INSPECTION REPORT Health Protection PKUR-CD8MPS

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 April 4, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nagarajan Manivelar		NEXT INSPECTION DATE April 26, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked sambar on the stovetop was at 40 C. Staff stated they re-heat upon order. Corrective Action(s): All hot potentially hazardous foods must be kept at 60 C or above. Keep heat on so that the food remains at 60 C or above or use hot-holding equipment to keep food hot. Food was re-heated to 74 C and kept above 60 C during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scoop stored in ice-machine. 2. Raw fish stored above cooked foods. 3. Containers of food without lids stored directly on the floor in the walk-in cooler. Corrective Action(s): 1. Do not store ice scoop in ice-machine. Corrected. 2. Raw fish was moved to the bottom shelf. Raw animal products should always be stored at the most bottom shelf to protect other food from contamination (as raw meat juices can drip onto food that may not be further cooked). 3. Do not store food directly on the floor. Can use milk crates to lift food 6 inches off the floor. Once food is cooled, place a cover on the containers. Organize walk-in cooler. Correct by April 11, 2022. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Prep/sandwich cooler very dirty with old spills. Walk-in cooler not kept in a clean condition. 2. Dish pit has water build up behind equipment that is not being mopped up in a timely manner. 3. Storage of organic waste in dish pit causing offensive odours. Corrective Action(s): 1. Clean all coolers so that they are visibly clean. Clean-up old spills quickly to prevent them from drying up. 2. Mop up water in and around dish pit frequently to prevent mouldy conditions. 3. Remove organic waste from premises in a timely manner. Place waste in odour proof containers. Increase frequency of cleaning. Surfaces should be visibly clean and not have build up of old food debris. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Sandwich cooler #1 - rubber gaskets around cooler are falling apart and need to be replaced. Corrective Action(s): Replace gaskets by April 25, 2022. Violation Score: 3

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

Comments

Routine Inspection -Handwashing sinks equipped with hot and cold running water, liquid soap and single use towels. ***Install paper towel dispenser on wall or use table-top dispenser for hand sink located near service area.*** Two sandwich/prep coolers with inserts - registered at 4 C or below. -Walk-in cooler at 3 C. -Two-door freezer at -17 C. -Back side two-door freezer at - 16 C. **Temperature logs not maintained. Temperatures should be checked daily and recorded. -High temperature dishwasher registered at 77 C on plate surface. -Quats sanitizer available in spray bottle and registered around 400 ppm. Manufacturer's recommendations state to use only at 200 ppm. A new solution with 200 ppm quats was made. -No obvious signs of pests.