INSPECTION REPORT Health Protection JCHY-CKJS32

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 October 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rengarajan Venkatachalapathy		NEXT INSPECTION DATE November 01, 2022
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 = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following food products was observed to be stored in the stand-up cooler measured at 9.7C air ambient temperature that was made last night: -Tomato soup measured at 7.6C internal temperature. -Biryani measured at 9.6C internal temperature. -Rice flour soaked in water measured at 10C internal temperature. The following food products was observed to be stored in the stand-up cooler measured at 9.7C air ambient temperature that was defrosting or made within 2 hours: -3 containers of gravies, 2 container of paneer, 4 containers of chopped vegetables mash potato, 3 buckets dosa batter. Corrective Action(s): Discard the aformentioned food products that was made last night. Transfer the aformentioend food products that was defrosting or made within 2 hours in a cooling unit able to hold an air ambient temperature of 4C or lower. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray for the front servicing area measured at 0 ppm chlorine. Corrective Action(s): Prepare chlorine sanitizer spray for the front servicing area to measure between 100-200ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Observed several inserts of food in the stand-up coolers and prep cooler to be uncovered. Scoops without handles observed to be in direct contact with gravies and dosa. Single-use containers observed to be used as scoops for dry goods in storage bin. Corrective Action(s): All scoops must be outside the food containers and not in direct contact with food. Do not use single-use containers as scoops for dry goods. All scoops must have handles, non-porous, and easily cleanable. Corrected by: November 1, 2022. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of grease observed underneath the deep fyer and grill area. Exhaust hood vent observed to have built-up of grease. Corrective Action(s): Clean and sanitize the aformentioned area. Ensure deep thorough cleaning is done daily underneath hard to reach areas. Corrected by: November 1, 2022. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood observed to be used as shelving unit in the stand-up cooler next to the chest freezer. Corrective Action(s): All food contact surfaces must be constructed of easily cleanable and non-porous material. Seal exposed wood or remove from stand-up cooler. Corrected by: November 1, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand-up cooler next to the kitchen handwashing sink measured at 9.7C air ambient temperature. Stand-up freezer observed to have ice build-up. Corrective Action(s): Service the stand-up cooler to measure at 4C or lower. De-frost stand-up freezer. Remove built-up of ice from stand-up freezer. Corrected by: November 1, 2022. Violation Score: 9

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer bucket measured at 200ppm. Low-temperature dishwasher measured at 50ppm chlorine. 3-compartment sink available. Prep cooler, stand-up coolers at the front servicing area and beside the chest freezer measured at 4C. Stand-up freezer and chest freezer measured at -18C. Hot potentially hazardous foods hot-held on stove and measured at 68C. NOTE: Ensure invoice of frozen meat products are available upon inspector request for review.