INSPECTION REPORT Health Protection BCUD-AC9UTJ

PREMISES NAME Guru Nanak Sikh Gurdwara Temple		Tel: (604) 594-8117 Fax: (604) 594-1669
PREMISES ADDRESS 7050 120th St Surrey, BC V3W 3M8		INSPECTION DATE July 27, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harbans (Herb) Mann		NEXT INSPECTION DATE July 28, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Walk in cooler products measured at 6-7C 2) Milk fridge (dry storage room) maintaining product at 7C 3) Dahi (yogurt) getting left out for duration of service. Measured at 20C at time of inspection Corrective Action(s): ALL hazardous food products (including cooked vegetable, cut vegetable, diary products, gravies, curries, etc) must be stored at 4C (40F) or less at all times! Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: All hot held food products on site were either without any heat, or under low heat in the serving units. Products ranged from 40C to 45C Corrective Action(s): Hot held food must be held above 60C in order not to grow bacteria and produce toxins. This means keeping the fire on the large pots of curries, and keeping the serving units turned up Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) No sanitizer for washing station in use. Only dishes going through the ware washer are getting sanitized 2) Veggie slicers found stored in dry storage room were in poor sanitary condition. Food debris hadn't been removed before putting away Corrective Action(s): 1) ALL food contact surfaces must go through a sanitizing step for use! This include mixers, pots, pans, trays, etc 2) Never store away dirty equipment. Wash, rinse, then sanitize all food contact equipment Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Product scoops found in numerous ingredient bins Corrective Action(s): Scoops must be stored outside the products to keep them clean. Store them in containers on top that can be washed, rinsed, and santizied Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1) Heavy fly infestation observed around South side of kitchen, particularly around grease trap where moisture is pooling 2) Rodent droppings found in dry storage room Corrective Action(s): Have a pest control company come on site and assess the situation. - rodent droppings must be cleaned up using 9 parts water to 1 part bleach, and wiped up while wet - a massive clean up effort is required to eliminate infestation and prevent it from getting worse - sources of moisture must be stopped to eliminate breeding grounds for all pests Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: - under shelving in dry storage rooms - in pot storage rooms where contruction debris has fallen about - racks in walk in cooler - behind chest freezers Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler and standing milk cooler not maintaining safe temperatures Corrective Action(s): Refrigeration systems are required to maintain 4C or below. Monitoring must occur to ensure they're working properly! Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FoodSafe certified staff or volunteers on site at time of inspection Corrective Action(s): Violation Score: 1

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

Comments

No staff or volunteers on site to translate inspection. I will be back tomorrow approx. 10AM to meet with manager Dishwasher reached 75C on rinse cycle. Good Please read over this report and prepare for discussion tomorrow. There is a gross disregard (or lack of knowledge) in regards to food safety. Changes need to be made.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AC9UTJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: 2 margarine products found on site, one canola oil. Trans fat requirements met.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment