INSPECTION REPORT Health Protection MDIL-BBTRQF

PREMISES NAME Moga Sweet & Curry House		Tel: (778) 361-1111 Fax:
PREMISES ADDRESS 31776 South Fraser Way Abbotsford, BC V2T 1T9		INSPECTION DATE May 3, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Vinod Takkar		NEXT INSPECTION DATE May 07, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty tandoor utensils found at the time of inspection Corrective Action(s): All food utensils must be cleaned and sanitized after each use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed employees washing food trays in the prep sink and skipping the sanitizing step Corrective Action(s): all food utensils must be washed, rinsed, sanitized and air dried. 3 compartment sink must be set up at all times when open for business. You will be required to install a dishwasher if improper dish washing continues in the future. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Lack of hand washing and employees washing hands with gloves on during the inspection. Corrective Action(s): All employees must wash hands adequately prior to food prep. Gloves must be removed prior to hand washing Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Scoop left in the bulk food bins. - foods are left uncovered in the walk in cooler and freezer - cooling wand stored on the floor of the walk in cooler - food products are double stacked in the prep cooler - cooking utensils stored in stagnant water Corrective Action(s): Do not leave scoops in bulk food bins. All foods must be covered prior to storage. Store the cooling wand in a sanitary manner on the shelf - do not double stack food product. - do not store cooking utensils in stagnant water Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - bulk food bins require cleaning - ceiling tiles require cleaning - dough mixer requires cleaning Corrective Action(s): - Clean the bulk food bins - Clean the ceiling tiles. - clean the dough mixer and cover after use and cleaning. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Food product stored in the back hallway and near the mop sink back area hand wash station missing wall mounted soap dispenser Corrective Action(s): Do not store any food ingredients / products in the hallway or the mop sink area. Store all food in the approved area of the kitchen. - install the wall mounted soap dispenser. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: - Employees wearing street clothes to prepare foods. - Employees preparing food with beard net Corrective Action(s): Purchase proper uniforms for the employees in the kitchen, Hair nets and beard nets must be worn to adequately to cover all hair to prevent potential food contamination. Violation Score: 3

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

Comments

Routine Inspection - hand wash stations stacked with liquid soap and paper towels - walk in cooler ambient air temperature below 4 degree Celsius - walk in freezer ambient air temperature below -18 degree Celsius - no hot holding at the time of inspection - 3 compartment sink set up at the time of inspection with 100 ppm Cl Note: Tools stored with food utensils. All tools must be stored in a designated area. Note: Recommended getting more kitchen staff Foodsafe level 1 training Reminder - Implement temperature logs and cleaning schedule