INSPECTION REPORT Health Protection YTAN-ATYTVZ

PREMISES NAME Vedic Hindu Cultural Society		Tel: (604) 596-4777 Fax:
PREMISES ADDRESS 8321 140th St Surrey, BC V3W 5K9		INSPECTION DATE December 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunny Chohan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot food in large pots were stored at room temperature, ready for dinner service. Corrective Action(s): All hot food must be kept at 60C or hotter. Kitchen volunteer place pots on burners at time of inspection. Ensure to reheat food to 74C and hot hold at 60C or hotter. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Floors under dishwasher, in walk-in cooler, and in main kitchen area (including hard to reach corners) require cleaning. - Ventilation hood requires cleaning - dust accumulation present Corrective Action(s): - Volunteers stated kitchen floors are cleaned daily, and will be cleaned later today. - Clean and saniitize ventilation hood baffles on a regular basis to prevent dust and grease accumulation Correct by: Today Violation Score: 3

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

Comments

- Hand sink was supplied with hot and cold running water, liquid soap, and paper towels - Walk-in cooler was below 4C - Domestic cooler was below 4C, freezer temperature satisfactory - High- temperature dishwasher reached 75C at plate surface level during rinse cycle - good - Bleach available for sanitizing surfaces - No mouse droppings observed at time of inspection - Pest control still in place - Back doors were kept closed - good *Note: Ensure all hot foods are cooled from 60C to 20C within 2 hours, and from 20C to 4C within 4 hours. Portion hot food into shallow pans or smaller containers for fast cooling.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-ATYTVZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment