INSPECTION REPORT Health Protection JCHW-B84QM7

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 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kannan Venkatramanujam		NEXT INSPECTION DATE January 11, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Samba made the previous night was at 15C in the upright cooler. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Current practice is to cool hot potentially hazardous foods in the upright freezer. Foods may need to be cooled in the freezer for a longer period of time. Food was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): A container of yogurt was made on-site using yogurt as a starter culture and milk. Yogurt was stored at room temperature and had an internal temperature of 15C. Corrective Action(s): Currently only a facility with a dairy licence from the British Columbia Centres for Disease Control is permitted to make yogurt on-site. All yogurt must be obtained from an approved source. Yogurt was discarded at the time of inspection. Violation Score: 9 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Can of mango puree and can of coconut milk were stored in opened cans. Corrective Action(s): Once opened, canned food items must be transferred into food grade containers to protect foods from potential contamination. Items were discarded at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler unit was 6C at the top shelf and 6C at the bottom shelf. Corrective Action(s): Cooler unit either needs to be adjusted or serviced to ensure cooler unit is able to maintain 4C or less throughout the cooler unit. Ensure fan is not obstructed to allow for proper air flow. Correction date: Jan 11, 2019 Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom) -Upright freezer was at -9C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Operator has test strips to verify chlorine concentration. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer solution was tested at 200ppm. -Raw meats stored below and separately from ready-to-eat foods. -Foods items stored off the floor. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Operator FoodSafe Level 1 certificate valid until July 20, 2023. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B84QM7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine Oil is trans fat free Other food items meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment