INSPECTION REPORT Health Protection JCHY-CMBTMJ

PREMISES NAME Mahek Restaurant & Lounge		Tel: (604) 585-3331 Fax:
PREMISES ADDRESS 9470 120th St Surrey, BC V3V 4B9		INSPECTION DATE December 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Karmjit Chahal		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 bucket of paneer observed to be stored under room temperature for 2 hours. Corrective Action(s): Transfer paneer into cooling unit able to hold an air ambient temperature of 4C or lower. Ensure all cold potentially hazardous foods must be stored in a cooling unit able to hold and air ambient temperature of 4C or lower. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine guard observed to have mildew build-up. Corrective Action(s): Clean and sanitize aforementioned area. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood observed to support handwashing sink next to the warewashing area. Observed exposed wood shelves in the dry storage area. Corrective Action(s): Seal all exposed wood to ensure smooth, easily cleanable and non-porous. Corrected by: March 1, 2023 Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottle and buckets measured at 100ppm. Low-temperature dishwasher measured at 100ppm chlorine. 2-compartment sink available. Preparation sink available at the cookline. Prep coolers, stand-up cooler, walk-in cooler measured at 4C or lower. Stand-up freezer, chest freezers measured at -18C. Food observed to be stored at least 6 inches off the floor and covered. Facility sanitation underneath hard to reach areas satisfactory. NOTE: Ensure to clean and sanitize exhaust hood vent weekly to prevent build-up of grease and dust. Overall, facility is well organized.