INSPECTION REPORT Health Protection KLAI-CZCQUU

PREMISES NAME Malaysian Hut Restaurant		Tel: (604) 588-1718 Fax:
PREMISES ADDRESS 108 - 14727 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE January 10, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ooi Lim Chang		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer spray bottle or container was set-up during the inspection. It was noted that when the sanitizer container was prepared, detergent was also mixed into the sanitizer container. This shows that the facility was not properly sanitizing their dishwares after washing. This was a violation that was previously cited and discussed with the operator. Corrective Action(s): **Issues corrected at the time of inspection** Sanitizer spray bottle was prepared together with the operator. 200 PPM chlorine residual was detected from this sanitizer spray bottle. Operator was reminded to always have a sanitizer spray bottle/ container readily available whenever the restaurant is actively preparing food or when they are open for service. Reviewed the importance of sanitizing dishwares after washing and rinsing. Do not mix any other chemicals with your sanitizer mixture to avoid the potential for creating toxic fumes or lessing the sanitizer ability to remove harmful microorganisms that may be on your dishwares after washing. 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

Routine inspection conducted today: Handwash stations, including units located in the washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. Note: If preparing/ serving food, do not use reusable towels for drying your hands after going to the washroom as there is a chance that the towels can easily be contaminated and will contaminate clean hands after washing. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Hot hold unit was holding hot food at 63.0C. Food in general was stored in the proper storage hierarchy and protected. Sanitation of the fume hood and food contact equipment was satisfactory. Condition of food contact utensils was satisfactory. No signs of pest activities noted during the inspection. Operator's FOODSAFE level 1 equivalent training was verified.