Report No. YTAN-CKKTVU

INSPECTION REPORT
Health Protection
YTAN-CKKTVU

PREMISES NAME
Krishna's Curry & Crepes House

Tel: (604) 385-6033
Fax:

PREMISES ADDRESS
101 - 15222 32nd Ave
Surrey, BC V3V 2J2

INSPECTION DATE
October 26, 2022

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Rengarajan Venkatachalapathy

NEXT INSPECTION DATE
October 28, 2022

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE

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 = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No food-contact surface sanitizer was readily available for use at time of inspection.
Corrective Action(s): As discussed during the last inspection, sanitizer solution must be available in each area at all times. Two pails of sanitizer solution (bleach solution) were prepared at time of inspection; one for the cook line/prep area and the other for the back kitchen. 100 ppm chlorine residual detected. Ensure to change the solution frequently throughout the day.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Hand sink at cook line was turned off. Staff stated the sink turned off due to a leak.
Corrective Action(s): A plumber has been called and will be onsite today. Use the hand sink in the back kitchen in the meantime.
Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Ice scoop was stored with the handle direcly contacting the ice in the ice machine.
Corrective Action(s): Store the ice scoop in a designated holder. Staff placed ice scoop in container at time of inspection.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: The hand wasing sink in the back kitchen is not directly attached to the wall, but is attached to a raw wooden plank and cardboard.
Corrective Action(s): Cardboard removed at time of inspection. If attaching the sink to the wooden plank, the wooden plank must be finished with a sealant. All surfaces must be easily cleanable, non-absorbent, and smooth. Ensure to seal the sink-wall junction with caulking material.
Correct by: Immediately.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Hand sink at cook line was turned off due to a leak.
Corrective Action(s): A plumber has been contacted, servicing scheduled for today. All equipment must be in good working order.
Correct by: Immediately.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Operator was not onsite at the start of the inspection, and no other staff had FoodSafe level 1.
Corrective Action(s): At least one person must have their FoodSafe level 1 certification (or equivalent) at all times. Have more staff register for and complete the course.
Correct by: 1 month.
Violation Score: 1

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

Comments

- Hand sink in the back was properly supplied with hot and cold running water, liquid soap, and paper towels. *Hand sink in the front kitchen to be repaired - see violation codes 401 and 308 above.
- High-temperature dishwasher reached 71C at the dish surface during rinse cycle. Good.
- Bleach available onsite for sanitizing surfaces. *Ensure 100 ppm - 200 ppm bleach solution is always readily available for use when in operation. See violation code 302 above.
- Prep cooler, undercounter cooler, and upright cooler measured at 4C or colder.
- Freezer temperatures were satisfactory.
- Food storage practices in coolers satisfactory.
- Ice machine was clean. *Ensure to store scoop properly - see violation code 209 above.
- Ventilation canopy maintained in sanitary conditions.
- Dry storage area requires reorganizing - reminder to store all items off the floor, such that the floor can be easily cleaned. Please also remove any unused items from facility, such as the unused deep fryer and wok range.
- Pest control is in place. No signs of activity noted at time of inspection. Holes in walls have been filled with steel wool. Please email this month's pest control report to the health inspector.
- More staff to register for and complete and FoodSafe level 1 (or equivalent). When the operator is not onsite, at least one other employee must hold a valid FoodSafe level 1 certification (or equivalent). See violation code 502 above.