INSPECTION REPORT Health Protection SDHI-D4FS6W

PREMISES NAME Krishna's Dosa Palace		Tel: (604) 503-1209 Fax:
PREMISES ADDRESS 105 - 7500 120th St Surrey, BC V3W 3N1		INSPECTION DATE April 18, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Venkat Rajan		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 34

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of soup observed stored in the stand-up cooler. Soup was measured at internal temperature of 9'C with probe thermometer. Operator stated the soup was prepared the previous night (>6 hours ago) Soup was discarded by staff during inspection. Corrective Action(s): Cool all potentially hazardous foods from 60'C-20'C within 2 hours and from 20'C-4'C within 4 hours (MAXIMUM = 6 HOURS) to prevent bacterial growth and/or toxin production in the food. Cool foods to 4'C within 6 hours using one of the approved cooling methods (or as per approved food safety plan): - Using an ice wand - Mixing foods frequently - Storing foods in shallow containers - Storing foods containers in an ice bath Obtain a thermometer to measure and verifiyn food temperature prior to storage. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Potato peeler, wooden rolling pin and two knives observed stored with food debris. Staff placed all utensils in the dishwashing area to be cleaned and sanitized. Corrective Action(s): Do not store equipment or utensils which are dirty. All equipment and utensils must be cleaned and sanitized as per approved sanitation plan after each use to prevent potential contamination of food. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer prepared during inspection. Staff later prepared bleach sanitizer at a concentration of 200 ppm chlorine concentration. Corrective Action(s): Prepare bleach sanitizer at a concentration of 100-200 ppm chlorine concentration by mixing 1/2 to 1 teaspoon of bleach with 1L of water to adequately sanitize food contact surfaces. Obtain chlorine test strips to verify sanitizer strength daily or as per approved sanitation plan. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in kitchen observed not supplied with liquid soap or single-use paper towel during inspection. Staff placed liquid soap and paper towel at the hand washing station during inspection. Corrective Action(s): Maintain all designated hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel at all times to ensure staff are washing their hands properly to prevent contamination of food. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Re-usable plastic containers observed in use as scoops for multiple (>9) dry food storage containers. 2. Two boxes of vegetables observed stored directly on the floor in the walk-in cooler. Corrective Action(s): 1. Remove all plastic containers from all food containers and replace with scoops which have a handle. Plastic containers must not be used as scoops as they cannot be adequately cleaned and sanitized between uses and can potentially contaminate food. To be corrected by: immediately 2. Place both boxes of vegetables on a shelf (At least 6 inches off the floor) in the walk-in cooler to prevent potential contamination. To be corrected by: immediately Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE Level 1 training has expired (Apr 13, 2024). Corrective Action(s): Every operator of a food service establishment must have valid FOODSAFE Level 1 training or equivalent. Apply for FOODSAFE Level 1 training. Submit proof of application to the health inspector via email by the end of the day today. Take the FOODSAFE Level 1 course as soon as possible and submit proof of training certificate to the health inspector. To be corrected by: immediately Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 2'C - Preparation cooler (top and bottom) at 4'C - All freezers at or below 4'C - All food observed covered - No hot-holding during inspection - General sanitation okay during inspection - Low-temperature chemical dishwasher measured at 50 ppm chlorine residual at plate surface - Public washroom, also used by staff, observed in satisfactory sanitary condition - No signs of pest activity during inspection - Professional pest control company is contracted. Reports available on site. - Permit posted in a conspicuous location on site Please contact the health inspector for any questions or concerns.