INSPECTION REPORT Health Protection DSOG-AU2ULU

PREMISES NAME Mehfil India Restaurant & Sweets		Tel: (604) 587-3200 Fax: (604) 587-3201
PREMISES ADDRESS 9570 120th St Surrey, BC V3V 4C1		INSPECTION DATE December 14, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kulwinder Sekhon		NEXT INSPECTION DATE December 18, 2017
INSPECTION TYPE Follow-Up
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple handles of tongs were touching the food items at the buffet station. 2) Multiple food items stored uncovered on the prep table (ie cooked rice) and inside the walk in cooler (ie. cooked chicken). Corrective Action(s): 1) Ensure that the handles of tongs do not touch the food items. 2) Store all food items covered with plastic wrap or proper lids. The operator stated that the food items were being cooled. Ensure to cool hot food items from 60-20C in 2hrs and 20-4C in 4hrs. Date to be corrected: Today and ongoing. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The faucet handle for the hot water at the back handwashing sink is still broken. The water was leaky through the faucet. Corrective Action(s): Replace the broken faucet handle. Date to be corrected: Two days. Violation Score: 3

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

Comments

Follow up inspection to report# DSOG-ASFSSR: Main kitchen: - The main handwashing station was easily accessible. No obstructions around the handwashing sink. Trays are stacked adjacent to it but do not block the sink. - Surface sanitizer available at 100ppm chlorine. - Two compartment dishwasher used to manually wash and sanitize large/oversized pots that do not fit inside the low temperature dishwasher. You must ensure that you sanitize the pots with bleach solution at 100ppm solution. Buffet station: - Hot food items are stored at > or = 60C. Food items are replaced every two hours. Once this expiration time has passed, food items are discarded. - Hot holding units are maintaining temperature > 60C. - Cold food items are stored at < or = 4C. Cold holding unit is maintaining temperature < 4C. - Ensure that the handles of tongs do not touch the food items.