Fraser Health Authority



INSPECTION REPORT
Health Protection
252375
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 3, 2021		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Rengarajan Venkatachalapathy		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 = 0
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Observation: Knife stored between cooking/prep units in kitchen.
Rationale: Areas between cooking units can accumulate food debris and potentially contaminate food contact surfaces/equipment.
Corrective action: Remove knife from between cooking units and clean and sanitize the knife. Ensure all food contact equipment is stored in a manner which reduces risk of contamination.
Corrective Action(s):

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observation:
1) Multiple food items found uncovered in prep cooler.
Rationale: Food which is left uncovered is at risk of contamination.
Corrective action: Ensure all foods are covered with food grade materials to reduce risk of contamination.
2) Scoops/bowls used as scoops placed directly inside food in prep cooler (top).
Rationale: Scoops/bowls are potentially contaminated surfaces (handles) that can cross-contaminate food and cause foodborne illness.
Corrective action: Remove all bowls used as scoops and ensure all scoop handles are not directly in contact with food to reduce risk of cross-contamination.
Corrective Action(s):
Violation Score:

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Observation: Chicken observed thawing in shallow container at room temperature. Operator mentioned it has been out of the freezer for one hour.
Health rationale: Improper thawing techniques can lead to time-temperature abuse which can lead to exponential microbial growth and/or toxin production.
Corrective action: Use proper thawing techniques to reduce risk of microbial growth and toxin production such methods include:
1) Thaw meat overnight in cooler.
2) Thaw under cool running water.
3) In a microwave or
4) As part of cooking process.
Corrective Action(s):
Violation Score:

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

Observed during inspection:
1) Temperatures:
-Stand up cooler #1 (2-door) at 4C.
-Stand up cooler #2 (2-door) at 4C.
-Domestic freezer at -18C.
-Chest freezer at -18C.
-Prep cooler at 4C (top and bottom).

2) Sanitation:
-Bleach sanitizer at 200ppm chlorine concentration. Ensure 1/2 - 1 tsp of bleach is mixed per 1 L of water.
-All handwashing sinks are adequately supplied with soap, paper towel, hot and cold running water.
-Ventilation hood satisfactory. Recommend cleaning vent hoods between regular maintenance cleaning.
-No signs of pests during time of inspection.
-Staff washrooms adequately supplied with hot and cold running water, soap and paper towel.
-Chemical dishwash at 50ppm chlorine concentration.
-All food is stored at least 6 inches off the ground.

3) Administration:
-Foodsafe Level 1 trained employee on premises during inspection.
-Operating permit visible and Health Permit Decal reviewed and expires Mar. 2022.

COVID-19
-Signage posted at front entrance.
-COVID-19 safety plan in place.
-Hand sanitizer available at front.
-Plexi-glass barrier in place at front.
-Employees observed wearing masks.