INSPECTION REPORT Health Protection CHAS-BLPUPQ

PREMISES NAME Saravanaa Bhavan		Tel: (647) 765-8709 Fax:
PREMISES ADDRESS 8701 120th St Delta, BC V4C 6R4		INSPECTION DATE February 11, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ganesh Selvaraj		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Containers of coconut and coriander chutney/sauce at the buffet table were at unsafe temperarature (71F/22C). 2) Polenta cakes were stored in the kitchen at room temperature since yesterday. Corrective Action(s): 1) Chutney must be cold at 40F/4C. This is a repeat violation. Future violation will result in enforcement action such as ticketing. Chutney discarded 2) The Polenta cakes must be stored refrigerated at 40F/4C. They were discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: 1) No thermometers inside the refrigerated make table. 2) No food thermometer for measuring cold foods. Corrective Action(s): 1) Obtain a thermometer. 2) Obtain a probe thermometer capable of reading refrigerated temperatures 4C/40F. Fill out the temperature logs correctly by writing down the temperatures. Violation Score: 1

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

Comments

-Obtain sanitizer buckets and wiping cloths for kitchen and the bar. -Floor in the kitchen and under equipment were generally clean. However, they were wet, especially in the walkin. Mop or squeegee the floor after cleaning to remove excess water. -Include vertical surfaces, outside of equipment, doors, walls in staff washroom, and tops of baseboards...etc in your cleaning routine. -Remove the duct tape covering for the floor opening in the bar area as it is in poor condition. Clean and reseal. -Adjust the faucet in handicap washroom so that water flows continuously for at least 30 seconds after the motion detection is activated. No obvious signs of pest noted. Dry storage is organized. Temperature of most items on the steam table except as noted above were at satisfactory temperature. Sanitizer at both dishwasher were at satisfactory level.