INSPECTION REPORT Health Protection 238225

PREMISES NAME Maharaja Catering		Tel: (604) 592-3002 Fax: (604) 592-3003
PREMISES ADDRESS 407 - 8148 128th St Surrey, BC V3W 8J9		INSPECTION DATE May 7, 2018	TIME SPENT 3 hours
OPERATOR (Person in Charge) Naresh Sachdev		NEXT INSPECTION DATE May 16, 2018
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 = 0

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff had yogurt in walk-in cooler that was made on-site. Corrective Action: This facility is not licensed to make yogurt and cannot make it on-site. 5 buckets (5 gallons each) were discarded at time of inspection Corrective Action(s): Violation Score: 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chick Pea sauce being cooled on rolling rack in metal pans. Staff stated it was made 1 hour ago and was internally probed at 48C. One hour later food was still at room temperature cooling. Corrective Action: Sauce was placed in cooler at time of inspection. Potentially hazardous food items must be cooled from 60-20C in 2 hours and 20-4C in 4 hours to prevent pathogen growth and toxin production Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (1) Potatoe slicer on wall mount had visible debris build-up (2) Robocoup utensils and mixer accessories all had visible debris build-up. (3) Utensil storage bins had visible debris on bottom of containers were food contact surface is stored. Corrective Action: 1) Potato slicer must be washed and sanitized after every use to prevent pathogen growth + toxin production 2) Robocoup equipment was put in dish washing area at time of inspection 3) Wash all utensils bins and monitor regularly to ensure utensils are kept / stored in sanitary manner Date to be Corrected by: Immediate All equipment / utensils / food contact surfaces must be washed and sanitized after use and monitor regularly for food debris in order to prevent pathogen growth and toxin production. Corrective Action(s): 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwashing area in cooking area had hot water turned off at the pipe. shut-off valve Corrective Action: Hot water was turned back on at time of inspection All handsinks must have hot & cold running water, liquid soap and single use paper towels at all times, so staff can properly wash their hands. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): (1) Mouldy food item in large bin in walk-in cooler #2 Corrective Action: Food item was discarded at time of inspection. Food items should be monitored for spoilage and properly rotated and discarded if mouldy to prevent contamination to other food products. (2) Tomato sauce stored in open tin can Corrective Action: Tomato sauce was discarded by staff at time of inpsection Tin cans are not long-term food storage options once they have been opened as they are not durable and can not protect food from contamination (3) Scoops and bowls stored in food fins and buckets throughout the facility Corrective Action: Staff removed bowls and spoons that inspector food at time of inspection. Staff must remove all scoops and bowls from food containers to prevent contamination of food products. Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Fridge / drawers / handles and other common touch surfaces had visible debris build-up Corrective Action: All common touch surfaces must be regularly washed and sanitized to prevent contamination of food products. (2) Backsplashes and walls had visible signs of debris. Corrective Action: Ensure these areas are regularly washed and sanitized to maintain sanitary conditions and to prevent contamination of food items. Date to be Corrected by: Immediate Corrective Action(s): Violation Score:

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

Comments

Observations Hand washing stations had hot / cold running water, liquid soap and single use paper towels (see exception above) Low temperature dish washer measured 50ppm for chlorine sanitizer Chlorine sanitizer in buckets measured at 100 - 200ppm Walkin cooler #1 4C #2 3C Walkin freezer -11C Stand Freezer -18C Prep Cooler- 4C Hot holding in buffet area 60C Ice machine clean and scooped stored separately No signs of pests at time of inspection Food Permit posted + Food safe Training valid Thermometers available in coolers