INSPECTION REPORT Health Protection JCHW-AF6UGE

PREMISES NAME Gulberg Fine Cuisine		Tel: (778) 565-5430 Fax:
PREMISES ADDRESS 509 - 15950 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE October 28, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Zafar Khan		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed opening tin cat pest trap and did not wash hands prior to preparing foods. Corrective Action(s): Hands must be properly washed with liquid hand soap and warm water, followed by drying with a single use towel prior to handling foods when hands become contaminated. Review proper hand hygiene with staff. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCHW-AE8TED of Sep-28-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1) Food contact surfaces, take out containers, equipment and floors were contaminated with rodent droppings. 2) Kitchen had no bleach sanitizer.)

Comments

-Follow-up inspection to September 30, 2016. -Facility is currently serviced by a professional pest control operator on a weekly basis. Pest population has decreased significantly. A few areas in the kitchen were still found to have rodent droppings. Clean and sanitize all affected areas using a 1:10 bleach sanitizing solution. -Hot potentially hazardous foods were observed to be cooled in shallow metal pants at the time of inspection. Items are then transferred into larger pails. Food items in sauce pails and shallow pans were at or below 4C at the time of inspection. -Raw foods were properly stored below and separately from ready-to-eat foods. -Dented cans are now being moved to a central storage area for return to the supplier. -Bleach sanitizer pail in the kitchen was at 200ppm. Bleach spray bottle was too strong - caused test strip to bleach out (add 1 teaspoon bleach per liter of water to prepare 100ppm to 200ppm sanitizer). Bleach sanitizer containers were properly labelled. -Scoops were properly stored at the time of inspection in a sanitary manner. -Please contact the inspector if you have any questions or concerns.