Mughal Garden
2350 Voght St Merritt BC V1K 1H2 · Restaurant - Food Service
11 inspections
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): NEW INFRACTION; At the time of inspection large-batch food was cooling unevenly in the walk-in cooler. To facilitate rapid cooling of hot foods, stir the food often during the cooling process, or place the food in smaller containers. Change procedure right away.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): NOTE: At the time inspection it could not be determined which staff members had a valid FoodSafe certification, or equivalent certification. Staff must check their certificates to determine if their certification has expired. At least one certified food handler must be present at each shift. the owner is also required to have a valid FoodSafe certificate (or equivalent.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NEW: The food and ambient temperatures of the walk-in cooler was 8° C (46° F) at the time of inspection. The food temperature must be 4° C (40° F) or colder. Adjust the cooler temperature so that the food temperatures are properly maintained. Correct right away.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • NEW: Purchase a digital probe thermometer to monitor the food temperatures in the coolers, and to monitor any hot holding temperatures. all required temperatures are on the food safety posters posted on the cooler door.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • All hand wash sinks must be supplied with paper towel at all times (e.g. bathroom, kitchen, front serving counter). Correct right away.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer test strips were observed to have expired. Ensure valid sanitizer test strips are available for each chemical sanitizer used at the premises.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Daily temperature logs must be maintained as per the food safety plan.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Daily sanitation logs must be maintained as per the sanitation plan.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Place protective covers over the fluorescent lights in the back kitchen area. Correct by February 21, 2020
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) Install 2 thermometers inside of the walk-in cooler (place one thermometer on each side of cooler) and monitor cooler temperatures daily; maintain at 4 C or colder. +++Correct by September 6, 2019+++
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) At the time of inspection the hand wash station in the kitchen was not supplied with liquid soap or paper towel. food handlers must have proper supplies at all times for proper hand washing while handling foods. +++Correct right away+++
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions