INSPECTION REPORT Health Protection CPAK-BEJTRP

PREMISES NAME Mughal Palace Restaurant		Tel: (778) 928-4522 Fax:
PREMISES ADDRESS 106 - 12827 76th Ave Surrey, BC V3W 2V3		INSPECTION DATE July 29, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kulvinder Singh Pooni		NEXT INSPECTION DATE July 31, 2019
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 = 117

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cream filled gulab jamun in the front display cooler at 26'C. Discarded. 2) Various curries, cooked chicken, fried foods, dairy products, and paneer in kitchen prep cooler at 11-13.4'C. All discarded. 3) Cut vegetables stored at room temperature (cauliflower/onions) discarded. Corrective Action(s): All cooked foods were stored in the walk-in cooler overnight, and placed in the prep cooler this morning, which was >2 hours before the inspection. Ensure to have the prep cooler and display cooler repaired. Until then, DO NOT store any potentially hazardous food in these two units as agreed at this time. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dishware stored under prep counter had food debris all over. Corrective Action(s): Ensure all dishwares from this shelf are pulled out, clean/sanitize the area, and rewash dishware once the dishwasher is repaired. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) High temperature dishwasher not initiating its wash/rinse cycle. 2) No sanitizer available for use. When asked, staff had brought a spray bottle filled with pure bleach. 200ppm chlorine solution was prepared in a bucket at this time. All prep surfaces were sanitized using the solution. Corrective Action(s): 1) Technician for the dishwasher already contacted. Until repaired, manual dishwashing must be followed using the 3 compartment sink. Scrub/wash with soap/warm water in one --> rinse with warm water --> soak in 200ppm chlorine (1/2tsp of bleach per 1L water) for at least 2 minutes --> air dry. 2) Ensure 100-200ppm chlorine solution is prepared (1/2 tsp of bleach per 1L of water) and available for use at all times. All food prep surfaces MUST be sanitized before initiating any food prep, after each possible contamination and every 2 hours during operation. Violation Score: 15

Non-Critical Hazards: Total Number: 8

209 - Food not protected from contamination [s. 12(a)] Observation: Raw chicken placed by the ready to eat - cooked foods in the walk-in cooler. Corrective Action(s): Ensure all raw meat/seafoods are stored below and away from ready to eat foods (i.e. vegetables, cooked foods) as discussed at this time. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Major rat infestation observed in the back storage area. Droppings observed from floors, shelves, take out container boxes. Pictures taken at this time. Corrective Action(s): Ensure all droppings are removed and affected areas are cleaned using bleach. Monitor all floors EVERY MORNING and remove droppings when found. DO NOT keep the back door opened between deliveries! Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Back entrance door kept opened. Delivery came in a little before the inspection and the door was kept opened for the next delivery. No delivery came by the end of the inspection. Repeated violation. 2) Remove crates from floor underneath prep table in the middle room. 3) Too many items placed in the back area. Corrective Action(s): Ensure to keep the back door CLOSED at all times. Remove all unnecessary items from facility. Do not place crates/large items on floor, as this would allow more hiding space for rodents. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease build-up observed from floor underneath stove/cooking equipment, and prep coolers in kitchen. Corrective Action(s): Clean and reorganize the back storage area. Scrub clean the above areas. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High temperature dishwasher not initiating its wash/rinse cycle. 2) Prep cooler in kitchen had ambient air temperature >10'C. 3) Front display cooler had ambient air temperature in the range of 15-26'C depending on the height. 4) Spray at the dishwashing sink requires a repair. Corrective Action(s): Technician for the dishwasher and two coolers to be on site today. Ensure the spray for the dishwashing sink is repaired. Violation Score: 15 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Too many unnecessary items stored in the back storage area. Corrective Action(s): Ensure to remove any unnecessary items from the facility as discussed at this time. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer in the kitchen prep cooler. Corrective Action(s): Ensure all coolers have a thermometer inside and check the temperature every morning and on a regular basis during operation. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No Foodsafe Level 1 certified staff on site. Corrective Action(s): Ensure at least one staff is Foodsafe Level 1 certified. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water throughout. -Walk-in cooler operating below required temperature of 4'C -Ventilation canopy hood serviced and maintained. Next cleaning scheduled for January 2020. -Washroom handsink satisfactory. -Professional pest control company contracted for biweekly visits. NOTE: Ensure to email the invoices for dishwasher repair and coolers repair to the health inspector. NOTE: Ensure to email the recent pest control report to the health inspector. No catering orders today/tomorrow. Follow-up inspection will be conducted on Wednesday, July 31, 2019.