INSPECTION REPORT Health Protection VCHN-D3LV4X

PREMISES NAME Manchu & Masala		Tel: (778) 996-2198 Fax:
PREMISES ADDRESS 4 - 11161 84th Ave Delta, BC V4C 2K4		INSPECTION DATE March 22, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lian Pan Yang		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: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Improvement in the covering of food products inside the walk in cooler and lower section of the preparation cooler. Reminder, after foods have been adequately cooled they are to be covered to protect from contamination. Some food products stored on the floor in the walk in cooler. Corrective Action(s): Ensure all food products are covered to protect from contamination. Cover foods adequately and do not store food products on the floor. Correct immediately. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust accumulations observed on the ceiling tiles above the cooking line exhaust canopy. Food debris accumulations observed on the small shelving unit next to the cooking line and sauce containers in the back area. Corrective Action(s): Ensure food premise is maintained in a sanitary condition. Thoroughly clean the ceiling tiles, the small shelving unit and the exterior of all sauce containers. Correct by March 29, 2024. Violation Score: 3

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

Comments

Routine inspection: Hand sink provided with liquid soap and paper towels. 100ppm bleach sanitizer solution available for use. Wiping cloths stored in solution when not in use. Dishwasher registers 72 degrees C at the plate surface during the final rinse cycle. Beverage cooler at 0 degrees C. Upright freezer at -15 degrees C. Monitor and ensure -18 degrees C. Sliding glass coolers at or below 4 degrees C. Additional upright freezer at -16 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Walk in cooler at 4 degrees C. Hot holding above 60 degrees C. Cooked foods divided into smaller containers to facilitate cooling. Reminder, cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours., FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public. Reminder, monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse temperature.