INSPECTION REPORT Health Protection JCHY-CCBR4K

PREMISES NAME Kerala Kitchen		Tel: (778) 988-7190 Fax:
PREMISES ADDRESS 103 - 9386 120th St Surrey, BC V3W 4B9		INSPECTION DATE March 8, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sujith Raj Rajasekharan		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice in the rice cooker measured at 54C internal temperature. Operator claimed that the rice has been reheated 15 minutes ago before putting into the rice cooker. Corrective Action(s): Reheat the rice to 74C for 15 seconds prior to putting it into the rice cooker. Left over rice are to be only used once. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Used pots on the stove area from the day prior observed to be unwashed and sanitized. Corrective Action(s): Clean and sanitize the pots after each-use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of debris observed underneath the dishwasher and deep fryer. Corrective Action(s): Clean and sanitize the aforementioned areas. Adhere to facility's daily Sanitation Plan. Corrected by: April, 5, 2022. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JCHY-CCAUS9 of Mar-07-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature dishwasher measured at 0ppm chlorine. No sanitizer bucket present in the kitchen area. Correction: Service the low temperature dishwasher to measure at least 50ppm chlorine. Prepare a sanitizer bucket solution (e.g.: QUATs or bleach) for the kitchen area. Corrected by: Immediately.

Comments

Follow-up Inspection conducted today for report#JCHY-CCAUS9. The following violations have been corrected: -Bar handwashing sink is well equipped with hot and cold running water, liquid soap, and paper towels. -QUATs sanitizer bucket and spray bottles in the kitchen and dining area measured at 200ppm. -Prep cooler across the stove area measured at 4C air ambient temperature. -Overall sanitation underneath the stainless steel worktables, and stove area are clear from food debris accumulation. -Low temperature dishwasher measured at 50ppm chlorine. NOTE: Ensure that all equipment are cleaned and sanitized after each-use. Ensure that daily cleaning underneath the deep fryer and dishwashing area are done. Facility is permitted to allow dine-in customers.