INSPECTION REPORT Health Protection DSOG-ATYTW4

PREMISES NAME Kerala Kitchen		Tel: (778) 988-7190 Fax:
PREMISES ADDRESS 103 - 9386 120th St Surrey, BC V3W 4B9		INSPECTION DATE December 12, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sujith Raj Rajasekharan		NEXT INSPECTION DATE December 28, 2017
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available in the main kitchen. The operator brought surface sanitizer from the serving area in spray bottle at 200ppm Quat solution. Corrective Action(s): Surface sanitizer must be readily available in the main kitchen to sanitize food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) A kitchen equipment (ie. grinder) was blocking access to the main handwashing station. It was placed directly in front of the handwashing sink. 2) There was no paper towels inside the paper towel dispenser. Corrective Action(s): 1) Remove the equipment from this area. All handwashing stations must be easily accessibly by staff at all times to wash hands. Do not obstruct the handwashing sink. 2) The operator stocked paper towels inside the dispenser. Ensure that dispenser is fully stocked with paper towels at all times to properly dry wet hands. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Dry food items (ie. spices, beans, flour, peanuts) stored in the dry storage area uncovered. Some food items were stored in their original bags without being properly covered or sealed. Corrective Action(s): Store all dry food items in pest proof containers with proper lids. Date to be corrected: Today and ongoing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Build up of food debris and grease on the floors throughout the main kitchen. Significant pile of dirty plates and utensils on the table adjacent to the two compartment sink. The operator stated that he is short on staff. 2) Grease build up on the handles of the faucet at the handwashing sink. Corrective Action(s): 1) Clean the areas noted above. Wash the dirty plates and utensils. 2) Clean the area noted above. Keep frequently touched surfaces clean and free of grease build up. Date to be corrected: Today and ongoing. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Broken tiles have not bee replaced. 2) The work table has been moved and placed in a manner that restricts flow in the main kitchen (ie. access to the upright freezer is block on one side). Corrective Action(s): 1) Replace the broken tiles in two months. 2) Move the work table as the original floor plan that allows easy flow in the main kitchen. Violation Score: 5

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

Comments

- General sanitation needs improvement. See violation section. - All coolers (two walk ins, prep) < or = to 4C. - All freezers (upright) < or = to -18C. - You must provide thermometers in all coolers and freezers. - Hot holding units > or = 60C. - You must begin a temperature log and include all coolers and freezers. Keep records for review by the health inspector. - Please ensure to follow the proper manual dishwashing procedure for oversized/large pots/pans that do not fit inside the low temperature dishwasher. 1) wash (with hot water 45C and detergent) 2) rinse (with hot water 45C) 3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C) 4) air dry - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 29.9C at the plate's level. You must obtain new chlorine test strips and monitor the dishwasher daily (ie. before opening). The minimum acceptable chlorine concentration is 50ppm at 24C at the plate's level. Also obtain Quat test strips to test the surface sanitizer concentration daily. - Dry storage area is satisfactory. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Note: FOODSAFE certificates obtained prior to July 29, 2013 expires on July 29, 2018. Must take refresher course to receive recertification. Note: Better organization is required throughout the main kitchen. More wire racks are required in the walk in cooler, and the dry storage area for clean plates and utensils.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ATYTW4
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: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation.
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