INSPECTION REPORT Health Protection EKOG-CJ2QKS

PREMISES NAME Arul Migu Thurkadevi Hindu Society (BC)		Tel: (604) 521-3472 Fax:
PREMISES ADDRESS 7468 Edmonds St Burnaby, BC V3N 1B2		INSPECTION DATE September 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mr. Kumarasamy		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliding door cooler (right) is not storing foods at or below 4C. Air temperature measured 6.0-6.3C. Milk probed between 6.8C-7.1C. Corrective Action(s): Repair/adjust cooler so foods are stored at or below 4C. In the meantime, move foods to a working cooler in the meantime. Do not store foods in unit until proper temperatures are maintained. -Date to be corrected by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Liquid soap dispenser at handsink is not dispensing soap. 2) Low-temperature dishwasher is not dispensing chlorine sanitizer. Message on machine noted "refill/reprime sanitizer." 3) Sliding door cooler (right) is not maintaining foods at or below 4C. Corrective Action(s): 1) Repair soap dispenser. -Date to be corrected by: 1 week 2) Adjust/repair dishwasher so that is it dispensing a minimum of 50ppm chlorine. In the meantime, use manual dishwashing in the 2-compartment sink. Ensure dishes are soaked and sanitized in 100-200ppm bleach solution for minimum 2 minutes. -Date to be corrected by: 1 week 3) See Code 205. Violation Score: 3

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

Comments

-Regular food service is limited due to COVID-19 pandemic. Kitchen is mainly used for members and for preparing food for annual events. -No food preparation or hot-holding observed at time of inspection. -Chest freezer: -18C -Sliding door cooler (left): 4C -Handsinks equipped with hot/cold running water, liquid soap, and paper towels. -Bleach available on-site. *NOTE: Ensure sanitizer solution is made to 100-200ppm chlorine for food contact surfaces. -Ventilation hood has some grease build-up noted. Service date on sticker notes next cleaning date as Jan 2022. Per staff, vent hood was cleaned last month. *NOTE: Ensure vent hood is routinely cleaned and sticker is updated with next service date. -Food storage is satisfactory. Foods are covered and protected from contamination. -Dry storage room inspected - foods are protected from contamination. -Overall sanitation is satisfactory. -No signs of pest activity at time of inspection. Pest control report emailed for review. -No signature obtained due to COVID-19 protocols. Report printed and reviewed with staff on-site.