INSPECTION REPORT Health Protection SDHI-D3ZTJC

PREMISES NAME Gurdwara Amrit Prakash Sikh Temple		Tel: (604) 600-7413 Fax: (604) 598-8581
PREMISES ADDRESS 7990 123A St Surrey, BC V3W 3W2		INSPECTION DATE April 4, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Holy Satsang Foundation		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap larger than the size of a pencil diameter obsevred underneath the 2 front doors. Door sweep is observed in place, however the door sweep does not come into contact with the floor. Corrective Action(s): Replace/repair door sweeps on both front doors to remove the gap and to prevent rodent/pest entry on site. Submit photos via email to the health inspector once completed. To be corrected by: 1 month Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site has valid FOODSAFE Level 1 training or equivalent. Corrective Action(s): One regular volunteer/staff member must have valid FOODSAFE Level 1 (or equivalent) training at all times on site. Have one to two volunteers apply for FOODSAFE Level 1 training. Submit proof of application to the health inspector via email within 2 business days. Submit copies of FOODSAFE Level 1 training certificates to the health inspector. To be corrected by: 1 month Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -19'C - Hot-holding units at service area at or above 60'C *Reminder: ensure all hot-holding units are turned on prior to storage of food. Obtain thermometers to ensure temperature of hot-holding units is at or above 60'C at all times - General sanitation satisfactory during inspection - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 84'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available with drain plugs and bleach - Bleach sanitizer available in labelled spray bottles - good! - Bleach sanitizer in one spray bottle measured at 200 ppm chlorine concentration with test strip *Reminder: obtain chlorine test strips to sanitizer concentration. Bleach sanitizer must be prepared at a concentration of 100-200 ppm chlorine by mixing 1/2 to 1 teaspoon of bleach with 1L of water. - All food observed stored covered and at least 6 inches off the floor - No signs of recent pest activity - Professional pest control company is contracted to complete regular inspection - Washrooms observed in good sanitary condition Notes: - Operator has installed a larger hot water tank to ensure hot water is adequately supplied at all hand washing stations, preparation sinks and the dishwasher - good! - Yogurt/dahi is not produced on site. Operator is in the process of completing the food safety plan for yogurt/dahi preparation on site. Yogurt/dahi is currently received from an approved supplier. - All clean dishes are to be air dried only. Remind volunteers that dishes must not be dried with a towel to prevent re-contamination of dishware. Overall, operations at the facility have improved significantly. Please contact the health inspector for any questions or concerns.