INSPECTION REPORT Health Protection VCHN-CPNTLE

PREMISES NAME Saravanaa Bhavan		Tel: (647) 765-8709 Fax:
PREMISES ADDRESS 8701 120th St Delta, BC V4C 6R4		INSPECTION DATE March 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ganesh Selvaraj		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection feed lines for sanitizer and detergent incorrect. Sanitizer coming from detergent container while the detergent coming from the sanitizer container. Dishes, plates, utensils, equipment etc. not undergoing sanitizing step, instead sanitizer was being washed off with detergent. Corrective Action(s): Instructed manager and staff to swap lines. 50ppm chlorine detected during final rinse step. Reminder to check chlorine final rinse concentration using test strips. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection hand sink by the staff washrooms and dishwashing area paper towel dispenser empty. Corrective Action(s): Ensure all hand sink are provided with liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food containers not provided with proper lids/covers in the walk in cooler. Corrective Action(s): This is a recurring issue. Ensure all food products are covered to protect food from contamination. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Kitchen hand sink provided with liquid soap and paper towels. Utlility sink also provided with liquid soap and paper towels. Walk in cooler at or below 4 degrees C. Walk in freezer at or below -18 degrees C. Glass door cooler at back preparation area at 4-5 degrees C. Preparation cooler inserts and drawer sections at or below 4 degrees C. Hot holding at or above 60 degrees C. No buffet service at time of inspection. Buffets are only on the weekend. Buffet equipment provided with a sneeze guard. Bar hand sink provided with liquid soap and paper towels. Bar walk in cooler at or below 4 degrees C. 200ppm quats available for use in containers. Reminder to store all wiping cloths in this solution when not in use.