INSPECTION REPORT
Health Protection
JCRH-AKQTBQ

PREMISES NAME
Chettinad Dosa Palace
Tel: (604) 544-1561
Fax:
PREMISES ADDRESS
5081 Canada Way
Burnaby, BC V5E 3N1
INSPECTION DATE
March 23, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Rajan
NEXT INSPECTION DATE
March 30, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were stored in sliding door cooler which was >4C. Temperature of foods were: Cooked rice and peas 11.6C, cooked cauliflower 10.3C, Idly (rice cakes) 11.2C, Vada 11.6C, Pakoras 12.9C, boiled eggs 11.7C, Cooked potatoes 10.9C
Corrective Action(s): The following was discarded at the time of the inspection: 1/4 container of cooked rice, 13 Idly, 3 cooked potatoes, 6 vada, container of pakoras, 2 boiled eggs
Potentially hazardous foods must be kept at 4C or colder.
Violation Score: 15


Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Sliding door cooler was at 10C. Cooler must be able to maintain a temperature of 4C or colder.
Right door is difficult to close and may be contributing to the temperature issues.
Corrective Action(s): Repair cooler and do not use until it is in good working order - door closes properly and able to maintain a temperature of 4C or colder. Correction date: March 30/17
Violation Score: 3


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

Comments

General sanitation is satisfactory although some organization is needed in back storage/prep area.
Hot and cold running water was available
Liquid soap and paper towel were present for handwashing at kitchen sink, in front service areas and in staff and public washrooms.
100ppm chlorine detected in dishwasher rinse cycle. Test strips present for checking sanitizer concentration
Bleach sanitizer solution present for sanitizing food contact surfaces.
Temperatures of coolers, freezers, hot holding were acceptable (with the exception of the sliding door cooler noted above)
-Line cooler was 3C
-Walk-in cooler was 4C
-Bar cooler was 4C
-Drink cooler was 3C
-Upright freezer was -16C
-Walk-in freezer was -22C
-Soup in soup urn 68C
No signs of pest activity at the time of the inspection. Ongoing monitoring (catch traps, sticky traps) in place due to previous issues. Pest control contract in place. Report from previous service (March 20/17) shown at the time of the inspection.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCRH-AKQTBQ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.08 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment