Fraser Health Authority



INSPECTION REPORT
Health Protection
VCHN-AAHQRD
PREMISES NAME
Mahek Chat House		Tel: (604) 597-3835
Fax: (604) 597-3831
PREMISES ADDRESS
106 - 8556 120th St
Surrey, BC 		INSPECTION DATE
June 1, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 7
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use.
Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is avaible for use. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water. Store all wiping cloths in this solution when not in use.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Permit to operate issued by Fraser Health not posted in a conspicuous location.
Corrective Action(s): If a replacement permit to operate is required contact our billing department at (604) 918-7507 or visit a health protection office. Correct by June 30, 2016.
Violation Score: 1

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Paneer observed thawing in standing water in container at back 2 compartment sink.
Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed in an appropriate manner. Thaw under cold running water or in the cooler.
Violation Score: 1

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

Routine inspection:

Hand sinks provided with liquid soap and paper towels.
Dishwasher registers 50ppm chlorine during the final rinse cycle.
Sliding glass door cooler at 1-4 degrees C.
Preparation cooler with inserts at or below 4 degrees C. Lower section at 1-2 degrees C.
Hot holding on stove at or above 60 degrees C.
2 door freezer at -19 degrees C.
Small chest freezer at -25 degrees C.
Yogurt obtained from an approved source.

Note: monitor and maintain temperature records for all cooler, freezers, hot holding, and dishwasher chlorine rinse concentration. Have records available for review at all times.