INSPECTION REPORT Health Protection AHEN-AAQRT7

PREMISES NAME Punjabi Masihi Church		Tel: (604) 590-2032 Fax: (888) 309-1272
PREMISES ADDRESS 14488 72nd Ave Surrey, BC V3S 2E7		INSPECTION DATE June 8, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jagpal Dhaliwal / Rehan Garstin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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): No corrections entered

Comments

Both handsinks were supplied with hot and cold running water, liquid soap, and paper towels. The two-door cooler was 4 degrees C (40 degrees F) or colder. The thermometer previously inside this unit was replaced with a new one. The stand-up freezer was -18 degrees C (0 degrees F) or colder and it was equipped with a thermometer. No food preparation and cooking was occurring at the time of inspection. Daily temperature logs were not being maintained. The operator was reminded to document the temperature of both refrigeration units. 200 ppm Quaternary ammonium compounds (QUATs) sanitizer was available in the spray bottle. Dishwasher final rinse temperature was 72 degrees C (71 degrees C or hotter) internally at the plate. Note: It takes at least half an hour for the dishwasher to heat up. The operator checks the temperature on the gauge prior to running the dishwasher. Food contact surfaces, food storage areas, and the dry storage area was clean and organized. The venthood was in a clean condition and the next professional cleaning is scheduled for November 2016. NOTE: Most of the take-out containers and disposable cups were stored in their original packaging. Several disposable spoons and forks were stored with metal cutlery in the storage drawer. The operator mentioned that they do not re-use the disposable spoons and forks and the disposable items appeared to be new. It was discussed that all new disposable items (i.e. spoons and forks) should be stored in their original packaging with the other take-out containers and that they are never to be re-used.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AAQRT7
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: Audited food included canola oil, cheerios, and oatmeal. No other breaded items were available on-site at the time of inspection.
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