INSPECTION REPORT Health Protection MDIL-AXHV6D

PREMISES NAME Mr India Meats & Restaurant		Tel: (604) 870-4898 Fax:
PREMISES ADDRESS 17 - 31940 South Fraser Way Abbotsford, BC V2T 1V6		INSPECTION DATE April 4, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Anju Chawla		NEXT INSPECTION DATE April 11, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The dough roller requires cleaning. Corrective Action(s): Thoroughly clean the dough roller. Dough roller should be cleaned and sanitized after use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Some food products left uncovered in the walk in cooler and prep coolers Corrective Action(s): Ensure all food products are covered prior to storing in the cooler. Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk in cooler ceiling requires cleaning. Corrective Action(s): Clean the walk in cooler ceiling. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed a potential leak in the grease trap. Corrective Action(s): Repair the leak. Violation Score: 3

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

Comments

Routine Inspection - Hand wash stations stocked with liquid soap and paper towels - cooler ambient air temperature below 4 degree Celsius - freezer ambient air temperature below -18 degree Celsius - hot holding temperature above 60 degree - dishwasher final rinse has 50 ppm Cl - 100 ppm Cl solution in a bucket for wiping cloths - receipts available for meat, poultry and fish - change the Tandoor cloth every 2 hours Reminder All potentially hazardous foods such as butter chicken must be held above 60 degree Celsius or discarded after 2 hours. If holding the food at room temperature a tracking system must be in place, Reminder: All potentially hazardous foods must be cooled from cooking / hot holding temperature must be cooled to 20 degree Celsius within 2 hours and from 20 degree Celsius to 4 degree Celsius within 4 hours. Reminder: Foodsafe levels taken prior to July 29,2013 will expire on July 29,2018.