INSPECTION REPORT Health Protection MLOO-BAESZV

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 March 19, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kulwinder Sekhon		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A food scoop was caked in sugar and stored on the shelf at the dry storage area. Corrective Action(s): Clean and sanitize this scoop. Do not store dirty equipment in areas for food storage and clean equipment. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher was unable to dispense chlorine sanitizer at 50 ppm. Sanitizer line appeared to be primed. Container of sanitizer may be expired. 2. No bleach sanitizer prepared at the time of inspection. Corrective Action(s): 1. Operator switched out the old sanitizer for a new container. Dishwasher was able to dispense 50 ppm chlorine sanitizer afterwards. Obtain chlorine test strips and test the dishwasher at least twice per day to ensure it is working properly. Record the results in a dishwasher log. 2. Prepare 100 ppm bleach sanitizer by mixing 1/2 teaspoon (1/2 cap) of unscented household bleach per 1L of water. Ensure sanitizer is always available when the kitchen is in operation. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several bags of food in the dry storage area were not sealed. Corrective Action(s): Seal all bags of food in the dry storage area to protect them from contamination. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the time of inspection, no staff were certified in FOODSAFE Level 1 or equivalent. Manager stated that the owner is certified. Corrective Action(s): Ensure at least one staff is certified in FOODSAFE Level 1 or equivalent at all times when restaurant is in operation. Ensure owner's certificate is not expired. Violation Score: 1

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, domestic, buffet) at < or = 4C - Freezers (chests, domestic) at < or = -18C - Hot holding units (buffet) at > or = 60C - Low temperature dishwasher is available. 50 ppm chlorine sanitizer detected (after correction). - 100 ppm bleach sanitizer available in bucket with wiping cloths (after correction) - Ice machine is maintained. Ice scoop is stored in a sanitary manner. - Kwality provides pest control services monthly. Reports available for review. Ensure the recommendations on the reports are being followed. - Premise is well lit - Washroom is equipped with an adequate hand washing station Note - Ventilation hood is due for service - Ensure cleaning is done regularly in all areas to avoid attracting pests - Ensure all food contact surfaces are sanitized every morning using a bleach sanitizer before food prep starts