INSPECTION REPORT Health Protection JCHW-BFHQ7R

PREMISES NAME Udupi Palace Restaurant		Tel: (778) 564-7705 Fax:
PREMISES ADDRESS 9 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE August 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kumar Rengaraj		NEXT INSPECTION DATE September 04, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large container of cooked potatoes was at 12C, one large container of eggplant sauce was at 21C, and one insert of soup was at 10C. All items were made the previous night. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hour or less to prevent the growth of pathogens and or the formation of toxins. Items were discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Front handwash station does not drain properly. 2) Kitchen had fluorescent light fixtures which were not covered. Corrective Action(s): 1) Service handwash station and ensure it can drain properly. 2) Light fixtures must have shatter resistant covers. Light bulbs can either be removed or a cover needs to be installed over the light fixture. Violation Score: 3

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

Comments

-Prep cooler was at 4C (top and bottom). -Both upright coolers were at 4C. -Bar cooler was at 1C. -Freezer was at -18C. -Hot holding unit was turned on and foods were reheated to greater than 74C prior to placing in hot holding unit. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizing pail labelled and tested at 200ppm. -Foods stored off the floor. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator every 2 weeks. No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level valid until April 8, 2023 and May 6, 2024. -Please contact the inspector if you have any questions or concerns.