INSPECTION REPORT
Health Protection
KDEL-B24V6T

PREMISES NAME
Sahota's Live Grill
Tel: (604) 503-3223
Fax:
PREMISES ADDRESS
2 - 7548 120th St
Surrey, BC V3W 3N1
INSPECTION DATE
June 26, 2018
TIME SPENT
0.65 hours
OPERATOR (Person in Charge)
Aminder Sahota
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 401 noted on Routine inspection # KDEL-AZUVFT of Jun-18-2018
Adequate handwashing stations not available for employees [s. 21(4)] (Handwashing stations were missing liquid soap or papertowels. )

Comments

Follow-up inspection to inspection report# KDEL-AZVSMX

The following items have been addressed from last inspection:
Handwashing stations are equipped with hot/cold running water, liquid soap and paper towels.
All coolers are 4c or below and equipped with thermometers.
Temperature logs are being recorded twice daily.
Note: This is good practice and will help to prevent any malfunctions.
Dry storage area has been cleaned thoroughly.
Coolers have been cleaned thoroughly.
Freezers have been defrosted and cleaned properly.
Sanitizer bottles have been labelled properly.
Sanitation has improved since last inspection.

The following recommendations require operator's attention:
1. Ensure all storage shelves and coolers are labelled. This will help to keep all food items organized and make it easier for sanitation procedures.
2. There is a cooler that is not currently being used. Please remove this cooler and replace it with a large counter space that can be used for food preparation.
3. Do not use the chest freezer for the preparation of any food items. Ensure all food areas are cleaned and sanitized immediately after use. For example, any preparation area that is used should be cleaned and sanitized by employee immediately.