INSPECTION REPORT Health Protection YTAN-CUTRVC

PREMISES NAME Masala Hut		Tel: (604) 385-4500 Fax:
PREMISES ADDRESS 110 - 2950 King George Blvd Surrey, BC V4P 0E5		INSPECTION DATE August 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Balaji Prabhakaran		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was too strong and bleached out the test strip. Corrective Action(s): Ensure to mix only 1/2 tsp per litre of water for a concentration of 100 ppm. Operator diluted sanitizer solution at time of inspection. Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand washing sinks were easily accessible/unobstructed and supplied with hot/cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 77C at the dish surface during final rinse cycle. Good, minimum of 71C at the dish surface is required. - Bleach sanitizer solution available at 100 ppm (after diluted - see violation code 209 above). Operator stated solution is changed every 2 hours. - All coolers measured 4C or colder. - All freezer temperatures measured -18C or colder - Hot-held food measured 60C or hotter - Accurate thermometers available. Refrigeration units equipped with separate thermometers. **Recommend maintaining daily temperature records. - Good food storage practices noted. All food stored off the floor, properly covered/protected from contamination, with good separation between raw and ready-to-eat food items. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory. **Some deep cleaning is required where food/sauces have splattered (e.g., on walls in some areas and in between cooking equipment). - No signs of pest control noted at time of inspection - Staff onsite had valid FoodSafe certification