INSPECTION REPORT Health Protection PKUR-C67RE2

PREMISES NAME Ocean Avenue Chettinad Dosa King Restaurant Ltd.		Tel: (604) 590-5455 Fax:
PREMISES ADDRESS 8239 120th St Delta, BC V4C 6R1		INSPECTION DATE August 24, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nagarajan Manivelar		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Front handwashing sink not equipped with paper towels. Staff stated they are not using this sink for handwashing. 2. Handwashing sink in kitchen area used to store dirty dishes. Corrective Action(s): 1. All hand washing sinks must be equipped with hot and cold running water, liquid soap, and singe use towels. 2. Do not store dishes in designated hand washing sinks. Front staff should be using the front hand washing sink instead of walking all the way to the back. Rinsing is not the same as properly washing hands. Proper handwashing consists of using liquid soap and using towels to dry off hands. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Dosa sauce in a large container without a lid stored directly underneath paper towel dispenser. 2. Dried coconut and 'channa dal' mix stored in a container underneath the 2 compartment prep sink area. 3. Bowls used as scoops stored in both dry foods in dry storage area and liquid foods in cooler. 4. Raw chicken in container stored above raw vegetables in walk-in cooler. Corrective Action(s): 1 &2. Staff relocated the dosa sauce and the coconut mix. Do not store food near hand washing sinks, underneath paper towel dispensers, or underneath sinks to protect food from contamination. 3. Do not store bowls using for scooping directly in food. 4. Store all raw potentially hazardous foods such as raw meat, chicken and eggs underneath ready to eat foods such as fruits and vegetables. Corrected at the time of inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Gasket around door of undercounter cooler (closest to the front) falling apart. Corrective Action(s): Replace gasket. Correct by October 24, 2021. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Tiles on the wall near the dishwashing sink are missing. 2. Wall behind dishwashing sink need to be filled in/caulked. 3. Tile over light fixture above the handwashing sink and prep table is broken/cracked. Corrective Action(s): 1 & 2: Replace tiles and fill in walls so that all surfaces are smooth, impervious to moisture and easy to clean. Correct by October 24, 2021. 3. Replace tile by October 24, 2021. Violation Score: 5

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

Comments

Routine Inspection -Two prep coolers with inserts - registered at 4 C or below. -Standing beverage cooler at 4 C or below. -Two door beverage cooler around 7 C - okay. This cooler is not used for potentially hazardous foods. -Both standing freezers at or below -18 C - good. -Temperatures should be checked daily and recorded. -High temperature dishwasher registered at 77 C on plate surface. -Quats sanitizer available in spray bottle. Registered around 200 ppm. -Sanitizer solution for storing wiping cloths made at the time of inspection. All in-use wiping cloths to be stored in sanitizer solution or laundered after use. Use test strips to verify concentration of solution. Follow manufacturer's instructions when making solution. -No obvious signs of pests. ***Reminder: Hot potentially hazardous foods must be heated/cooked to 74 C and stored at 60 C if they are not going to be served immediately (example: sambar). ***Consider installing a light in the back storage area to facilitate easier cleaning and to make it easier to see behind and underneath equipment. ***Reminder: All equipment (ex. onion chopper, coriander grinder) should be after use/routinely. Wiping cloth for naan should be replaced frequently. Spills should be cleaned quickly. *** Organization of equipment, and food storage can be improved. Remove excess equipment that is not being used for the premise. Routinely clean behind and underneath all equipment. Note: Currently staff washroom is not being used as washroom and used to store empty bottles and cans. Staff washroom is not to be used for the storage of any equipment, food, or clean aprons and wiping cloths. Staff washroom can be used as a washroom only when the hand sink is not obstructed and fully equipped with liquid soap, hot and cold running water and single use towels.