INSPECTION REPORT Health Protection JCHW-AZUQCZ

PREMISES NAME Madras Club House		Tel: (604) 592-2865 Fax: (604) 592-2865
PREMISES ADDRESS 130 - 13737 72nd Ave Surrey, BC V3W2P2		INSPECTION DATE June 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kannan Venkatramanujam		NEXT INSPECTION DATE July 04, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 4 large inserts of potatoes cooked the previous night were between 10C to 12C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Items were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Chemical dishwasher had no detectable chlorine sanitizer. Chlorine sanitizer bottle was empty 2) Knives and a vegetable grater were put away for storage with dried food debris. Corrective Action(s): 1) Chemical dishwasher must have at least 50ppm chlorine on the dish surface to properly sanitizer equipment and utensils. Chlorine bottle was replaced and dishwasher was primed to 50ppm. Facility is in the process of washing and sanitizing all equipment and utensils in the restaurant. 2) All utensil must be properly washed and sanitized to remove any contamination. Items were washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food was stored in an opened can and the can was stored on top of vegetables/leaves. Corrective Action(s): Canned foods, once opened, must be transferred to food grade containers with proper protection. Canned foods are not to be stored in direct contact with foods - exterior of cans are not sanitary. Items were discarded at the time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was left open at the time of inspection. Corrective Action(s): Back door cannot be left open except during deliveries or unless a screen door is installed. Opened doors may allow for potential pest entry. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Upright cooler was at 4C (left side) and 6C (right side). Bags of food were stored on top of the partition between the two sides, preventing proper air flow, and inserts were stored in front of the fan. 2) Upright cooler left door bottom door seal is torn. Corrective Action(s): 1) Cooler unit must be maintained at 4C or less at all times. Do not obstruct proper air flow in the cooler unit. Cooler unit was reorganized at the time of inspection. 2) Replace door seal ti prevent loss of cold refrigeration air. Correction: 2 weeks. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Operator, who has FoodSafe Level 1, was not on-site at the time of inspection. Operator went shopping for supplies. Corrective Action(s): In the absence of the operator, at least 1 person in the establishment must have a valid FoodSafe Level 1 or equivalent training. Either train additional staff in FoodSafe Level 1 or equivalent or other staff will need to go shopping for supplies during operating hours. Operator arrived on-site at the time of inspection. Violation Score: 1

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

Comments

h-Prep cooler was at 4C (top and bottom). -Upright cooler was at 4C (left side) and 6C (right side) - remove obstructions from fan and separating partition from the cooler to allow for proper air flow. -Upright freezer was at -10C -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer pail was tested at 200ppm. -General dry food storage practices satisfactory. Foods stored off the floor and covered. One scoop was stored inside dry ingredient container - ensure all scoops are stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 issued December 15, 2012. Certificate will expire on July 29, 2018. In order to meet the FoodSafe Level 1 requirement, certificate must be valid/not expired. -Please contact the inspector if you have any questions or concerns.