INSPECTION REPORT Health Protection RWOG-CNUUTP

PREMISES NAME Manjal South Indian Kitchen		Tel: (604) 515-4230 Fax:
PREMISES ADDRESS 7613 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE February 8, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Manigandan Govindaraj		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bowls and scoops without handles noted in several foods. Corrective Action(s): Use utensils with a handle to prevent cross-contamination in case of dirty hands. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted along the walls and sides of equipment. Corrective Action(s): Clean and sanitize areas noted. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine in several buckets, wiping cloths stored inside - dishwasher dispensed 50ppm chlorine at final rinse cycle - blast chiller purchased for fast cooling of large quantities of food - FOODSAFE requirements met - staff knowledgeable about re-heating procedures - ice machine in sanitary condition - pest report reviewed - no major concerns - new metal plates to be added along wall Temperatures: - walk-in cooler: 3C - small prep cooler: 4C - prep cooler facing cookline: 4C - work top cooler facing walk-in cooler: 3C - dosa batter kept on ice near cookline - add water to the ice to ensure that there is full contact between ice water and dosa batter - chest freezer (seafood): -16C - pop cooler (glass door): 6C - no potentially hazardous foods noted inside - pop cooler (undercounter): 3C - hot held sauces at 63C - ensure constant stirring so surface does not cool * ensure that all prep cooler lids are closed when not in use to maintain temperature