INSPECTION REPORT Health Protection YTAN-AZBT2M

PREMISES NAME Anjali's Dosa Garden		Tel: (604) 596-7211 Fax:
PREMISES ADDRESS 4 - 13560 77th Ave Surrey, BC V3W 6Y3		INSPECTION DATE June 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dhinakaran Marudhai		NEXT INSPECTION DATE June 05, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food items stored in inserts were meausred to be between 8C-9C. Prep cooler lids were left open at time of inspection. Corrective Action(s): Keep prep cooler lids closed as much as possible so that all cold food is maintained at 4C or colder. Bottom portion of prep cooler was measured to be below 4C. Operator closed lids at time of inspection. Temperature of food items held in inserts decreased by end of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Clean dishes were stored on open prep table top in an unprotected manner. An ipad was stored on top of a clean stack of dishes. Corrective Action(s): Store all clean dishes in a designated area protected from possible contamination. Plate storing the ipad to be rewashed and sanitized in dishwasher. Correct by: Tuesday, June 5 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in spray bottle was too strong and bleached out the test strip. Corrective Action(s): Diluted at time of inspection. Mix only 1 tsp bleach with 1 litre of water for proper concentrations. Ensure all kitchen staff are properly trained in preparing sanitizer solution. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Most food items stored in coolers and freezers were not covered. - An opened can of tomato sauce was stored in cooler - Dry ingredient bins had lids that were not properly closed or were missing lids. - Scoops stored directly in dry ingredients again - Raw meat and raw shell eggs stored above cooked food items and vegetables in upright cooler. Corrective Action(s): - All food stored in coolers and freezers must be properly covered - Transfer contents of any opened cans into food storage containers. Storing opened food items in cans can cause chemicals to leach into food. - All dry ingredient bins must be properly covered - Do not store scoops in dry ingredient bins. Wash all scoops after each use. - Store all raw meats and eggs BELOW cooked items, vegetables, and other ready-to-eat items. Correct by: Today Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Ventilation canopy baffles had significant amount of grease build-up - Floors in corners and underneath equipment had significant amount of food debris accumulation - Walls and equipment had build-up of food spatter Corrective Action(s): - Clean all areas noted above, and do so on a weekly basis to prevent build-up in the future. Correct by: Tuesday, June 5 Violation Score: 9

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

Comments

- Many large pots of food were stored in coolers and freezers. Ensure to cool food properly from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours in a refrigerator. Rapidly cool in shallow metal pans/containers or use ice baths. - General sanitation requires improvement. Lots of grease and food debris build-up present in kitchen. - Upright freezer in kitchen needs to be defrosted - lots of ice build-up observed. Do not line freezer shelves with cardboard. - Ensure old, dirty and stained wiping cloths are discarded. - Dry storage room requires organizing. Remove unused equipment. - Hand sinks supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached 74C at dish surface during final rinse cycle - Coolers were at or below 4C - Freezer temperatures satisfactory - No signs of pest activity noted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AZBT2M
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: 0.25 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