INSPECTION REPORT Health Protection RLAM-BH2TTV

PREMISES NAME Manjal South Indian Kitchen		Tel: (604) 515-4230 Fax:
PREMISES ADDRESS 7613 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE October 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Manigandan Govindaraj		NEXT INSPECTION DATE 2 Months
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sauces are cooled on site, but no records were available for review. Cooling records must be maintained and be available for inspection. Temperature of sauces measured at 30-50C with ice wands and ice containers in them. Some sauces started the cooling procedure 1 hour ago according to operator and other 15-30 minutes ago. Corrective Action(s): Record cooling procedures on a log sheet. Temperatures must be 60C to 20C in 2 hours and 20C to 4C in 4 hours. Sauces must be portioned into multiple shallow pans with ice wands sitting in them to facilitate cooling. Date to be corrected: today Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 2 wiping cloths by front kitchen handsink were stored on the table. Wiping cloths must be stored in sanitizer solution to prevent the growth of bacteria on the cloths, and therefore, the spread when using the cloths. Corrective Action(s): Store wiping cloths in sanitizer solution to prevent the spread of bacteria. Date to be corrected: today Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Metal bowl with no handles is used to scoop dosa batter onto the grill. This is not acceptable as hand contamination will occur when grabbing the bowl. 2) Open metal milk can stored under prep cooler infront of cook line 3) Some containers of food not covered in cooler Corrective Action(s): 1) Obtain a ladle with a handle to scoop the dosa batter 2) Transfer all contents of open metal cans into food grade containers. 3) Ensure all foods are covered when not in use. Date to be corrected: today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Stone grinder is in use. This item is not approved to be used in a kitchen as the stone grinder is not smooth, easily cleanable, and has a grainy chip feel to the stone. There are some indents in the circular roller. The container portion cannot be removed from the machine. This item cannot be effectively cleaned and sanitized. This equipment should be removed from premise as it is not approved for use in restaurants. Corrective Action(s): Do not use the stone grinder. Photos taken. Date to be corrected: today Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Front handwash sink contains hot water, liquid soap, and paper towel. However, the water pressure and temperature drops significantly when the dishwasher is running. This will limit the proper handwashing procedures. 2) Black pipe behind grinder is leaking water. This is not acceptable and will lead to unsanitary conditions in the kitchen. The closest floor drain is on the otherside of the kitchen, so a potential worksafe issue is present if the bucket overfills or spills. Corrective Action(s): 1) Fix the plumbing to ensure hot water is available at all handwash sinks at all times. 2) Fix the black pipe to ensure no leaks are present. Bucket container is not acceptable to hold leaks. Date to be corrected: today Violation Score: 3

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

Comments

-Routine Inspection -Handwashing sinks contain hot water, liquid soap, and paper towel -Dishwasher measured 100ppm chlorine -Hot holding unit measures 60C -Coolers measure 4C or less: walk in cooler, 4 prep coolers in the kitchen -Front service cooler is for pop only -Chest freezer beside ice machine measured -18C -Stand up freezer beside walk in cooler measured -15.1C -Ice machine is in a clean and sanitary condition and scoops are stored outside the machine. This rule goes for all foods as well: do not have handles of scoop touching the food. -Dry storage area satisfactory -Foods kept off the floor -No signs of pest during inspection -Dosa batter is kept on ice. Ensure it is not in danger zone(4C-60C) for more than 2 hours -Prep cooler lids are kept closed when not in use -Note: Wall is smooth on the right side of the dishwasher as noted on last report -Note: Ceiling in back storage area where the raw wood was noted on last report has been sealed