INSPECTION REPORT Health Protection KLAI-CU3VEH

PREMISES NAME Dhaba Dosa Indian Grill		Tel: (604) 503-9690 Fax:
PREMISES ADDRESS 200 - 6019 196th St Surrey, BC V3S 7X4		INSPECTION DATE July 25, 2023	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Sasikumar Srinivasan		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD 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)

Code 302 noted on Routine inspection # KLAI-CPQQQM of Mar-08-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 5 soiled knives (noted with grease and food debris) noted on the magnetic knife holder. 2. The highest tempeature that the high temperature dish machine was able to attain was at 67.8C at the plate level during the rinse cycle. Correction: 1. **Issue corrected at the time of inspection** Operator cleaned and sanitized the soiled knives and clean and sanitize the magnetic knife holder. Magnetic knife holder should only hold cleaned and sanitized knives so they can be readily available when required. Food handlers must not place any dirty knives on the holder until they are clean to avoid contaminating the holder which may contaminate other cleaned knives. 2. This restaurant usually saves all their utensils and dishwares for washing in the afternoon when their cleaning team comes in. For now, do not use the dish machine and do not wash any dishes until the area Health Inspector comes back later today for a follow-up inspection. As per operator, he has scheduled a meeting with a chemical supplier that will be replacing their dishmachine today (meeting was scheduled before operator knew dish machine was not working). Date to be corrected by: Immediately Code 302 noted on Follow-Up inspection # KLAI-CPQVWU of Mar-08-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Operator was unable to fix the high temperature dish machine. The highest temperature it can attain is 65.1C at the plate level during the rinse cycle. Correction: At this time, the dining are must remain close (operator has voluntarily chosen to close it's dining area before the follow-up inspection was conducted) and is only allow to serve for delivery or take-out only. All utensils and existing uncleaned dishwares must be washed, rinsed and sanitized manually in the 2-compartment sink. Notify the area Health Inspector when the dish machine is fixed (see violation #308). Date to be corrected by: March 10, 2023

Comments

Follow-up inspection conducted for report# KLAI-CTVQ7M - Upright cooler in the back storage area noted at 3.0C. All cold potentially hazardous food in this unit was noted at 4.0C or below. Upon entry of restaurant for follow-up inspection, facility was closed for today. All equipment from restaurant were moved and the kitchen was being retiled. As per operator, they are replacing some broken tiles but no changes is made to the layout. Reminded operator to clean and sanitize prior to reopening the restaurant.