INSPECTION REPORT Health Protection TGIL-CC6VS4

PREMISES NAME Gulberg Mediterranean & Persian Grill		Tel: (604) 596-6008 Fax: (604) 596-6506
PREMISES ADDRESS 115 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE March 3, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Arshad Mahmood		NEXT INSPECTION DATE March 07, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No chlorine residual measured at rinse cycle of low temp mechanical dishwasher resulting in inadequate sanitation of utensils/food contact surfaces. Corrective Action(s): Ensure that all the dishes/utensils/food contact surfaces that were washed in low temp mechanical dishwasher are sanitized again with a food grade sanitizer to prevent any risk of food contamination. TO BE CORRECTED BY - Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Build up of food debris/dirt observed behind the cooking line & prep table that could potentially attract rodents into the facility. 2. Thick grease and oil build-up observed on vents. Corrective Action(s): Clean the above mentioned areas to prevent build up of debris/grease and ensure that the facility is maintained in good sanitary condition. TO BE CORRECTED BY - March 14, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Low temp mechanical dishwasher was run twice but no chlorine residual was detected both times. Upon checking, operator found that the bleach bottle was empty which he replaced with a new bottle at the time of inspection. 50ppm chlorine residual was measured at rinse cycle. 2. White cutting boards (x2) were worn out and had knife cuts on both sides that could collect food debris and harbour bacteria which may result in food contamination. 3. Prep cooler was measured at an ambient temperature of 10C at the time of inspection. Staff stated that all cold potentially hazardous foods were moved from walk-in cooler to prep cooler in the morning and upon measuring, the internal temperature was rcecorded below 4C. Staff moved the stored food back into walk-in cooler. Corrective Action(s): Ensure that all the equipment are maintained in good working order. 1. Regularly check the chlorine residual at rinse cycle to ensure that the dishwasher is working properly and the utensils/food contact surfaces are adequately washed ans sanitized. 2. Discard the 2 white cutting boards and replace them with new boards with smooth surfaces. TO BE CORRECTED BY - March 7, 2022 3. Repair the prep cooler to ensure that it is able to maintain a temperature of atleast 4C. Do not store any cold potentially hazardous food in prep cooler until it has been repaired. TO BE CORRECTED BY - March 14, 2022 Violation Score: 9

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be maintained at 4C or less, freezers at -18C or less): - Walk-in cooler measured at 0C - Front chest freezer at -17C - Cooked rice hot held at 63C (>60C) Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - 200ppm bleach solution was measured in sanitizer bucket. - 3 compartment dishwashing sink available for manual dishwashing of large pots. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate. Please note that a follow-up inspection will be conducted to ensure critical violation has been addressed.