Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-AT7VVJ
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
November 17, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Rengarajan Venkatachalapathy		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
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 to report DSOG-ASPU9B:

- General sanitation has improved. The areas noted on the previous inspection report have been thoroughly cleaned. Continue to improve on general sanitation throughout the kitchen with regular cleaning schedule.
- Surface sanitizer available in white bucket with presoaked wiping cloths at 100 ppm. Ensure to change the sanitizer solution regularly to keep it fresh.
- Locks have been installed on doors of the upright cooler. The locks adequately seals the doors to keep the temperature at < or = 4C at all times.
- You must begin a temperature log for all coolers and freezers.
- All handwashing stations stocked with hot/cold running water, soap, and paper towels. No obstructions (ie. utensils, other equipment) in and around the designated handwashing sinks.
- Most food items are covered with plastic wraps or lids.
- Fraser Health Manual dishwashing poster was provided at the time of the inspection. Please ensure to follow the proper manual warewash procedure for oversized/large pots/pans that do not fit inside the high temperature dishwasher.
1) wash (with hot water 45C and detergent)
2) rinse (with hot water 45C)
3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C)
4) air dry