INSPECTION REPORT Health Protection JCHW-BKPSQ9

PREMISES NAME Madras Club House		Tel: (604) 592-2865 Fax: (604) 592-2865
PREMISES ADDRESS 130 - 13737 72nd Ave Surrey, BC V3W2P2		INSPECTION DATE January 10, 2020	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Kannan Venkatramanujam		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of rice (approximately 15cm deep) made today was at 13C in the refrigerator. Corrective Action(s): Hot potentially hazardous foods must be cooled rapidly from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. Ensure foods are cooled in shallow containers or trays to allow for rapid cooling of foods. Rice was placed into trays and inserts at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer pail was tested between 0ppm to 100ppm. 2) Take out containers were stored on the floor. Corrective Action(s): 1) Quats sanitizer must be maintained at 200ppm to properly sanitize food contact surfaces. Quats sanitizer was prepared at 200ppm at the time of inspection. 2) Ensure food containers are stored off the floor in an a sanitary manner to prevent contamination of food containers and foods. Violation Score: 5

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

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

Comments

-Upright cooler was at 4C. -Prep cooler was at 3C (top and bottom). -Bar area cooler was at 4C. -Upright freezer was at -10C. -Fish fried to greater than 71C and chicken cooked to greater than 74C. -Soup rapidly cooled in the large upright freezer. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Operator has test strips to verify sanitizer concentration. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washrooms clean and sanitary. -Operator FoodSafe Level 1 valid until July 20, 2023. -Please contact the inspector if you have any questions or concerns.