INSPECTION REPORT Health Protection ABAI-AZJQVH

PREMISES NAME King Mahal Restaurant		Tel: (604) 222-2253 Fax: (604) 676-8566
PREMISES ADDRESS 4051 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE June 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Keshav Dutt		NEXT INSPECTION DATE 5 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): Did not detect any sanitizer in container with cloths submerged. Operator said he made the solution 3 days ago. Corrective Action(s): Ensure sanitizer solution is made fresh daily and changed as needed throughout the day to maintain minimum concentrations. 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

Hand wash stations in food prep area, warewashing sinks and washrooms were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, 2 upright 2 door, prep cooler...etc) Two chest freezers -19C and -22C No hot holding available at time of inspection. Buffet is not provided at this time. All foods are cooked/reheated per order. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Reviewed proper cooling procedures at time of inspection - no concerns. Ensure hot foods are cooled from 60C to 20C in 2 hrs or less (using ice bath, shallow prechilled containers...etc to facilitate cooling at room temperature) then transferred to the cooler unit to cool from 60C to 4C in 4 hrs or less. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered, appropriate shake out container obtained for customers to dispense their own fennel candies).