INSPECTION REPORT Health Protection AKAO-CDVPUC

PREMISES NAME Veerji Fish N Grill at Punjabi Gully		Tel: (604) 427-4396 Fax: (604) 427-4395
PREMISES ADDRESS 5494 Salt Lane Langley, BC V3A 5C7		INSPECTION DATE April 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Navdeep Thandi		NEXT INSPECTION DATE 7 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was wide open at the time of inspection. This may lead to entry to pests such as flies and rodents Corrective Action(s): Ensure to keep the screen door closed at all times unless being used for delivery or pick-ups etc. Repair the mesh screen on the screen door within 1 week. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Plastic jugs are being used to ladel hot daals and curries into take-out containers. Corrective Action(s): Do not use plastic jugs as these are not considered safe for contact with hot food items .Only use stainless steel utennsils for this purpose Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Cleaning and sanitizing agents in spray bottles were not labelled. Corrective Action(s): 1. Ensure all spray bottles or buckets containing cleaning agents and sanitizers are accurately labelled to prevent mis-use. You may use English or Punjabi language labels to identify the following information. -Name of the chemical -Intended use -Dilution instructions (e.g. 1 oz bleach per gallon of water or 1 teaspoon bleach per litre of water=Chlorine bleach sanitizer). 2. Ensure staff are trained in the proper use of cleaners and sanitizers. (Immediately) Violation Score: 3

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

Comments

*Ensure that no items or equipment etc are stored underneath the storage shelves. At least 6 inches space must be kept clear above the floor to allow for easy cleaning and detection of potential pest issues. * Clean floor thoroughly underneath and behind all shelving and equipment especially in all hard-to-reach areas ( By April 30, 2022). * Ensure to monitor and record temperatures for all coolers. Walk-in cooler < 4 C Upright freezer < -18 C Line cooler across from the cook line < 4 C Liquid soap and paper towels available at the hand sink. Hot holding of daal and mixed vegetable dish > 60 C. All staff in the kitchen wear hair nets. Good.