INSPECTION REPORT Health Protection YTAN-ATZUQU

PREMISES NAME Anjali's Dosa Garden		Tel: (604) 596-7211 Fax:
PREMISES ADDRESS 4 - 13560 77th Ave Surrey, BC V3W 6Y3		INSPECTION DATE December 13, 2017	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 = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Potatoes were cooling out at room temperature for 2.5 hours. Temperature of potatoes was below 60C. Corrective Action(s): Hot food must cool from 60C to 20C within 2 hours, then from 20C to 4C within 4 hours (in the cooler). Staff placed potatoes in cooler at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was too strong, bleaching out the test strip. Corrective Action(s): Ensure to mix only 1 tsp of bleach to 1 litre of water for proper concentrations. Staff diluted bleach solution at time of inspection, 200 ppm detected. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor cleaning required of walls and floors in hard to reach areas (in corners, behind and underneath equipment). Corrective Action(s): Clean above noted areas, and do so on a regular basis to prevent accumulation of food debris. Correct by: 1 week Violation Score: 3

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

Comments

- Hand sinks were supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available at 200 ppm after being diluted - High-temperature dishwasher reached above 71C at plate surface level during rinse cycle - All prep coolers and inserts were at or below 4C - All upright coolers were below 4C - Freezer temperatures satisfactory. **Ensure to defrost the domestic upright freezer in kitchen - Dry storage area was maintained in sanitary conditions, organized - All food now stored covered and protected from contamination - good - All scoops for dry ingredients were no longer being stored directly in dry ingredients - good. - Temperature records well maintained and up to date - No signs of pest activity noted at time of inspection Note: Ensure to cool food in small containers/shallow pans for fast cooling, or stir with ice wand. Food must cool from 60C to 20C within 2 hours and from 20C to 4C within 4 hours.