INSPECTION REPORT Health Protection DSOG-AP2TEQ

PREMISES NAME Anjali's Dosa Garden		Tel: (604) 596-7211 Fax:
PREMISES ADDRESS 4 - 13560 77th Ave Surrey, BC V3W 6Y3		INSPECTION DATE July 7, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Dhinakaran Marudhai		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 50

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple cold potentially hazardous food items were stored at 12C inside the upright cooler in the back kitchen. - eggs - dairy - cheese - meats - sauces Corrective Action(s): - The operator stored all cold food items inside the upright cooler in the dry storage room at 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): There was no surface sanitizer in the main kitchen. Corrective Action(s): The operator prepared surface sanitizer in bucket with presoaked wipes at 100 ppm chlorine solution. You must have surface sanitizer available at all times to clean and sanitizer food contact surfaces. This is a repeat violation. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) There was no soap or paper towel at the front handwashing sink (bar area). The staff was using this handwashing sink to fill water pitcher. 2) There was no designated handwashing sink in the main kitchen. The operator stated that they are using the two compartment sink to wash hands or the handwashing sink in the main bar. The two compartment sink was overfilled with kitchen ware and cutlery. The handwashing sink in the bar is too far for washing hands by staff in the main kitchen Corrective Action(s): 1) Provide soap, and paper towels at the handwashing station noted above. This sink is designated for handwashing only and must be made easily accessible by staff. Do not use this sink to fill water pitchers. Date to be corrected: Immediately. 2) . Install a new designated handwashing sink in the main kitchen. This sink must be designated for handwashing only. Date to be corrected: Three months. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: The staff in the main kitchen cannot wash hands thoroughly due to a lack of designated handwashing sink. The two compartment sink was overfilled with kitchen ware and the handwashing sink in the bar area was too far. Corrective Action(s): All staff must wash hands thoroughly with warm water, soap, and paper towels and frequently. Date to be corrected: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 6

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: The Fraser Health Operating Permit was not posted. Corrective Action(s): Post the Operating Permit in a conspicuous location. Date to be corrected: Immediately. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1) Multiple dry food items inside the bins were missing proper lids. 2) Scoops were stored directly in, the food items. 3) Multiple food items (ie. spices, cold food items inside the cooler). Corrective Action(s): 1) Provide pest proof lids for dry food bins. 2) Do not store scoops directly in the food items. 3) Cover all food items with proper lids or plastic wraps. Date to be corrected: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There was a build up of food debris, grease, and dirt on the floors and counter top in the main kitchen. Corrective Action(s): Clean the areas noted above. Date to be corrected: Today and ongoing. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Unfinished wooden board was installed above the high temperature dishwasher. Corrective Action(s): Replace this material with one that is of suitable design and material. All contact surfaces must be smooth, durable, and easily cleanable. This is a repeat violation. You must replace this wooden board by the specified date or a violation ticket will be issued, Date to be corrected: July 14th, 2017. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The upright cooler in the back of the kitchen was measured at 12C. Another upright cooler adjacent to this cooler was measured at Corrective Action(s): Fix the coolers noted above and ensure that the coolers maintain temperature < or = 4C at all times. Date to be corrected: July 11, 2017. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The upright cooler in the back kitchen was missing a working thermometer. Corrective Action(s): Provide a working thermometer inside the cooler noted above. Date to be corrected: Immediately. Violation Score: 1

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

Comments

- General sanitation needs improvement. - Handwashing station at the bar area stocked with cold/hot running water, soap, paper towels. - Soap and paper towels provided at the two compartment sink. - Upright cooler in the dry storage room < or = to 4C. - All freezers (upright, chest) < or = -18C - High temperature dishwasher reached 71C at the plate's level during rinse cycle. - Surface sanitizer available in bucket with presoaked wipes at 100 ppm chlorine solution. - Dry storage area is satisfactory. - No signs of pest activity. - FOODSAFE certified staff.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-AP2TEQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: All food items audited for trans fat meet the Public Health Impediments Regulation requirement.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment