INSPECTION REPORT Health Protection MBEK-CEWSRN

PREMISES NAME Masala Hut		Tel: (604) 385-4500 Fax:
PREMISES ADDRESS 110 - 2950 King George Blvd Surrey, BC V4P 0E5		INSPECTION DATE May 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Balaji Prabhakaran		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water (chlorine) sanitizer was not detected in two sanitizing buckets in kitchen area. Corrective Action(s): Contents of buckets discarded. Sanitizer was re-made and tested at 100 to 200 ppm chlorine. Ensure that at all times, sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces. Change solution as often as necessary to meet this requirement. Reminder to store wiping cloths in buckets when not in use. Note: Chlorine test strips are available on site to verify sanitizer concentration. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine health inspection conducted. Coolers at 4 degrees C or less. Freezers at -14 to -16 degrees C. Note: Freezers may potentially be in defrost cycle. Monitor and adjust as necessary. No hot holding. Note: Hot holding unit available. Ensure that internal food temperatures are maintained at 60 degrees C or more when hot holding unit is in use. Thermometers available for cold holding units. Food is covered with few exceptions (corrected during inspection). Raw meats are not stored above ready-to-eat foods. Hand sinks are accessible and supplied with hot and cold running water, liquid hand soap, and paper towels. Bleach water sanitizer available at 200 ppm chlorine (beverage / dessert station). High temperature dishwasher measured at a maximum temperature of 82 degrees C at the utensil surface (required: at least 71 degrees C at the utensil surface). Two-compartment sink supplied with hot and cold running water. Equipment and utensils are stored in sanitary condition. Dry storage area satisfactory. Plastic bins with lids in use. No signs of pest activity observed during inspection. FOODSAFE requirements met at time of inspection. Note: All staff on duty at time of inspection hold valid FOODSAFE equivalent certificates. Permit posted.