INSPECTION REPORT Health Protection RWOG-C5LU69

PREMISES NAME Manjal South Indian Kitchen		Tel: (604) 515-4230 Fax:
PREMISES ADDRESS 7613 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE August 5, 2021	TIME SPENT 1 hour
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] No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer in bucket measured 10ppm chlorine. 2) Large bowl (does not fit into dishwasher) washed and rinsed in sink, but no sanitizing step observed. Staff stated they use a mixture of soap and bleach. Corrective Action(s): 1) Increase sanitizer concentration to 100ppm chlorine. 2) All equipment must be washed (soap), rinsed (clean water) and then sanitized (bleach solution) in that order. Re-wash equipment. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation within kitchen requires work. Food debris noted in cooler gaskets; between, behind and beneath equipment. Corrective Action(s): Clean and sanitize kitchen. 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 - dishwasher measured 100ppm chlorine at final rinse cycle - ice machine appears sanitary, scoops stored separately - back screen door closed - machine in hallway to be removed - good cooling practices noted - totes of rice cooling in ice baths; ensure that rice is stirred to facilitate cooling - if dosa batter is to be kept on ice for easier accessibility, it must be kept on ice, AND used within 2 hours. After 2 hours, discard the remaining batter; do not return it to the cooler Temperatures: - front drinks cooler 8C (no potentially hazardous foods, only canned drinks) - under counter cooler, waitress station: 1C - chest freezer: -14C - small prep cooler: 3C - work table facing cookline: 4-5C - work table facing away from cookline: 3C - walk-in cooler: 3C - upright freezer: -12C - hot held rice; 65C - hot held sauces: 60C ** Monitor all coolers closely as the weather is hot; ensure lids to all prep coolers are closed when not in use Report not signed due to COVID-19. Report printed and reviewed with operator on-site.