INSPECTION REPORT Health Protection CSWY-BYBVM2

PREMISES NAME Mek's Delight		Tel: (604) 588-2338 Fax:
PREMISES ADDRESS 14910 104th Ave Surrey, BC V3R 1M7		INSPECTION DATE February 17, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mekeshah Omar & Fardee Hajjali		NEXT INSPECTION DATE March 02, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Tofu located in sandwich prep table observed in metal bowl above inserts in top unit at 12.9 C. 2. Tofu salad observed at room temperature at 17.9 C. Staff indicated it was for a take out order they were preparing and stated it was not out for longer than 30 minutes. 3. Cut garlic in oil observed at room temperature on trolley at 9.9 C. Staff indicated it was kept out during lunch rush. Corrective Action(s): 1. Food removed from bowl and placed in insert at 4 C. 2. Tofu salad packaged in single-use containers and removed from room temperature. Store premade salad at 4 C or below when preparing orders in advance. 3. Cut garlic removed from cart and placed in fridge unit holding 4 C. Ensure all potentially hazardous foods are kept at 4 C at all times or ensure food held at room temperature does not exceed 2 hours to prevent the growth of bacteria and their toxins. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken curry on stove in large pot observed at 55 C. Oven burner was turned off. Corrective Action(s): Chicken was reheated to 74 C. Ensure that all cooked foods are held at 60 C or higher to prevent the growth of bacteria and their toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit not posted in premises. Corrective Action(s): Ensure the permit is posted in a visible location with its updated decal. Violation Score: 209 - Food not protected from contamination [s. 12(a)] Observation: 1. Cup with no handle observed inside container of dried rice in storage area. 2. Raw eggs stored on shelf in stand-up fridge above other foods. Corrective Action(s): 1. CDI. Cup was removed from rice bin. Ensure that all scoops are stored out of food to prevent cross contamination. 2. Store all raw eggs on the bottom shelf to prevent cross contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Long-standing debris and grease build-up observed on the floors under the stove and behind prep cooler. 2. Gaskets of reach-in refrigerator's observed with long-standing debris. 3. Stand-up fridge door observed with long-standing debris. 4. Grease filters above the stove observed with long-standing grease build-up. 5. Outside exhaust vent observed with thick amount of black debris that is dripping down on outside sidewalk. Staff indicated they have called someone to have it serviced. 6. Excessively soiled cloths observed stored on cutting board, on floor under stove, and by hand sink. Corrective Action(s): 1. Thoroughly clean and sanitize all hard to reach areas under equipment to prevent the attraction of pests. 2. Thoroughly clean all gaskets on refrigeration units and clean the outside of all equipment to prevent cross contamination. 3. Clean the filters above the stove and remove grease build-up to prevent fire and the attraction of pests. 4. Have exhaust vent serviced and cleaned to prevent a slipping hazard outside and prevent the attraction of pests. 5. Ensure all in-use cloths are stored in sanitizer at 100 ppm when not in use. Remove all dirty cloths and replace with clean cloths and change cloths when excessively soiled. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers observed in stand-up fridge and reach-in fridge. Corrective Action(s): Place thermometers in all refrigeration units and ensure that temperatures are taken at least once daily and recorded as indicated in your food safety plan. Violation Score: 1

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

Comments

Observations: - All refrigeration units holding 4 C or below. - Freezers holding -18 C or higher. - Rice in rice cooker observed at 62 C. - Hot/cold water available - FoodSafe certified staff present - Low temperature dishwasher at 100 ppm - No signs of pests - Chlorine test strips available - All food storage observed stored on shelving at least 6 inches from the floor Corrections Needed: - Place single use paper towels in a dispenser unit by hand sink to keep paper towels easily accessible. - Send a copy of your Covid-19 safety plan to the undersigned by Feb 19 2021. Ensure plan is customized for your premises and meets the PHO orders and WorkSafeBC requirements. - Ensure a bleach mixture of 100 ppm is available at all times to sanitize food contact surfaces. Ensure cloths are fully submerged in the solution. Covid-19 - Masks worn during inspection - Covid-19 signage present - Hand sanitizer provided to patrons - Maximum occupancy limits posted - 2 meters observed between tables - Blank WorksafeBC Covid-19 safety plan template posted on front window - Observed some tables and chairs not for use