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 TAKENFOOD 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)