INSPECTION REPORT Health Protection JCHW-ATTVBC

PREMISES NAME Gulberg Fine Cuisine		Tel: (778) 565-5430 Fax:
PREMISES ADDRESS 509 - 15950 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE December 7, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zafar Khan		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: 1 dead rodent was found in a tin cat and droppings were found in the kitchen, office, and front service area. Facility is currently being serviced by professional pest control every 2 weeks. Corrective Action(s): Contact your pest control operator and have them service facility to eliminate pest infestation. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some rodents droppings were found in the kitchen, office, and front service area. Corrective Action(s): Clean and sanitize affected areas using a bleach sanitizing solution. Spray affected areas with bleach and allow contact time of 2 minutes, followed by wiping away droppings with single use paper towel. Correction date: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Fried and unfried samosas are currently being placed in used cardboard boxes - tomatoes. Corrective Action(s): All food contact surfaces must be smooth, non-absorbent, and easily cleanable. Do not use cardboard boxes to store foods. Also, used cardboard boxes may cross contaminate foods. Correction date: Immediately Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Prep cooler was at 4C (top and bottom). -Walk-in freezer was at -17C. -Chest freezer was at -26C. -Hot holding was greater than 60C. -Buffet area protected with a sneeze guard and foods stored on ice were at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails and spray bottles were tested at 100ppm to 200ppm and properly labelled. -Temperatures and chemical dishwasher sanitizer strength is tested and recorded daily. -Hot potentially hazardous foods cooled in shallow metal containers - items were probed at 4C. -Hot potentially hazardous foods (pakora) are cooled at room temperature for about 1 hour and then moved into the walk-in cooler for final cooling. Items were probed at 20C to 40C - recently made. -General sanitation has improved. -Facility is serviced by a professional pest control operator every 2 weeks. To prevent pest infestation ensure the following are carried out: facility is maintained in a clean and sanitary condition, foods are stored in pest-proof containers, foods are stored off the floor, standing water is removed at the end of the day, and all garbage is removed at the end of the day. -Washroom clean and well maintained. -Staff FoodSafe Level 1 valid until 2019-04-10. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ATTVBC
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: facility does not use margarine. Oil: trans fat free. Other foods: did not contain partially hydrogenated, margarine, shortening, or hydrogenated ingredients.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment