INSPECTION REPORT Health Protection CPAK-CV7S68

PREMISES NAME Milaap Indian Kitchen		Tel: (778) 285-0110 Fax:
PREMISES ADDRESS 315 - 1196 Lansdowne Dr Coquitlam, BC V3E 1J7		INSPECTION DATE August 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manish Petwal		NEXT INSPECTION DATE September 08, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tandoori chickens stored in the back prep cooler had internal temperature above 15'C. Chickens were stored in this cooler since last night. All discarded by staff at this time. Corrective Action(s): Ensure all cold potentially hazardous food are stored at 4'C or below at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Main handwashing station in kitchen had no garbage can available nearby. When asked staff indicated that they were washing hands in the washroom at the back. Health inspector observed staffs handwashing practice during the inspection. Two main food handlers were washing hands a couple times during the prep but without using soap. All kitchen staff were told to wash hands properly using soap at this time. Corrective Action(s): Ensure all staff are properly trained. All kitchen staff must practice good hand hygiene, as it is the number one way to prevent the spread of infections. Violation Score: 15

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Major cleaning is required for the kitchen. - Pull out all equipment and clean floors (underneath/behind) - Clean sides of all kitchen equipment - Clean underneath/behind cooler handles - Clean and reorganize the back storage cabinet Corrective Action(s): REPEAT violation. Facility must improve general sanitation level throughout the kitchen. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden shelving units have been added at the front and back of the kitchen. Corrective Action(s): All to be coated/painted as agreed on phone at this time. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back prep cooler had ambient air temperature measured at 15.6'C. Not much food stored in this unit, other than whole vegetables and tandoori chickens (discarded as mentioned above). Corrective Action(s): Ensure to have the unit repaired. Until then, do not store potentially hazardous food in this unit. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator and chef were all off site at the time of the inspection. None of the staff on site had been Foodsafe level 1 certified. Corrective Action(s): Ensure to have at least one more staff register for Foodsafe level 1 as agreed on phone at this time. Violation Score: 1

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

Comments

Routine inspection conducted: - Handwashing supplied with liquid soap, paper towels, and hot/cold running water. - Coolers operating at 4'C; Freezers operating at -18'C. - 200ppm chlorine solution available in a labelled spray bottle. - High temperature dishwasher achieved 71.4'C at the plate level after final rinse. - Washroom satisfactory. Spoke with the owner on phone regarding this inspection. Follow-up inspection to be conducted on/before Friday, Sep 8. Please contact the health inspector for any questions or concerns.