INSPECTION REPORT Health Protection DSOG-ASWTWU

PREMISES NAME Mahek Chat House		Tel: (604) 597-3835 Fax: (604) 597-3831
PREMISES ADDRESS 106 - 8556 120th St Surrey, BC V3W 9R4		INSPECTION DATE November 8, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Significant build up of grease on two fans used for cooling cooked food items. Corrective Action(s): Clean and wash the equipment noted above on a regular basis as part of your weekly cleaning schedule. Date to be corrected: Today and ongoing. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There were no paper towels in the dispensers at both the front and back handwashing stations. Corrective Action(s): The operator provided paper towels at both areas noted above. Ensure that dispensers are fully stocked with paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: The Operating Permit was not posted on the wall nor in a conspicuous location. Corrective Action(s): Post the Operating Permit on the wall where it is easily visible by customers. Date to be corrected: Immediately. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1) A tray of cooked noodles stored uncovered at room temperature with handles of the tong touching the food item. 2) Multiple food items stored uncovered in the upright cooler and prep cooler. 3) Drinking water in jugs stored directly beside the main handwashing station. Corrective Action(s): 1/2) Cover all food items with proper lids or plastic wraps. Ensure that the handles of the tong are not touching the food item. 3) Store jugs of water for customers away from the handwashing sink to prevent contaminating the drinking water during handwashing. Date to be corrected: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas need proper cleaning: - better organization and all food items must be stored min 6 inches off the floor in the dry storage area - build up of grease, dirt, and food debris underneath the two compartment sink. - build up of grease around the grill area. Corrective Action(s): Clean the areas noted above. Ensure that your staff is following/implementing the daily, weekly, monthly, and seasonal cleaning schedules. Date to be corrected: Today and ongoing. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: The operator was reusing plastic milk jugs for sauces and other food items. Corrective Action(s): Store the food items in other food grade containers. Plastic milk jugs are meant for single use only as they cannot be properly washed and sanitized. Date to be corrected: Immediately. 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 coolers (prep, upright) < or = to 4C - All freezers (chest, upright) < or = to -18C - You must maintain an up to date daily temperature log. Missing November and last week of October 2017. - Two compartment sink available for manual dishwashing for large pots. Bleach sanitizer available at 100 ppm. Do not store any dirty dishes or equipment inside the sanitizing compartment of the sink. - Low temperature dishwasher dispensed 100 ppm chlorine sanitizer. - Surface sanitizer available in bucket with presoaked wiping cloths at 100 ppm chlorine solution. Ensure to have surface sanitizer readily available both in the back and front of the kitchen. Changed regularly once the solution becomes murky. - Dry storage area is good. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Note: FOODSAFE certificates acquired prior to July 29th, 2013 expire on July 29th, 2018. A refresher course must be completed for renewal. Information provided to the operator.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ASWTWU
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 Butter: 1.7% trans fat Vanilla ice cream: 2.5% 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