INSPECTION REPORT Health Protection ABAI-AQ5V8M

PREMISES NAME King Mahal Restaurant		Tel: (604) 222-2253 Fax: (604) 676-8566
PREMISES ADDRESS 4051 Hastings St Burnaby, BC V5C 2J1		INSPECTION DATE August 11, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Keshav Dutt		NEXT INSPECTION DATE 5 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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle was too strong (bleaching out test strip). No sanitizer available in container to store wiping cloths. Corrective Action(s): Ensure 100ppm chlorine sanitizer solution is readily available for use in food preparation areas. Mix 2ml to 5ml bleach per liter of water to make 100ppm chlorine sanitizer solution - obtain test strips to confirm concentration. Keep all reusable wiping cloths stored in sanitizer solution to prevent microbial growth on the cloth or use single use paper towel to wipe. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Noted fennel candies in an uncovered dish by the cash register available for customers to use a spoon to dispense. Operator transferred fennel candies into a sugar dispenser at time of inspection. Corrective Action(s): Obtain a proper container for customers to dispense the fennel candies without touching (ie. shake out container). Open dish is not acceptable for self service as the fennel candies are not protected and open to contamination (ie. customers sneezing or touching). Operator transferred fennel candies into a sugar dispenser at time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door to hallway was proped open at time of inspection. Corrective Action(s): Keep back door closed or obtain a screen to prevent the entry of pests. Violation Score: 3

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

Comments

Hand wash stations in food prep areas and washrooms were fully equipped with soap, paper towel, hot and cold running water. ** Note: Install a soap and paper towel dispenser at the three compartment sink in the back dishwashing area for staff to wash hands after handling 'dirty' dishes and before handling clean ones. This will be considered a hand wash station within the premises in the future and is required to be properly equipped. Discussed with operator. All coolers 4C or less (walk in, upright 2 door, prep cooler...etc) Two chest freezers -16C and -18C No hot holding available at time of inspection. Buffet is not provided at this time. All foods are cooked/reheated per order. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Reviewed proper cooling procedures at time of inspection - no concerns. Ensure hot foods are cooled from 60C to 20C in 2 hrs or less (using ice bath, shallow prechilled containers...etc to facilitate cooling at room temperature) then transferred to the cooler unit to cool from 60C to 4C in 4 hrs or less. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. High temperature dish washer achieved 77C (with thermolabel).