INSPECTION REPORT Health Protection CPAK-CUDT5E

PREMISES NAME Desi Dosa Madras (Coquitlam)		Tel: (604) 584-4772 Fax:
PREMISES ADDRESS 2098 - 1163 Pinetree Way Coquitlam, BC V3B 8A9		INSPECTION DATE August 4, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Praneal Prasad		NEXT INSPECTION DATE 2 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bottle had soap mixed with sanitizer. A fresh solution of 200ppm chlorine was prepared at this time. Corrective Action(s): Do not add soap to the sanitizer solution. Add 1/2 tsp of bleach per 1L of water as reiterated at this time. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwashing sink had miscellaneous items (i.e. a saran warp roll, rag) stored in the sink, and was blocked by garbage container. Front handwashing sink had a storage basket- hung on the partition preventing easy access to the sink. All items were removed/replaced at this time. Both sinks were adequately supplied. Corrective Action(s): Ensure to have all handwashing sinks available for use at all times. Do not place items in the sink or block the sink. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): It was apparent that the back handwashing sink was not in use before/at the beginning of the inspection- refer to CODE 401. When asked, chef had advised he washed his hands at the dishwashing sink, which was not equipped with soap. Chef was asked to wash his hands using soap and warm water at this time. Corrective Action(s): Ensure to have all staff wash hands properly using soap and warm water after each possible contamination and before preparing food in the morning. 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

Routine inspection conducted: - Coolers operating at/below required temperature of 4'C - General food storage practice satisfactory. - Dishwashing sink equipped properly for manual dishwashing. - Professional pest control company contracted. Traps in place. - Food stored in pest proof containers throughout. General sanitation of the facility satisfactory. Please contact the health inspector for any questions or concerns.