INSPECTION REPORT Health Protection 248209

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 August 19, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rengarajan Venkatachalapathy		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not cooled in an acceptable manner. Observation: A large pot of lentil soup was kept inside the cooler. Correction: Operator was asked to move the contents of the pot into smaller portions for rapid cooling. Ensure large quantities of food are moved to smaller containers to allow for adequate cooling. Food must cool from 60C to 20C in 2 hours and 20C to 4C in 4 hours. Rationale: Large pots of food cannot cool food down fast enough to be within the cooling curve. Food kept in the danger zone (between 4C to 60C) can harbour pathogens and accumulate toxins that can cause foodborne illness. Corrective Action(s): Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): cold potentially hazardous food stored/displayed above 4C. Observation: A large pot of lentil soup was at 15C inside the cooler. Operator informed that the soup was cooked about 4 hours ago. Correction: Move the soup into smaller containers to rapidly cool the food to 4C in the next 2 hours. Operator transferred the soup into smaller containers. Rationale: Potentially hazardous foods kept at temperatures between 4C - 60C can harbour pathogens and accumulate toxins that can cause food borne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observation: Metal bowl used as scoop for gulab jamun left inside the tub in the cooler. Correction: Remove the scoop/bowl from the syrup. Do not store scoops inside food containers. Operator corrected the violation. Rationale: Scoops or utensils used as scoops are potentially contaminated surfaces (handles) that can cross-contaminate food and cause a foodbourne illness if the handles directly contact the food. Corrective Action(s):

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

Comments

Comments Temperatures single-door freezer: -19C Chest freezer: -21C double door cooler #1: 3C Double door cooler #2: 4C Preparation cooler: top: 4C bottom: 3C Sanitation All handwashing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Sanitizer bucket had 100ppm chlorine residual. Low-temp dishwasher had 50ppm chlorine residual at the dish surface after the final rinse cycle. Ventilation hood satisfactory NOTE: it is recommended that the hoods be cleaned more frequently NOTE: the facility should consider a deep clean (behind cook-line) to prevent future pest issues Storage Food is stored at least 6" off the ground Most items are covered inside the cooler Storage practices satisfactory Pest Control No signs of recent pest activity noted Facility is monitored by a professional pest control company. Administration Operator is FoodSafe level 1 certified valid until Feb 20, 2023. Permit is posted. COVID safety precautions in place. Plan is posted sanitizers available. Tables blocked off to maintain 2m distance. Masks in use.