Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-B4XSBJ
PREMISES NAME
Manis Restaurant
Tel: (604) 497-1778
Fax:
PREMISES ADDRESS
116 - 10768 Whalley Blvd
Surrey, BC V3T 0G1
INSPECTION DATE
September 25, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Wendy Lee
NEXT INSPECTION DATE
6 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 = 7
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Missing daily temperature logs.
Corrective Action(s): Immediately begin daily temperature logs for ALL coolers, freezers, and hot holding units. This will be verified during the next routine inspection.
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Small amounts of mouse droppings observed inside the separate dry storage room.
Corrective Action(s): Clean the droppings and adequately disinfect the surfaces with bleach solution.
Correct by: Immediately.
Violation Score: 3

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: The operator is lacking effective pest control management system.
Corrective Action(s): The operator is to develop an updated pest control management system including install more traps (ie TinCat live traps) and monitoring procedures. This will be verified during the next routine inspection.
Correct by: One week.
Violation Score: 3

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

- General sanitation is satisfactory.
- All handwashing stations (front, back) supplied with hot/cold running water, soap, and paper towels.
- High temperature dishwasher achieved 72.9C at the plate's level during the final rinse cycle.
- Two compartment sink (kitchen) available for manual dishwashing.
- Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning.
- FOODSAFE certified staff on duty. Verified at the time of the inspection.

Temperature Control:
- All coolers (two upright, two prep, beverage display): < or = 4C
- All freezers (one upright, one undercounter): < or = -18C
- Hotholding units (rice cookers) > 60C.
- Thermometers available in coolers and freezers.