604) 572-3255 Fax:
PREMISES ADDRESS 102A - 12677 80th Ave Surrey, BC V3W 3A6		INSPECTION DATE June 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ramakrishna Deva		NEXT INSPECTION DATE June 26, 2019
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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Blocks of paneer (~6) stored in water by the cook line for lunch services. Paneers had internal temperature >4'C. Kitchen staff had advised one package of paneer is sliced into 4 and kept in water by the grill for lunch services only. Corrective Action(s): Ensure to have 4 blocks of paneer each time, so that all can be used up within 1 hour. Any paneer blocks left at room temperature for more than 2 hours MUST be discarded as agreed at this time. This practice is allowed ONLY during lunch shift and NOT for the non-busy hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: One of the chest freezers had ice build up on the sides and was operating at -14'C. Corrective Action(s): Ensure to have the ice removed and do this on a more regular basis. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Electrical cords/wall by the dough mixer requires better/much more frequent cleaning. 2) Accumulation of grease build-up and food debris observed from the sides/underneath of stove/fryers, and prep coolers. Corrective Action(s): 1) Ensure to have the area covered with surface that can be easily cleaned/sanitized as discussed and agreed at this time. 2) Ensure to have the above areas cleaned. [CORRECT BY: JUNE 26, 2019] Violation Score: 9

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 at or below required temperature of 4'C; Freezers operating at or below required temperature of -18'C, except mentioned above. -Hot-holding units operating above 60'C. -General food storage practice satisfactory. All foods container in and covered with food grade materials. -Good cooling procedures observed at this time. Ensure to obtain a ice wand for cooling the extra large pot of food. -Ventilation canopy hood serviced and maintained. Next service scheduled for Nov 2019. -200ppm chlorine solution available in a bucket for the main prep area. Ensure to have another sanitizer bucket or a labelled spray bottle available for the back prep area as well. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -No evidence of pest activity observed. Back storage room satisfactory. Ensure to keep the back door closed properly after receiving deliveries. -Washroom handsinks satisfactory. Front servery handsink satisfactory. Ensure to have paper towels in holder for the front servery as discussed at this time. General sanitation of the facility satisfactory but could be improved by cleaning hard to reach areas on a more regular basis. Refer to above. Follow-up inspection will be conducted on Wednesday, June Please contact the health inspector for any questions or concerns.