INSPECTION REPORT Health Protection ABAN-ARMSM8

PREMISES NAME Manis Restaurant		Tel: (604) 497-1778 Fax:
PREMISES ADDRESS 116 - 10768 Whalley Blvd Surrey, BC V3T 0G1		INSPECTION DATE September 28, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wendy Lee		NEXT INSPECTION DATE October 02, 2017
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler temperature measured at 9.7 degrees Celsius. Cooler mostly stored vegetables but some potentially hazardous foods, such as eggs, were also present in the cooler. Corrective Action(s): Transfer potentially hazardous foods to a working cooler maintained at or below 4 degrees Celsius. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and de-cluttering needed under dishwasher area and 2-compartment sink. Corrective Action(s): Clean and de-clutter under dishwasher and 2-compartment sink. Remove and discard items not needed any longer. To be corrected by October 2, 2017. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sandwich prep cooler maintained at 9.7 degrees Celsius. Corrective Action(s): Service prep cooler so that temperature is maintained at or below 4 degrees Celsius. To be corrected by October 2, 2017. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - Food items protected from contamination: Stored at least 6 inches off the floor. Covered with a food grade cover. Good storage practices. - All coolers (except sandwich prep cooler - see violation above) maintained at or below 4 degrees Celsius. - All freezer temperatures satisfactory. - Hot holding for rice maintained above 60 degrees Celsius. - Bleach sanitizer in spray bottle = 200 ppm. - Ice machine clean. - High temperature dishwasher sanitizing with >71 degrees Celsius at dish level. - No signs of pest activity noted at time of inspection. - Public washrooms clean and sinks fully equipped. - Dry storage organized.