INSPECTION REPORT Health Protection CHAS-B9BVSR

PREMISES NAME Saravanaa Bhavan		Tel: (647) 765-8709 Fax:
PREMISES ADDRESS 8701 120th St Delta, BC V4C 6R4		INSPECTION DATE February 12, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ganesh Selvaraj		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Chutney stored at room temperature at the waitress station. Corrective Action(s): If storing at room temperature, obtain a timer. Set it for 2 hrs and discard if there are any left after the time period is over. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Vegetable and cheese dosa fillings were left out at room temperature. Yellow potatoe mixture in the steam table is not kept evenly hot. Corrective Action(s): They must be kept hot at 60C or higher to be safe. Store hot on the steam table. Keep the lid on the insert. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The rice slurry and spice grinder machine is not cleaned properly. Corrective Action(s): Disassemble the machine so that the food contact surfaces can be cleaned and sanitized after use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door being left ajar twice during the inspection. Corrective Action(s): Keep back door close. Install a door bell if this is the employee entrance. Violation Score: 3

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

Comments

Floor of the staff washroom is wet and dirty. Keep washroom clean. Obtain sanitizer buckets for each prep area. Fill these with sanitizers. Practice clean as you go. Wipe down surfaces, remove splatter from wall after they are soiled. Splatters noted on walls and equipment surfaces in the bar. Ensure the area is cleaned properly. Surfaces inside the walkin are dirty. Management should conduct cleaning audit of kitchen and bar. Do not store ice scoop inside the ice machine. Store in a clean bucket inside the machine. When recording on the temperature log, write down the temperature. Check temperatures of all refrigeration units. Include hot holding units in the daily checks. Temperature of the refrigeration units are satisfactory. Handwashing stations are satisfactory. Dishwasher and glasswasher sanitizer levels are satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CHAS-B9BVSR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment