Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-AE9NXZ
PREMISES NAME
Gulberg Fine Cuisine
Tel: (778) 565-5430
Fax:
PREMISES ADDRESS
509 - 15950 Fraser Hwy
Surrey, BC V4N 0X8
INSPECTION DATE
September 29, 2016
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Zafar Khan
NEXT INSPECTION DATE
September 30, 2016
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Follow-up inspection to Sept 28, 2016.
-Refrigeration technician has serviced walk-in cooler. Cooler unit was at 4C. Defrost cycle has been set for 12pm, 4pm, and 8pm.
-Hot food items are now being cooled using bus pan containers.
-Facility has attempted to control professional pest control operator. Pest control technician has not been on-site to assess the problem.
-Droppings were still found throughout the facility (on dishes, on shelving units, in draws, on counters, etc). Operator must use a flashlight and thoroughly look for droppings - all areas must be properly cleaned and sanitized. Cleaners used a power washer to clean the facility yesterday night - droppings were found on walls and in spider webs. Do not use a power washer to clean and sanitized affected areas. As discussed in the previous report, cleaning must be carried out with a paper towel to wipe away droppings. Power washer will further spread droppings throughout the area, resulting in further contamination of equipment and contact surfaces.
-Facility has not met the conditions of the Public Health Act Closure Order issued Sept 28, 2016. Closure Order is in effect and facility is to remain closed.
-Please contact the inspector if you have any questions or concerns.