INSPECTION REPORT Health Protection RWOG-CWYU46

PREMISES NAME Manjal South Indian Kitchen		Tel: (604) 515-4230 Fax:
PREMISES ADDRESS 7613 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE October 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Manigandan Govindaraj		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted along white wall. Corrective Action(s): Clean and sanitize area. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) White wall has chipping paint 2) Tiles missing or broken throughout restaurant Corrective Action(s): 1) Repaint walls. 2) Staff stated repair is in progress - handyman has been contacted. Violation Score: 1

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine in several buckets, ensure that wiping cloths are stored inside - dishwasher dispensed 50ppm chlorine at final rinse cycle - blast chiller in use to facilitate cooling, ice wands also available - FOODSAFE requirements met - ice machine in sanitary condition - pest report reviewed Note: Small quantities of prepped vegetables noted at room temperature on counter; staff states that he takes a small portion out for lunch/dinner rush and gets more from walk-in cooler as needed. Portions should be time-stamped. Ensure that these portions, if not used up within 2 hours, are discarded and not returned to the walk-in cooler Temperatures: - walk-in cooler: 3C - small prep cooler: 5-6C** - prep cooler 1 facing cookline: 4C - prep cooler 2 facing cookline: 2C - work top cooler facing walk-in cooler: 3C - dosa batter kept on ice near cookline - add water to the ice to ensure that there is full contact between ice water and dosa batter - chest freezer (seafood): -18C - pop cooler (glass door): 7C - no potentially hazardous foods noted inside - pop cooler (undercounter): 4C - hot held sauces at 73C - hot held sauces on stove 65C - ensure burner stays on * ensure that all prep cooler lids are closed when not in use to maintain temperature ** freshly made items have been added to this cooler, potentially contributing to slightly high temperature; monitor, and if the temperature does not drop within the next half hour, move all items to the walk-in cooler