INSPECTION REPORT Health Protection PKUR-CSSTNS

PREMISES NAME Ocean Avenue Chettinad Dosa King Restaurant Ltd.		Tel: (604) 590-5455 Fax:
PREMISES ADDRESS 8239 120th St Delta, BC V4C 6R1		INSPECTION DATE June 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nagarajan Manivelar		NEXT INSPECTION DATE June 28, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spray bottle was too weak. Corrective Action(s): New solution was made. Use as per manufacturer's instructions and label all bottles. Ensure manufacturer's labels/recommendations are available for all chemicals used. Wiping cloths to be stored in a solution or use single-use towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site do not have FOODSAFE Level 1. Corrective Action(s): Obtain FOODSAFE Level 1 training or equivalent by September 14, 2023. Violation Score: 1

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

Comments

Routine Inspection All coolers at or below 4 C. 2 door freezer at -18 C or below. Hot holding > 60 C. Temperature logs not maintained. Please ensure temperatures are checked daily and recorded. High temperature dishwasher registered at >71 C on plate surface during final rinse. Discussed cooking temperatures with operator and verifying with a probe thermometer. Cook and reheat foods to 74 C. Discussed cooling methods and no concerns noted. Facility kept in a clean and organized condition. Reminder: When storing foods, ensure all raw poultry, meats, and eggs are stored at the bottom shelf. Ensure all foods are covered with a food grade lid/wrap.