INSPECTION REPORT Health Protection 246800

PREMISES NAME Krishna's Dosa Palace		Tel: (604) 503-1209 Fax:
PREMISES ADDRESS 105 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE August 21, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Venkat Rajan		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Lassi blender in front area has food residue built-up. Corrective action: Staff washed and sanitized the blender during inspection. Ensure blenders are properly washed and sanitized after each use to prevent microbiological growth and/or toxin production and potential food contamination. 2) Clean cutting board stored on floor by handwashing sink. Corrective action: Operator washed and sanitized cutting board at time of inspection. Store cutting board in sanitary condition at least 6 inches off the floor to prevent potential food contamination. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in front service area is above 200ppm bleach. Corrective action: Wipe all food-contact surfaces in front area with plain water to rinse off excess bleach. Staff freshly prepared bleach sanitizer solution of 100ppm. Always prepare bleach solution with 100-200 ppm concentration to adequately sanitize food-contact surfaces. Bleach solution with concentration above 200ppm is not food-grade and can chemically contaminate food. Use available test strips to check bleach concentration. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Single-use container used as scoop in dry bin and is stored inside the bin. Corrective action: Discard single-use container and obtain a food-grade scoop and store it in a manner separately in sanitary condition. Single-use container cannot be adequately washed and sanitized and therefore must be discarded after each use. Storing scoops separately in sanitary condition is required to prevent food contamination. Corrective Action(s): Violation Score: 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Block of lamb thawing in sink has surface temperature of 7C. It was there for 30 minutes. Corrective action: Staff moved the lamb to refrigerator at time of inspection. Do not thaw meat at room temperature. Meat can be thawed under cold running water or in refrigerator condition. Proper thawing procedures discussed with staff during inspection. This is necessary to prevent microbial growth and/or toxin production in food. Corrective Action(s): Violation Score:

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

Comments

General Comments -Handwashing sink in kitchen and washroom supplied with hot/cold running water, liquid soap and paper towel. -Low temperature dishwasher measured 100ppm chlorine at dish level after final rinse. -Coolers measured at below 4C. -Freezer measured at above -18C -Chlorine test strips available -Ice machine is clean and scoop is stored in sanitary condition -General food storage pratices is good -General sanitation is satisfactory -No sign of pest activity noticed at time of inspection. Professional pest control services facility monthly; inspection reports available and indicate no pest activity. -Staff has FOODSAFE certification -Proper cooling procedure for foods discussed with operator.