INSPECTION REPORT Health Protection KLAI-CJ8SU9

PREMISES NAME Dhaba Dosa Indian Grill		Tel: (604) 503-9690 Fax:
PREMISES ADDRESS 200 - 6019 196th St Surrey, BC V3S 7X4		INSPECTION DATE September 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sasikumar Srinivasan		NEXT INSPECTION DATE September 15, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dish machine was unable to reach 71C at the plate level during the inspection. Corrective Action(s): The dining area is to be closed at this time, facility can only offer take-out or delivery services until the high temperature dish machine is fixed and able to reach a minimum temperature of 71C at the plate level during the rinse cycle. Operator/ staff may use the dish machine to wash dishes and after which must set up a sanitize compartment in one of the 2-compartent sinks (either with an approved 100 ppm chlorine solution or 200 ppm QUAT sanitizer solution) and submerge all washed dishwares for at least 1 minute then allow to air dry. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dish machine was not able to reach 71C at the plate level during the rinse cycle. The highest temperature it can attain is 65.3C during the rinse cycle. Corrective Action(s): The dining area is to be closed at this time, facility can only offer take-out or delivery services until the high temperature dish machine is fixed and able to reach a minimum temperature of 71C at the plate level during the rinse cycle. Operator/ staff may use the dish machine to wash dishes and after which must set up a sanitize compartment in one of the 2-compartent sinks (either with an approved 100 ppm chlorine solution or 200 ppm QUAT sanitizer solution) and submerge all washed dishwares for at least 1 minute then allow to air dry. Violation Score: 15

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

Comments

Follow-up inspection conducted for inspection report# KLAI-CHZSW8 Did not observe food being stored in cardboard boxes at the time of inspection. All food were stored in food grade containers. Food in storage units were noted all stored protected and covered. Only food that was actively being used in the prep coolers were stored uncovered at the time of inspection. Sanitary condition of the fume hood and floor below the dishwashing area noted improved. Outstanding violations still requiring attention: Dried food soil still noted on the wall nearby the cookline and microwave units. Updated floor plan still not yet received - please email the updated floor plan to your area Health Inspector within the next 2 days. At this time, the dinning room area must remained closed and only take-out or delivery can be provided by the restaurant (see violation above). Note: Closed dining room area sign was posted at the time of inspection.