INSPECTION REPORT Health Protection JCHW-AQPT59

PREMISES NAME Gulberg Fine Cuisine		Tel: (778) 565-5430 Fax:
PREMISES ADDRESS 509 - 15950 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE August 29, 2017	TIME SPENT 1 hour
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1 bleach sanitizer pail was at 50ppm. Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was added at the time of inspection and solution was tested at 200ppm Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 4 bowls of food in the buffet area were placed on the edge of the buffet table - was not properly covered by the sneeze guard. Corrective Action(s): Ensure all self-service items are stored in a manner which protects potential contamination of foods. Items were relocated at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine was found to have a pink biofilm. Corrective Action(s): Ice machine is to be emptied for proper cleaning and sanitizing. Ice machined must be properly cleaned and sanitized on a regular basis. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -12C. -Prep cooler was at 4C (top and bottom). -Chest freezer was at -18C. -Hot potentially hazardous foods are now properly cooled in the walk-in cooler. Items were probed at 4C. -Buffet hot holding was greater than 60C. Buffet ice table was at 4C. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Staff are not properly recording sanitizer concentrations - staff member was observed recording sanitizer strength for August 25 to 29 at the time of inspection. Staff member stated she did not have a pen yesterday and was also in a hurry. Properly review with staff the importance of both checking and recording sanitizer strength. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sanitizer containers properly labelled. -Food items are properly stored off the floor and covered. -Raw meats were stored below ready-to-eat foods. -Scoops properly stored in a sanitary manner. -Facility is serviced by a professional pest control operator twice a month. Reports indicate rodents are still being found in the facility. Minor amounts of rodent droppings observed in the hot water tank room. *Additional cleaning required in the walk-in cooler (shelving units) and glass door to the walk-in cooler. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.