INSPECTION REPORT Health Protection LKIM-BGDNKH

PREMISES NAME Malaysian Hut Restaurant		Tel: (604) 588-1718 Fax:
PREMISES ADDRESS 108 - 14727 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE September 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ooi Lim Chang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Remove bar soap from staff washroom. Use only liquid soap in dispensing unit. Install paper towel dispensing unit in staff washroom. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Knives found in between counters. Ensure knives are not stored in cracks as the cracks between equipment can not be adequately cleaned and sanitized. . Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # LKIM-AX4SMJ of Mar-22-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution from previous night. Ensure sanitizer solution is dumped each night and fresh sanitizer solution is made prior to food preparation each day. . . Correction: This is a REPEAT VIOLATION. Sanitizer solution is to be made at the start of each day and kept throughout the day to use on counters and food preparation surfaces. .

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection