INSPECTION REPORT Health Protection LKIM-B4TPUJ

PREMISES NAME Malaysian Hut Restaurant		Tel: (604) 588-1718 Fax:
PREMISES ADDRESS 108 - 14727 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE September 21, 2018	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	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Pots, pans and equipment stored directly on floor under sink. . Corrective Action(s): Ensure all equipment is stored up off floor and not directly on floor to prevent against cross contamination. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on upper shelves and hard to reach storage areas such as on refrigerator where food items are stored. . Corrective Action(s): Clean food storage shelves and surfaces in hard to reach areas. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - In house restaurant made pickled peppers at pH 4.5 or less (as tested by indicator testing strips) - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition