INSPECTION REPORT Health Protection JCHW-BJSRPB

PREMISES NAME Udupi Palace Restaurant		Tel: (778) 564-7705 Fax:
PREMISES ADDRESS 9 - 13767 72nd Ave Surrey, BC V3W 9Z1		INSPECTION DATE December 12, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kumar Rengaraj		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked potatoes made the previous night were at 6C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. To rapid cool hot foods, place food items into shallow trays. Potatoes were placed into shallow trays at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Knives were found to have dried food debris on the handle and blade. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential cross contamination. Knives were soaked for washing and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Back kitchen upright cooler was at 4C. -Back kitchen under counter cooler was at 2C. -Chest freezer was at -18C. -Hot holding was greater than 60C. Foods are reheated to greater than 74C prior to hot holding. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap and single use paper towels. -Bleach sanitizer pail labelled and tested at 100ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator on a monthly basis. Pest control report for Dec 2019 did not indicate any pest issues. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until May 6, 2024. -Please contact the inspector if you have any questions or concerns.