Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-BEMS7V
PREMISES NAME
Manis Restaurant
Tel: (604) 497-1778
Fax:
PREMISES ADDRESS
116 - 10768 Whalley Blvd
Surrey, BC V3T 0G1
INSPECTION DATE
August 1, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Wendy Lee
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Sticky traps soiled with bugs.
Corrective Action(s): Replace the sticky traps. Routinely change out the traps to have an effective pest control management system.
Correct by: Today
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Multiple coolers and freezers missing working thermometers.
Corrective Action(s): Provide working thermometers inside all refrigeration units to monitor the temperature.
Correct by: Two days.
Violation Score: 1

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

- General sanitation is satisfactory.
- All handwashing stations (front, back) supplied with hot/cold running water, soap, and paper towels.
- High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle.
- Two compartment sink (kitchen) available for manual dishwashing.
- Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning.
- No signs of pest activity at the time of the inspection. The operator implements own pest control management system.
- FOOSAFE trained on duty. Verified at the time of the inspection.

Temperature Control:
- All coolers (two upright, two prep, beverage display): < or = 4C
- All freezers (one upright, one undercounter): < or = -18C
- Hotholding units (rice cookers) > 60C. Ensure to keep rice scoops in ice water.