INSPECTION REPORT Health Protection MBEK-CVZV7K

PREMISES NAME Nila Dosa and Curry Restaurant		Tel: (604) 498-2112 Fax:
PREMISES ADDRESS 15280 Fraser Hwy Surrey, BC V3R 3P4		INSPECTION DATE September 25, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Saju Samuel		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 = 32

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two large trays of cooked potatoes observed cooling at ambient temperature (over two hours). Internal temperature: 22 degrees C. Corrective Action(s): Discarded. Ensure hot potentially hazardous food is cooled from 60 degrees C to 20 degrees C within two hours or less, then from 20 degrees C to 4 degrees C within four hours or less in order to limit microbial growth (including the growth of potential pathogens and their toxins). Methods to facilitate proper cooling discussed. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Stored knives observed with food debris. Corrective Action(s): Stored knives and container placed into dishwashing area to be washed and sanitized. Ensure equipment and utensils are stored in sanitary condition to limit potential contamination of food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at time of inspection. Corrective Action(s): Bleach water sanitizer was prepared and was tested at 200 ppm chlorine bleach. Ensure a food contact surface sanitizer (for example, 100 to 200 ppm chlorine bleach water) is available at all times during operations and is maintained at safe and effective concentrations. Ensure surfaces such as cutting boards are sanitized throughout the day, as often as necessary to limit contamination of food. Surfaces sanitized during inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Right faucet handle at kitchen hand sink not functional. Corrective Action(s): Handle functional after being tightened with tool during inspection. Ensure hot and cold running water are always available at hand sinks (in addition to liquid soap and paper towels--available) in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Large quantity of small flies observed on the premises, concentrated in the dishwashing area. Large quantity of rodent (mouse) droppings observed in lower dry storage cabinets of kitchen. Note: Droppings appear to be restricted to this area. Corrective Action(s): Droppings cleaned at time of inspection. Bleach applied to affected areas. Two containers of flour that were left open were discarded. The following action is required: Retain the services of a pest control technician and provide a copy of the service report to the Environmental Health Officer. Identify potential pest entry point(s) and have areas properly sealed to exclude pest entry. Date to be corrected by: September 29, 2023. Now and going forward, ensure all food is properly covered (lids tightly fitted onto pest proof containers). Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer spray bottle unlabeled. Bleach jug stored above onions in storage cabinet (note: no leakage observed). Corrective Action(s): Bleach water sanitizer spray bottle labeled during inspection. Bleach jug relocated in separate area away from food. Ensure all chemicals are labeled to identify their contents in order to prevent potential accidental contamination. Violation Score: 3

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezer at -18 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more. Thermometers available for cooler units. Probe thermometer available for internal food temperature checks. Three compartment sink supplied with hot and cold running water, sink plugs. Low temperature dishwasher measured 48 degrees C and 100 ppm chlorine in the rinse residual at the utensil surface (minimum required: 50 ppm chlorine). Washroom hand sinks supplied with hot and cold running water, liquid soap, and paper towels. FOODSAFE trained staff on site.