INSPECTION REPORT Health Protection KDEL-ANZQ2J

PREMISES NAME GNJ Vegetarian Bistro		Tel: (778) 565-2020 Fax:
PREMISES ADDRESS 100 - 7310 120th St Surrey, BC V3W 2M1		INSPECTION DATE July 6, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Preya Dhillon		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher only reached 63c at dish level for rinse cycle during time of inspector. Dishwasher was run 5-6 times to observe higher temperature levels. Operator must repair dishwasher for rinse cycle to meet requirement of at least 71c at dish level in order to properly sanitize all dishware. Corrective Action(s): Operator repaired dishwasher at time of inspection to increase the rinse cycle temperature. Dishwasher reached 76.5c at dish level for rinse cycle. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer bucket (red bucket) being used for food compost.Quat sanitizer bottle is unlabeled. Corrective Action(s): Ensure to label all containers including sanitizer bottle. This is to be corrected immediately. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Cleaning and sanitizing needs to be done on regular basis as per sanitation plan. Corrective Action(s): Make a cleaning schedule that can be implemented for all employees to follow. Ensure to clean under hard to reach areas, behind large equipment and shelving units on regular basis. This is to be corrected as soon as possible. Violation Score: 1

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

Comments

Handwashing station is equipped with hot and cold running water, liquid soap and paper towels. Handwashing station in bathroom is also fully equipped with hot/cold running water, liquid soap and paper towels. Walkin cooler at 4c and equipped with thermometer. Under the counter coolers in food prep area at 4c and equipped with thermometers. Under the counter freezer at -19c. Stand up freezer at -18c. No hot holding units onsite. Ice dispenser is in clean sanitary condition. Note: Ice dispenser should be stored on counter. Quat sanitizer in spray bottle at 200ppm concentration. Dry food storage area has all foods stored off the floor. Note: Ensure to reorganize storage area so that older items that are no longer needed for food operation are being discarded. Only keep items that are needed for food operation. Mop storage area and chemical storage is separate from food prep areas. This is good. Overall sanitation in throughout food premise is adequate. Employees observed to have have good hygiene and proper protective wear (including hair restraint and uniform). All employees have foodsafe certification. The following requires your attention: 1. see above noted violations. 2. Temperature log is available. Ensure to keep a copy of all records onsite. 3. Ensure to store vacuum away from the food prep areas.