Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-ATURDR
PREMISES NAME
King Mahal Restaurant
Tel: (604) 222-2253
Fax: (604) 676-8566
PREMISES ADDRESS
4051 Hastings St
Burnaby, BC V5C 2J1
INSPECTION DATE
December 8, 2017
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Keshav Dutt
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in spray bottle was too strong (bleaching out the test strip). Dilute sanitizer and obtain test strips to ensure chlorine sanitize is maintained at 100ppm.
Corrective Action(s): Ensure 100ppm chlorine sanitizer is readily available in the food preparation areas for sanitizing food contact surfaces.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Soap dispenser has been installed at dishwashing area 3 compartment sink but did not have any soap in it. No paper towel available. Operator advised that he is still looking for a wall mounted roll holder or dispenser that will fit in the area to put the paper towel.
Corrective Action(s): Operator to fill soap in soap dispenser and put paper towel in a temporary holder at the 3 compartment sink and to find a permanent holder/dispenser for the paper towel within 2 days and email a picture to the undersigned.
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

Hand wash stations in food prep area and washrooms were fully equipped with soap, paper towel, hot and cold running water. See violation code 401 re: hand wash station at dishwashing area
All coolers 4C or less (walk in, 2 upright 2 door, prep cooler...etc)
Two chest freezers -18C and -21C
No hot holding available at time of inspection. Buffet is not provided at this time. All foods are cooked/reheated per order.
Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses.
Reviewed proper cooling procedures at time of inspection - no concerns. Ensure hot foods are cooled from 60C to 20C in 2 hrs or less (using ice bath, shallow prechilled containers...etc to facilitate cooling at room temperature) then transferred to the cooler unit to cool from 60C to 4C in 4 hrs or less.
General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection.
High temperature dish washer achieved 77C (with thermolabel).
All stored foods appeared protected (ie. stored off the ground, covered, appropriate shake out container obtained for customers to dispense their own fennel candies).