INSPECTION REPORT Health Protection MLOO-B9KV7K

PREMISES NAME Kairali Village Restaurant		Tel: (778) 565-7791 Fax:
PREMISES ADDRESS 108 - 12414 82nd Ave Surrey, BC V3W 3E9		INSPECTION DATE February 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 certificate is expired. Corrective Action(s): Obtain FOODSAFE Level 1 certification. Ensure certificate is kept on site. Operator states he has a FOODSAFE course scheduled on March 5, 2019. Send a copy of the proof of registration/receipt to the health inspector. In addition, send a copy of the certification letter to the health inspector once you have successfully completed the course. Violation Score: 1

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep) at < or = 4C - Stand-up freezer at < or = -18C - High temperature dishwasher is available. Final rinse temperature reached 74.6C at the plate level. - 100 ppm bleach sanitizer available in spray bottle - Food is covered and protected from contamination - Temperature monitoring system is in place - Premise is well lit. Lights are equipped with shatterproof covers. - No signs of pests observed during inspection - Washroom is equipped with adequate hand washing station - Permit is posted Note: - Buffet steam table will no longer be used. Remove the steam table if this is the case. Otherwise, ensure it is able to maintain food temperatures at 60C or greater. - Temperature logs for the walk-in cooler have not been maintained for the past few days. Ensure logs are maintained on a daily basis.