INSPECTION REPORT Health Protection MTRG-AR6UCE

PREMISES NAME Kairali Village Restaurant		Tel: (778) 565-7791 Fax:
PREMISES ADDRESS 108 - 12414 82nd Ave Surrey, BC V3W 3E9		INSPECTION DATE September 13, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: During time of inspection, 'cold pudding' was available on buffet line and 'cold pudding' was measured at 20C Cold pudding was not held in ice for display Corrective Action(s): - Cold pudding was discarded by operator during time of inspection - Ensure that all cold items are kept cold, at 4C or below at all times Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - During time of inspection, a few metal slats on commercial fume hood/ canopy observed to have moderate grease accumulation - Operator informed that these are cleaned in addition to professional cleaning Corrective Action(s): - Ensure that these slats are degreased and cleaned on a more frequent basis - Ensure that grease is removed from the vent hood frequently Correction date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: During time of inspection, newspaper used to line 2 bins holding kitchen utensils in facility Corrective Action(s): Ensure to discontinue using newspaper to line food contact surfaces Correction date: Immediately Violation Score: 3

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

Comments

- Handwashing stations equipped with hot/cold running water, liquid soap and paper towels - All temperatures meet health requirements except for the above noted infraction: * Walk in cooler at <4C * Stand up freezer at -20C * Prep cooler at <4C * Hot holding during time of inspection able to maintain temperature of 60C - Temperature logs available, maintained - Chlorine sanitizer solution at 100 ppm in 3 compartment sink - High temperature dishwasher available during time of inspection, adequate sanitization temperature reached via hot water, 78C - Most foods kept covered with lids to prevent cross contamination, continue to employ this practice - No evidence of pests detected during time of inspection - General sanitation of facility - OK

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MTRG-AR6UCE
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: No Name Canola oil: 0% TF Butter Ghee: exempt
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