INSPECTION REPORT Health Protection JCHW-APEQWH

PREMISES NAME Madras Club House		Tel: (604) 592-2865 Fax: (604) 592-2865
PREMISES ADDRESS 130 - 13737 72nd Ave Surrey, BC V3W2P2		INSPECTION DATE July 19, 2017	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Kannan Venkatramanujam		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator changed chlorine solution for chemical dishwasher and did not wash hands prior to returning to the grill line to prepare foods. Corrective Action(s): Operator must ensure to properly wash hands whenever they become potentially contaminated to prevent potential contamination of foods. Operator washed his hands at the time of inspection. Violation Score: 15

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

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

Comments

-Prep cooler was at 3C (top and bottom). -2 door upright cooler was at 2C. -Stacked cooler ranged from 2C to 4C (top to bottom). Door seals for this cooler unit will need to be replaced to prevent accumulation of food debris and loss of cold refrigeration air. -Freezer unit was at -18C. -Hot potentially hazardous foods were properly cooled - probed at less than 4C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface. Operator has test strips to verify dishwasher is functioning - tested daily. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pail tested at 200ppm. Wiping cloth stored in container. -General food storage practices satisfactory at the time of inspection. Raw meats and eggs were stored below ready-to-eat foods. Foods were stored off the floor and covered. One scoop found stored inside ingredients - scoops are to be stored in a sanitary manner to prevent potential contamination of foods. -General sanitation good at the time of inspection. No signs of pests noted at the time of inspection. -Staff and customer washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.