INSPECTION REPORT Health Protection ZDER-BA2UHR

PREMISES NAME Chettinad Dosa Palace		Tel: (604) 544-1561 Fax:
PREMISES ADDRESS 5081 Canada Way Burnaby, BC V5E 3N1		INSPECTION DATE March 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajan		NEXT INSPECTION DATE 4 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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted: 1.behind hot water tank in main kitchen 2.behind sink in back prep area 3.some around dry storage bins in back Corrective Action(s): Ensure droppings are cleaned up and areas sanitized. Monitor pest activity and report to pest control. Pest control reports review with operator. Follow recommendations by tech. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Back tiles around cooking equipment - food splatter 2. Wall behind soup hot holding unit - food splatter 3. Hard to reach corners of kitchen - food debris accumulation Corrective Action(s): Ensure the above areas are cleaned regularly Correction date: 2 days Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Equipment not functioning or in use: 1. Bar ice machine 2. Bar undercounter cooler Corrective Action(s): If equipment is not functioning and or no longer in use then it should be removed to avoid clutter. Remove or repair units. Correction date: 1 month Violation Score: 1

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

Comments

Routine Temperatures satisfactory: - up right freezer was -14 C - Walk in freezer was -20 - Deep freezer was -21 C - Walk in cooler was 2 C - Hot holding was 61 C *Unit unplugged - do not unplug unit when food is being hot held. Unit must be left on to allow for active hot holding at 60 C or higher. - Up right 2 door cooler was 3 C - prep cooler was 3 C - bar cooler: not functional and not in use - Hand sinks and washrooms fully supplied with hot & cold water, liquid soap, paper towel - Dishwasher had a final rinse of 50 ppm chlorine - Sanitizer bottles noted with 200 ppm QUATS *Ensure all sanitizer bottles are labeled with its contents (Sanitizer or QUATS) - Food in coolers stored with covers and off the ground - Permit posted - Significant improvement with sanitation (exceptions noted above)