INSPECTION REPORT Health Protection JCHY-CFNSLZ

PREMISES NAME Kerala Kitchen		Tel: (778) 988-7190 Fax:
PREMISES ADDRESS 103 - 9386 120th St Surrey, BC V3W 4B9		INSPECTION DATE June 23, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sujith Raj Rajasekharan		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Paneer sauce, curry sauce, and beef observed to be in pan out at room temperature after it is cooked. Corrective Action(s): Ensure aforementioned food items are under simmer/flame to ensure food is at 60C or higher. All hot potentially hazardous foods must be hot held at 60C or higher. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No QUATs sanitizer bucket available for the kitchen area to sanitize food contact surfaces. Corrective Action(s): Prepare QUATs sanitizer bucket to measure at 200ppm to ensure proper sanitation of food contact surfaces. Educate staff that sanitizer must be available at all times during premises operation to ensure food contact surfaces are sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Buckets of sauces in the walk-in cooler observed to be uncovered. Corrective Action(s): Cover aforementioned items. All food must be covered with lid or food-grade platic wrap to prevent cross-contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust observed along the fan guard in the walk-in cooler. Corrective Action(s): Clean and sanitize the aforementioned items. Corrected by: Today. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks in the kitchen and bar area well equipped with hot and cold running water, liquid soap, and paper towels. QUATs sanitizer spray bottle for the front servicing area measured at 200ppm. 2-compartment sink available. Low-temperature dishwasher measured at 50ppm chlorine. Walk-in cooler, beverage cooler, prep cooler measured at 4C. Stand-up freezer and chest freezer measured at -18C. Hot-holding units measured at 60C or higher. Underneath major equipment in satisfactory condition. Exhaust hood vent observed to be in sanitary condition. Ensure thorough daily cleaning underneath all equipment is done. Buffet table not in use at the time of inspection.