INSPECTION REPORT Health Protection TGIL-CM5TGF

PREMISES NAME Krishna's Dosa Palace		Tel: (604) 503-1209 Fax:
PREMISES ADDRESS 105 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE December 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Venkat Rajan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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): No corrections entered

Comments

Routine inspection conducted. Improvement noted in terms of general maintenance of the kitchen. Observations: - Temperature of front cooler was 4C - 2x chest freezers at front at -16C and -15C - Walk in cooler at 3C - Stainless steel 2 door cooler at 3C - Prep cooler at 4C - No hot holding at the time of inspection. - Food storage practices were found satisfactory. - All food products were stored at least 6" off the floor. Good - 2 compartment dishwashing sink, vents, small ice machine and equipment were maintained in good sanitary condition. - 50ppm chlorine residual recorded during rinse cycle of low temp mechanical dishwasher. - Handwash sink present at the front service area and back kitchen. Adequate supply of hot and cold running water, liquid soap and single use paper towels present. - Mechanical traps were present throughout the facility. - Pest Control Company conducts routine checks and the reports were verified during inspection. No issues. - Back door was properly closed. - Permit posted at the front. - Staff onsite has valid FOODSAFE Level 1 certificate (Exp Dec 2025) Recommendations: - Maintain temperature and sanitation logs.Template for record keeping will be emailed by the district EHO. - Use shallow pans instead of large pots for cooling large amount of hot potentially hazardous food. Keep up the good work!