INSPECTION REPORT Health Protection JCHW-ATYT2M

PREMISES NAME Madras Club House		Tel: (604) 592-2865 Fax: (604) 592-2865
PREMISES ADDRESS 130 - 13737 72nd Ave Surrey, BC V3W2P2		INSPECTION DATE December 12, 2017	TIME SPENT 0.75 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No Quats sanitizer prepared in the kitchen at the time of inspection. Corrective Action(s): While in operation, sanitizing solution must be prepared and available for use to allow staff to sanitize food contact surfaces. Quats sanitizer at 200ppm was prepared at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Measuring cup was stored directly in dosa batter (handle immersed in the batter) and dry ingredient scoops were stored directly inside ingredient containers. Corrective Action(s): Scoops are to be stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were removed from the containers at the time of inspection. Violation Score: 3

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

Comments

-2-door upright cooler was at 3C. -Prep cooler was at 4C (top and bottom) -Undercounter cooler was at 3C. Cooler unit was recently serviced and brought into operation. Cooler was previously used to store dry goods. Stacking cooler unit has been removed from the facility. -3-door upright freezer was at -10C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods properly stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pest infestation noted at the time of inspection. -Hot potentially hazardous foods are cooled at ambient temperature for 2 hours prior to placing into the upright freezer or cooled using cooling wands. *Operator plans on installing a walk-in cooler in the kitchen. Prior to installing a walk-in cooler, operator must submit floor plans to the Health Department for approval. Under the Food Premises Regulations BC Reg 210/99 "A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health officer." Ensure all other approvals are received prior to construction. -FoodSafe level 1 certificate issued December 15, 2012. FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ATYT2M
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: facility does not use margarine Oil: trans fat free Other foods: did not contain margarine, shortening, hydrogenated, or partially hydrogenated ingredients.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment