INSPECTION REPORT Health Protection TGIL-CFESDU

PREMISES NAME Krishna's Dosa Palace		Tel: (604) 503-1209 Fax:
PREMISES ADDRESS 105 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE June 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Venkat Rajan		NEXT INSPECTION DATE 5 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION* Small 2 compartment handwash sink was used as a food prep surface with cutting board placed on top of it. Operator moved the cutting board to the other side of kitchen. Corrective Action(s): As this is the only hand wash sink available in the kitchen, ensure that it is accessible to staff at all times during facility operation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Near the front service area, bags of onion and other produce were stored directly on the floor. This could result in potential food contamination. Corrective Action(s): Store all food products at least 6inches off the floor in a sanitary manner. TO BE CORRECTED BY - Immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: At the time of inspection, back door was partially open. This could allow rodents to enter the facility. Corrective Action(s): Ensure that the back door is always kept closed. Screen door can be installed to allow air circulation during Summer. TO BE CORRECTED BY - June 25, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the facility. Temperature: - Temperature of coolers maintained at 4C or lower. - Temperature of freezer noted at -18C or lower. - Temperature of sambar gravy stored in stand up cooler was recorded at 16C. Operator stated that lemon juice and tamarind is added to the gravy to make it acidic. pH recorded at the time of inspection was between 4 to 4.5. Also, as per the operator, gravy is prepared and served on daily basis. - No hot holding was conducted at the time of inspection. Storage: - All food products were stored either in original packaging or properly covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations (2 compartment in kitchen and single sink in front service area) were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pail available and the concentration of bleach noted at 200ppm. Ensure that sanitizer is available at all times during facility operation. - Low temp mechanical dishwasher used for warewashing and 100ppm bleach residual measured during rinse cycle. - Dining area was maintained in good sanitary condition. - Vents are scheduled for service in October, 2022. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate. Please contact your district EHO if you have any questions or concerns.