INSPECTION REPORT Health Protection CHAS-B9MQJY

PREMISES NAME Saravanaa Bhavan		Tel: (647) 765-8709 Fax:
PREMISES ADDRESS 8701 120th St Delta, BC V4C 6R4		INSPECTION DATE February 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ganesh Selvaraj		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Coconut chutney and corinder chutney displayed at the buffet tables were not cold. Must be 4C or below to be safe. Corrective Action(s): Ensure there is adequate ice. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Splatters, old food residue noted on the walls and equipment surfaces. Time of the inspection is morning of the day after the weekly deep cleaning. Corrective Action(s): Ensure all surfaces are cleaned. Management should conduct cleaning audits. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # CHAS-B76UYD of Dec-05-2018 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Batters being stored at room temperature. Cooked vegetable mixtures, container of chutney being stored at room temperature at the waitress station and at the buffet line. Correction: Store all items in the fridge or immerse the container in ice. Small quantity of dosa batter can be stored at room temperature during rush period. Code 205 noted on Routine inspection # CHAS-B9BVSR of Feb-12-2019 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Chutney stored at room temperature at the waitress station. Correction: If storing at room temperature, obtain a timer. Set it for 2 hrs and discard if there are any left after the time period is over. Code 302 noted on Routine inspection # CHAS-B9BVSR of Feb-12-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The rice slurry and spice grinder machine is not cleaned properly. Correction: Disassemble the machine so that the food contact surfaces can be cleaned and sanitized after use.

Comments

Ensure surfaces behind the blades of the rice slurry and spice grinder machines are cleaned. Disassemble the blades unless manufactures' direction state otherwise. More ice needed in the buffet table to keep cold items 4C, 40F or below. Conduct temperature checks daily of cold and hot holding equipment ( walk-in, prep fridges, steam tables) and including the buffet. Staff washroom floor appears wet and dirty. Back door is kept closed today. Dosa fillings are kept on the steam table as required. Sanitizer buckets are on order.