INSPECTION REPORT Health Protection JCHW-AXSTX2

PREMISES NAME Gulberg Fine Cuisine		Tel: (778) 565-5430 Fax:
PREMISES ADDRESS 509 - 15950 Fraser Hwy Surrey, BC V4N 0X8		INSPECTION DATE April 13, 2018	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Zafar Khan		NEXT INSPECTION DATE April 27, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 8 container of rice in styrofoam containers were at 6C to 9C. Rice was cooked and placed into the styrofoam container this morning. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. This can be accomplished by cooling rice in shallow trays. Rice was discarded at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) A pot of butter sauce was at 48C on the stove (burner was turned low). 2) Vegetable pakoras were at 30C along the buffet line. Pakoras were placed in an aluminum insert on top of the steel insert. Corrective Action(s): 1) Hot potentially hazardous foods must be store at or above 60C to prevent the growth of pathogens and or the formation of toxins. Butter sauce was reheated to greater than 74C and then hot held at 60C. 2) Vegetable pakoras must be held at or above 60C to prevent the growth of pathogen and or the formation of toxins. Operator stated the pakoras have been out for approximately an hour, but voluntarily discarded the pakoras at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Light shield is missing from light fixture along cook line. 2) Mould was found in an insert of tomato sauce. Corrective Action(s): 1) Replace light shield to prevent potential glass contamination of foods. Operator has purchase a light shield and needs to install. Correction date: 1 week 2) Ensure stock is used on a first-in, first-out basis and old foods are discarded to prevent mould growth. Tomato sauce was discarded at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-compartment sink by the dishwasher was found to have leaking water. Corrective Action(s): Service sink and ensure it not leaking water. All equipment must be maintained in good working order and standing water can allow for potential pest attraction. Correction date: 1 week Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Unlabelled spray bottle in the dishwasher area had a mixture of liquid dish soap and water. Corrective Action(s): Ensure all chemicals and all containers are properly labelled to prevent accidental mixing and or misuse of chemicals. Correction: Immediately Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): 4 used aluminum foil wrappers were found stored above the cook line area. Corrective Action(s): Since use items must be discarded after each use. Single use items cannot be properly cleaned and sanitized. Foil was discarded at the time of inspection. Violation Score: 3

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

Comments

-Routine inspection conducted with Student Environmental Health Officer. -Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Prep cooler was at 4C (top and bottom). -Buffet cold holding table was at 4C. -Buffet hot holding (with exception of vegetable pakoras) was greater than 60C. *Staff member was observed mixing new tandori chicken with old tandori chicken. Do not mix new and old foods together. Old foods may not maintain proper hot holding temperatures as long. -Sauces in walk-in cooler cooled in shallow containers - items were probed at 4C or less. -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum 50ppm chlorine required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach spray bottles and pails were properly labelled and tested at 100ppm. -General sanitation satisfactory at the time of inspection. Some attention required along the door seals in the prep cool. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -Sneeze shield present on buffet unit. -Foods properly stored off the floor and covered. Raw meats stored below ready-to-eat foods. Dry ingredient scoops stored in a sanitary manner. -Facility is serviced by a professional pest control operator at least monthly (sometimes twice a week). Reports indicate some pest activity. Minor amounts of droppings found in various locations in the facility. Sanitizer all areas affected with rodent droppings using a 1:10 bleach solution and wipe away droppings with a single use paper towel. -Washroom clean and sanitary. *Operator's FoodSafe Level 1 Certificate was issued prior to July 29, 2013. Certificate will expire on July 29, 2018. To renew, operator must either successfully complete a FoodSafe Level 1 course or online refresher course (www.foodsafe.ca to register for course). In order to meet the FoodSafe Level 1 requirement, certificate must be valid/not expired. -Please contact the inspector if you have any questions or concerns.