INSPECTION REPORT Health Protection DSOG-ATBVHV

PREMISES NAME Mahek Restaurant & Lounge		Tel: (604) 585-3331 Fax:
PREMISES ADDRESS 9470 120th St Surrey, BC V3V 4B9		INSPECTION DATE November 21, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harvinder Sanghera		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) There was no surface sanitizer available in the main kitchen. 2) Dirty wiping cloth stored on the prep table. Corrective Action(s): The operator prepared new surface sanitizer in white buckets with presoaked wiping cloth at 100ppm chlorine solution. You must have surface sanitizer available at all times and changed regularly once the sanitizer becomes murky. Soak the wiping cloth in the sanitizer solution when not in use. This is a repeat violation and failure to comply will lead to stricter enforcement and/or violation tickets. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The back handwashing station was completely obstructed with pans, trays, and other equipment stored in the sink and directly in front. Corrective Action(s): The operator removed the items away from the handwashing station. You must keep this station clear of any obstruction and make it easily accessible by staff. This is a repeat violation. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple food items stored uncovered inside the walk in cooler and prep cooler (ie. cooked rice, chicken). Scoops were stored directly in the food items. 2) Multiple buckets of spices stored uncovered below the prep table in the main kitchen. 3) Dry food items (ie flour, rice) stored uncovered in their original packages in the dry storage area. 4) A tray of peeled onions stored uncovered in the dry storage area. Corrective Action(s): Cover all food items with plastic wraps or proper lids to protect from contamination. Do not store scoops directly in the food. Store dry food items (ie. rice, flour) in pest proof carts with proper lids. Date to be corrected: Today and ongoing. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Significant build up of water, food debris, and grease in and around the dishwasher and the two compartment sink. 2) Food debris (ie flour, rice) build up in the dry storage area. Corrective Action(s): Clean the areas noted above. Date to be corrected: Today and ongoing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The ambient temperature of the walk in cooler was measured at 7C. The door is not closing or sealing properly due to missing latch. Corrective Action(s): Install a new latch on the door to ensure that the door is closing properly. The walk in cooler must maintain ambient temperature of < or = 4C at all times. Date to be corrected: One week. Violation Score: 3

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

Comments

- General sanitation needs improvement. See violation section. - All other coolers (prep, upright) < or = to 4C. - All freezers (chest, upright) < or = to -18C. - You must begin a temperature log for all coolers and freezers. Keep records for review by the health inspector. - Fraser Health Manual dishwashing poster was provided at the time of the inspection. Please ensure to follow the proper manual warewash procedure for oversized/large pots/pans that do not fit inside the low temperature dishwasher. 1) wash (with hot water 45C and detergent) 2) rinse (with hot water 45C) 3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C) 4) air dry - Low temperature dishwasher dispensed 50ppm chlorine sanitizer at 48C at the plate's level. You must obtain new chlorine test strips and monitor the dishwasher daily (ie. before opening). The minimum acceptable chlorine concentration is 50ppm at 24C at the plate's level. - Ice machine is clean and maintained in sanitary condition. Scoop stored on hook inside the ice machine. - Dry storage area is satisfactory. - No signs of pest activity. Multiple spring mousetraps and Tin Cat mouse traps placed throughout the dry storage area. Ensure to check for any pests regularly and change the traps. - FOODSAFE certified staff on duty. Could not be verified at the time of the inspection. Make copies of all FOODSAFE certificates and have it available for review by the health inspector. Note: FOODSAFE certificates obtained prior to July 29, 2013 expires on July 29, 2018. Must take refresher course to receive recertification.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ATBVHV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation. Canola oil: 0% trans fat Spring rolls: 0% trans fat
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment