INSPECTION REPORT Health Protection ABRR-AZ9TZK

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 30, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Rengarajan Venkatachalapathy		NEXT INSPECTION DATE June 05, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken curry and daal prepared one and half hour ago are measured at 45C. Corrective Action(s): - Cool curries and other foods in a way the temperature goes from 60C to 20C within two hours and from20C to 4C within 4 hours in the cooler. Ensure that you take following steps: - MAke smaller portions of large foods - Stir occasionally - Use ice wand and leave it in large pot of curry - Leave large pots in ice bath to help cooling procedure Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available onsite at the time of inspection. The bucket for sanitizer solution had build up of grime which shows sanitizer was not prepared for several days Corrective Action(s): - Fresh prepared solution is measured at 100ppm chlorine residual. Prepare fresh solution before you start for the day. This is a repeat violation, future non-compliance will lead to stricter enforcement actions Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at the front was lacking paper towel at the time of inspection Corrective Action(s): Replace paper towel as soon you run out of it. Handsinks must be available for handwashing at all times Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee was observed not washing hands in between removing dirty dishes from table and bringing food. Corrective Action(s): - Wash your hands inbetween service, when you remove dirty dishes and when you bring food to be served - Educated the operator about the importance of washing hands Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: - Several food items are left uncovered in prep cooler and upright cooler Corrective Action(s): - Keep all food items covered with well fitting lids or plastic wrap Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: BAck door was left propped open at the time of inspection Corrective Action(s): - Keep the back door closed at all times. If you wish to open the door, install a screen door Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Paint brush is being used to oil food items Corrective Action(s): Get a brush that is made out of food grade material Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light cover is missing in the kitchen Corrective Action(s): Replace shatterproof light cover Violation Score: 1

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

Comments

- Handsink in the kitchen is adequately stocked - All coolers are less than 4C - Chest freezer and upright freezer is functional, measured at -14 to -16C - High temperature dishwasher measured at 74C during final rinse at the dish surface - Foodsafe is verified - No evidence of pest activity at the time of inspection