INSPECTION REPORT Health Protection MBEK-CXMSZ7

PREMISES NAME Gateway Pizza & Curry House		Tel: (604) 589-3333 Fax:
PREMISES ADDRESS 9183 148th St Surrey, BC V3R 3W7		INSPECTION DATE November 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harjinder Padda		NEXT INSPECTION DATE November 20, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large bucket of cooked palak stored in the walk in cooler was measured at an internal food temperature of 10 degrees C. It was stated that palak was cooked yesterday. Note: It was stated that palak was placed into a large wide container for cooling prior to being transferred to bucket. Corrective Action(s): Discarded. Ensure hot potentially hazardous foods are cooled from an internal food temperature of 60 degrees C to 20 degrees C within two hours or less, then from 20 degrees C to 4 degrees C within 4 hours or less (total time: 6 hours or less) in order to limit the growth of potential pathogens and/or their toxins, which potentially may not be destroyed by reheating. Use probe thermometer to verify internal temperature during cooling process. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food in two-door cooler located to the left of the cook line measured at an internal temperature of 7 degrees C. Corrective Action(s): Potentially hazardous food transferred to another cooler at 4 degrees C or less, with the exception of small amounts of food to be used within the next two hours. Ensure potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Warewashing setup at three compartment sink not adequate for manual warewashing. 2nd compartment had approximately 10 to 50 ppm chlorine bleach, and detergent appeared to be mixed in. Corrective Action(s): Three compartment sink was reset for manual warewashing, and a 100 ppm chlorine bleach sanitizer (no detergent) was prepared in the sanitizing compartment. Posters on manual warewashing procedures provided. Ensure equipment and utensils are resanitized as a precaution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available at hand washing sink in staff washroom. Corrective Action(s): Paper towels supplied. Ensure all hand washing sinks are supplied with hot and cold running water, liquid soap, and paper towels in order to faciliate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large colander stored in contact with mop head. Corrective Action(s): Colander placed into three compartment sink at time of inspection to be washed, rinsed, and sanitized. Do not store food equipment and utensils near the mop to avoid potential contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two-door cooler near cook line was measured at an ambient temperature of 7 to 8 degrees C. Corrective Action(s): Technician contacted during inspection, to arrive today. Ensure cooler is capable of maintaining potentially hazardous food at 4 degrees C or less. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine health inspection. Coolers (with one noted exception) at 4 degrees C or less. Freezers at -18 degrees C or less. No hot holding at time of inspection. Reminder: Hot potentially hazardous foods to be held at an internal food temperature of 60 degrees C or more. Chicken breast final internal cooking temperature measured at 93 degrees C at time of inspection. Thermometers available for all coolers. Probe thermometer available on site for internal food temperature checks. Raw animal products are not stored above ready-to-eat foods. Hand sink accessible and supplied with hot and cold running water, liquid soap, and paper towels. Adequate hair control in use (hair nets). Three compartment sink available for manual ware washing. Food contact surface sanitizer available in buckets at 100 to 200 ppm chlorine bleach. Wiping cloths stored in buckets when not in use. Chlorine bleach sanitizer test strips available on site. General sanitation good (including ventilation canopy). No signs of pest activity observed at time of inspection. FOODSAFE requirements met. Certificate for staff on site verified; valid to November 29, 2026. Temperature logs available for November 2023 but are not up to date. Temperature records to be resumed, walk-in cooler (not noted on current logs) to be added.