INSPECTION REPORT Health Protection YTAN-CDERBA

PREMISES NAME Krishna's Curry & Crepes House		Tel: (604) 385-6033 Fax:
PREMISES ADDRESS 101 - 15222 32nd Ave Surrey, BC V3V 2J2		INSPECTION DATE April 12, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rengarajan Venkatachalapathy		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 7

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Knives were stored in the gap between the prep cooler/prep table. 2) Food-contact surface sanitizer was not readily available for use. Bleach available onsite, but sanitizing solution had not been prepared. Corrective Action(s): 1) Discontinue this practice. The space between equipment is not frequently cleaned and sanitized and can contaminate knives. Store all clean knives on knife racks. Corrected at time of inspection. 2) Food-contact surface sanitizer solution must be available for use at all times. For a 1L spray bottle, mix 1/2 tsp of bleach per litre of water for a concentration of 100 ppm. Ensure to label the spray bottle appropriately. Bleach available onsite for preparing sanitizing solution. Violation Score: 5

Non-Critical Hazards: Total Number: 2

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Prep coolers missing thermometers. Corrective Action(s): Ensure each cooling unit is equipped with its own separate thermometer. Correct by: Today Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff onsite have not completed FoodSafe Level 1 (or equivalent). Corrective Action(s): In the operator's absence, at least one employee onsite must be FoodSafe-certified at all times. Manager stated he, as well as the chef, will be registering for and completing FoodSafe Level 1. Correct by: 1 month Violation Score: 1

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

Comments

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 72C at the dish surface during final rinse. Good - a minimum final rinse temperature of 71C at the dish surface is required. - Bleach available onsite for sanitizing food-contact surfaces. Ensure mixed solution is always available for sanitizing surfaces throughout the day. Mix 1/2 tsp of bleach per litre of water for proper concentrations (see violation code 301 above). - All coolers (two-door upright cooler and prep coolers) were maintaining temperatures of 4C or colder. - Two-door upright freezer measured at -18C - Hot-held rice measured at above 60C - Food storage practices satisfactory. All food stored off the floor and properly covered. Good separation of raw and ready-to-eat food items. - Dry storage area satisfactory. All dry ingredients stored in pest-proof containers with lids. - General sanitation satisfactory. - Ice machine has been scheduled to be cleaned and sanitized soon. - Pest control is in place. No signs of pest activity noted. Note: Opened tin cans of food (corn, mushrooms, etc.) were on the counter being prepared. Ensure any leftover ingredients are transferred to food-grade containers for storage (do not store food in opened tin cans).