INSPECTION REPORT Health Protection JCHW-AEWQUJ

PREMISES NAME Madras Club House		Tel: (604) 592-2865 Fax: (604) 592-2865
PREMISES ADDRESS 130 - 13737 72nd Ave Surrey, BC V3W2P2		INSPECTION DATE October 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kannan Venkatramanujam		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Lentil curry was at 30C in the upright cooler. Corrective Action(s): Potentially hazardous foods must be kept above 60C or cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less (ice wands, ice bath, shallow tray no more than 10cm deep, etc). Curry was discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Prep cooler was at 4C (top and bottom). -Upright cooler was at 3C (top compartment) and 5C (bottom compartment) - do not over stock the middle level, other cold air does not circulate properly. -Double door cooler was at 4C. -Three door freezer was at -20C. -Thermometers present in cold holding units. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine sanitizer on the dish surface (minimum 50ppm required for sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer tested at 200ppm and container was properly labelled. -General food storage practices good at the time of inspection. Raw meats were stored below and separately from ready-to-eat foods and foods were properly covered and stored off the floor. -Dry ingredient scoops properly stored at the time of inspection. -Dry ingredient storage room was well organized and food items were properly covered, stored off the floor, and protected from potential contamination. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Staff and customer washrooms clean and well supplied. -Health Permit hand delivered to operator. Health permit is to be posted in a visible location. If permit is lost, a fee is required in order to replace the permit. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AEWQUJ
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: Facility does not use margarine. Facility uses trans fat free oil. Other food items met the trans fat requirements.
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