INSPECTION REPORT Health Protection JCHY-CE9R8G

PREMISES NAME Krishnas Dosa Grill		Tel: (604) 313-8865 Fax: (604) 957-1521
PREMISES ADDRESS 101 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE May 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rengarajan Venkatachalapathy		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottle for the front servicing area measured at 0ppm chlorine. Observed the spray bottle to be detergent. Corrective Action(s): Ensure and prepare that a sanitizer spray bottle (e.g.: chlorine-based) measured at 100-200ppm chlorine is avaailble for santiizing food contact surfaces at the front. 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

Follow-up Inspection conducted today for report#JCHY-CE2RKG. All violation have been corrected in report#JCHY-CE2RKG. -Low-temperature dishwasher measured at 50ppm chlorine final rinse. -Scoops handles (i.e.: ladles) observed to be not in direct contact with the food stored in the food containers. -No wiping cloths observed to be used to cover food to be reheated in the microwave. -Improvement noted underneath the deep fryer and grill area regarding food debris and grease build-up. -Observed that the exposed wood counter located in the front countertop area for juicing and food packaging have been removed. Ensure all food contact surfaces is of imporous and easily cleanable. -FOODSAFE Level 1 Operator on-site. Ensure that at least one staff with valid FOODSAFE Level 1 certificate is within the premises at all times. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Stand-up cooler and prep cooler measured at 4C. Chlorine sanitizer bucket in the kitchen area measured at 200ppm. NOTE: Ensure that no scoops are stored in direct contact with food. Follow premise's Sanitation Plan on daily clean up.