INSPECTION REPORT Health Protection JCHW-CD3QCE

PREMISES NAME Veerji Fish 'N' Grill (Fraser Hwy)		Tel: (604) 498-8118 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE April 1, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE 1 Month
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 = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three pails (approximately 20L each) of red sauce made the previous night ranged from 8C to 10C. Corrective Action(s): 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 to prevent the growth of pathogens and or the formation of toxins.. Foods can be rapidly cooled in the walk-in freezer or using cooling wands. Sauces were discarded at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No bleach sanitizer was available in the kitchen area. 2) Food processor blades were found to have dried ginger. Corrective Action(s): 1) Ensure bleach sanitizer is available in each food preparation area to allow food contact surfaces to be sanitized on a regular basis. Bleach at 200ppm was placed in the kitchen at the time of inspection. 2) Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Food processor was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bleach was too strong - resulted in test strip bleaching out. 2) Tomato sauce was stored in an opened can. 3) Foods were stacked on top of one another. 4) Potatoes were stored on the ground Corrective Action(s): 1) Bleach in excess of 200ppm may be toxic for human heath. To prepare 100ppm to 200ppm bleach, add 2.5mL bleach to 1 L of water. Bleach was diluted to 200ppm at the time of inspection, 2) Once canned foods are opened, they must be transferred to food grade containers to prevent potential contamination of foods.. 3) Discontinue the practice of double stacking foods, without a protective barrier between the items to prevent potential contamination of foods. 4) Ensure foods are stored off the ground to prevent potential contamination of foods. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach spray bottles were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing and or misuse. Once labels fade, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was at 2C. -Walk-in freezer was at -18C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 2C. -Under counter domestic cooler was at 3C. -Front bar cooler was at 4C. -Chest freezer was at -20C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator on a monthly basis. Significant improvement noted in pest issues. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and air dryer. -FOODSAFE Level 1 valid until January 09 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.