INSPECTION REPORT Health Protection YTAN-BJ5UF9

PREMISES NAME Anjali's Dosa Garden		Tel: (604) 596-7211 Fax:
PREMISES ADDRESS 4 - 13560 77th Ave Surrey, BC V3W 6Y3		INSPECTION DATE November 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dhinakaran Marudhai		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in both spray bottles were too strong and bleached out the chlorine test strip. Corrective Action(s): Ensure to mix only 1/2 tsp - 1 tsp of bleach with 1 litre of water for proper concentrations. Solution in both bottles were diluted at time of inspection; 100 ppm detected. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors under and behind stoves require cleaning. Corrective Action(s): Ensure to clean under and behind cooking equipment once a week at a minimum. Correct by: Today Violation Score: 3

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

Comments

- Floors in kitchen have been re-tiled. Floors are now smooth and easily cleanable. - Drywall above microwave has been painted - good. - Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached above 71C (76.3C) at the dish surface during rinse cycle - All coolers were measured at 4C or colder. Accurate thermometers available. - All freezer temperatures were satisfactory - Proper thawing methods observed (thawing in cooler) - Chicken curry cooling on countertop measured at 55C - OK. Ensure to cool hot foods from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours in the cooler. - All food stored properly covered. Dry storage area satisfactory. - Ventilation canopy observed to be clean - No signs of pest activity noted at time of inspection. - Foodsafe certified staff onsite. **Ensure to keep all foodsafe level 1 certificates for staff on-site.