INSPECTION REPORT Health Protection TGIL-C8X6QF

PREMISES NAME Sahota's Live Grill		Tel: (604) 503-3223 Fax:
PREMISES ADDRESS 2 - 7548 120th St Surrey, BC V3W 3N1		INSPECTION DATE November 19, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aminder Sahota		NEXT INSPECTION DATE November 23, 2021
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: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Majority of the equipment was found in unsanitary condition: 1. Both stainless steel freezer and cooler had food debris and food spills inside them. 2. Refrigerator in dry storage area was filthy and unorganized. 3. Dough mixer had build up of dry dough and mouse dropping at the bottom. 4. Prep cooler used for cold holding had containers overflowing with gravy. Inside of the prep cooler had build up of left over and dried up gravy. 5. Cooking range, tandoor, burner and grills had food spills and stains on their surfaces. 6. Dishwashing sinks had build up of food debris. 7. Storage bins and containers had build up of food debris both inside and outside. Corrective Action(s): Ensure that all the equipment, utensils and food contact surfaces are cleaned/washed then SANITIZED with an approved sanitizer regularly and maintained in good sanitary condition to prevent the risk of food contamination. TO BE CORRECTED BY - Immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. As per the staff, dough mixer is cleaned on site. Staff only uses wet cloth. No sanitizer is used after cleaning. 2. No sanitizer solution was available on site at the time of inspection. Staff was using dry rags to wipe down food contact surfaces. Corrective Action(s): Ensure that all the equipment/utensils/food contact surfaces are washed then sanitized with an approved sanitizer. 1. Dough mixer must be cleaned then sanitized with an approved sanitizer. 2. Always prepare sanitizer solution at the start of the shift. Sanitize the food contact surfaces such as shelves, prep tables, prep boards with sanitizer at each work station. Store rags in the sanitizer bucket. Staff prepared bleach solution at the time of inspection. The concentration was measured at 200ppm. TO BE CORRECTED BY - Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Most of the containers stored in coolers, freezers and dry storage area were found uncovered. 2. Scoops were found in the storage bins with thick build-up of food on handles. 3. Dirty rags were stored in bucket under the food prep table. Corrective Action(s): Ensure that food is protected from contamination at all times. 1. All the food items should be properly covered with lids or wraps. 2. Clean the scoops regularly to prevent build up of food. 3. Store dirty rags away from food preparation area. TO BE CORRECTED BY - Immediately Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen raw seafood was left at room temperature for thawing. The internal temperature of fish was noted at 0C. Corrective Action(s): Ensure that food is thawed in an acceptable manner: - Left overnight in a cooler at a temperature of 4C or less - Under cold running potable tap water - As part of cooking process Food was moved to walk-in cooler during inspection. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Significant amount of mouse droppings observed in the following areas: - Corner of main dining area - Back corner of the kitchen - On top of dough mixer - In dry storage area - Behind upright stainless steel freezer Corrective Action(s): - Ensure that facility is maintained in sanitary condition and kept free of pests. - Remove all the mouse droppings and disinfect the affected areas with 1 part bleach to 9 part water solution. Use gloves and proper PPE during cleaning. - Clean the hard to reach areas, corners and underneath shelves to prevent any build up of food debris that could attract mice. - Contact your pest control company and discuss the issue with them. TO BE CORRECTED BY - Immediately and ongoing Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. White prep board on the prep cooler had visible burnt marks and holes on both sides. 2. Lid of prep cooler was broken. 3. Small chest freezer in the kitchen was broken on the side and inside of the freezer was worn out. Corrective Action(s): Ensure that all the equipment/food contact surfaces are maintained in good working order. 1. Do not use white prep board as it can not be cleaned properly, food debris can get stuck in these holes resulting in bacterial growth. Discard the white prep board and replace it with a new one. TO BE CORRECTED BY - Immediately 2. Repair the lid of prep cooler to ensure that it closes properly. Keep the lid closed when the prep cooler is not being used to ensure food is kept cold. TO BE CORRECTED BY - November 26, 2021 3. Repair the chest freezer. TO BE CORRECTED BY - December 17, 2021 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: - All refrigeration units were maintained at a temperature of 4C or less. - Freezers at -18C or less. - Beverage cooler in front bar area was found at 45F. Ensure that it is maintained at 40F or less - Hot food was cooling at the time of inspection. Facility was using shallow pans to cool down the cooked gravy before moving it to cooler. Internal temperature of food was measured and found satisfactory. Ensure that food is cooled from 60C to 20C within 2 hours and from 20C to 4C within next 4hours. USE PROBE THERMOMETER to check temperature. Storage: - Ensure that all food items are stored at least 6 inches off the floor. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Hot temp mechanical dishwasher reached at a temperature of 74C at dish surface. Good. Pest Management: - Professional pest control company conducts routine checks. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate. Please note that the facility requires a lot of cleaning on regular basis. Staff requires proper training on food handling practices, storage practices, cleaning and sanitation. A follow-up inspection will be conducted on November 23, 2021 to ensure compliance. Contact your district EHO if you have any questions.