INSPECTION REPORT Health Protection DSOG-AWEU4M

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 February 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kulwinder Sekhon		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of yogurt and macaroni salad measured at ~10C. The cold holding unit measured at 5C. The operator stated that these items are stored for < 2hours max. Corrective Action(s): Do not overfill containers with cold foods in the cold holding unit. Keep adequate supply of foods in the buffet station and ensure to change out the product every 2hours. Discard any leftovers from the buffet station. All cold PHFs must be stored at < 4C at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of hot foods (ie butter chicken, other meats, fried rice) measured at ~45C. The operator stated that they do not store food items for > 2hours. The hot steam table was measured at 60C. Corrective Action(s): Ensure to monitor the temperature of the hot steam table and ensure that the temperature is > or = 60C. Do not overfill the containers with hot foods; keep only adequate amount that can be consumed in < 2hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap at the main handwashing station in the back of the kitchen. Corrective Action(s): The operator provided liquid soap in the soap dispenser at the time of the inspection. Ensure to stock all handwashing stations with soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored inside the walk in cooler, on prep tables, inside the domestic freezer/cooler uncovered. Corrective Action(s): Cover all food items with proper lids or plastic wraps. Correct by: Today and ongoing. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs for all coolers, freezers, and hot holding units. Corrective Action(s): Keep all temperature logs on site, up to date for review by the health inspector during the follow up inspection. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple coolers (walk in, domestic) missing thermometers. Corrective Action(s): Provide working thermometers inside all refrigeration units. Violation Score: 1

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

Comments

Kitchen: - General sanitation is satisfactory. - All other handwashing stations (front/middle) supplied with cold/hot running water, soap, and paper towels. Mainly uses the back handwashing station. - All coolers (walk in, upright, beverage) < or = to 4C. Note: The following coolers are either turned off or not in use (front display/undercounter, back prep). No PHFs are stored inside. - All freezers (upright, chest) < or = to -18C - Temperature log was not available on site. - Low temperature dishwasher dispensed 100 ppm chlorine solution at 54.9C at the plate's level. Test strips were not available. Obtain chlorine test strips to monitor the dishwasher in the morning daily. - Surface sanitizers available in white buckets with presoaked wiping cloths at 100 ppm chlorine solution. Ensure to have surface sanitizers readily available both in the back and front of the kitchen at ALL TIME. - Dry storage area has adequate wire racks and space. Most items are stored in containers with tight fitting lids and stored min 6 inches off the floor. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Buffet station: - Sneeze guards installed. - Handles of scoops and tongs are not touching the food items. Note: The operator is hotholding food items for less than 2 hours. Must time stamp or monitor using a log.