INSPECTION REPORT Health Protection VCHN-C53R2A

PREMISES NAME Saravanaa Bhavan		Tel: (647) 765-8709 Fax:
PREMISES ADDRESS 8701 120th St Delta, BC V4C 6R4		INSPECTION DATE July 19, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ganesh Selvaraj		NEXT INSPECTION DATE July 26, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - At the time of inspection quats concentration in labeled spray bottle 0ppm. Two quats container empty and waiting to be filled for use for the day. - At the time of inspection bar glass dishwasher 0ppm chlorine. Low temperature kitchen dishwasher also 0ppm chlorine. Corrective Action(s): - Ensure during operation a 200ppm quats sanitizer solution is available for use at all times. Store all wiping cloths in the 200ppm quats sanitizer solution when not in use. Follow manufacturer directions on dilution instructions for quats sanitizer. - Both dishwashers required priming of the sanitizer line. 50ppm chlorine detected after priming. Re-wash all dishes and utensils. Obtain reactionary test strips to test the chlorine concentration for the bar glass washer and kitchen dishwasher. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at the bar not provided with paper towels. Corrective Action(s): Ensure all designated hand sinks are provided with liquid soap and paper towels at all times. Mount a paper towel dispenser or place paper towels in a holder. In the interim, paper towels placed on counter. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops and other dispensing utensils observed stored directly in dry products. Some dry products and items in the walk in cooler stored in non food grade containers. Corrective Action(s): Store all scoops and other dispensing utensils outside of dry products and store in a sanitary manner at all times. Store all food in food grade containers and cover with tight fitting lids. Correct immediately. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door to premise left propped open. Corrective Action(s): Ensure back door to premise is closed to prevent entrance of pests. Correct immediately. If back door to be left open a secure screen door must be in place. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease accumulations observed on the exhaust canopy. Food debris accumulations observed inside the glass door door used to store naan dough. Corrective Action(s): Thoroughly clean and sanitize the exhaust canopy and the glass door cooler. Correct by July 26, 2021. Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Unlabeled spray bottle in the kitchen. Corrective Action(s): Ensure all chemicals, cleaning agents, etc. are labeled identifying contents. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. Reminder to monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse chlorine concentration. After correction, 200ppm quats available for use in labeled spray bottle and in containers. After correction, bar and kitchen dishwasher both reading 50ppm chlorine during the final rinse cycle. Walk in cooler at or below 4 degrees C. Walk in freezer at -20 degrees C. Small freezer at -30 degrees C. Glass door cooler at 3 degrees C. Preparation cooler inserts and lower drawer sections at or below 4 degrees C. Kitchen hot holding at or above 60 degrees C. Reminder to keep extra sauces in the walk in cooler. Reheat adequately on stove prior to placing into hot holding units. Note: buffet only in operation on weekends. Bar walk in cooler at 3 degrees C. Bar under the counter coolers at or below 4 degrees C.