INSPECTION REPORT Health Protection TGIL-CHFQKS

PREMISES NAME Sirka Gourmet Take Out		Tel: (604) 592-9999 Fax:
PREMISES ADDRESS A - 7182 120th St Surrey, BC V3W 3M8		INSPECTION DATE August 18, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kanwardeep Ahluwalia		NEXT INSPECTION DATE August 19, 2022
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In the walk in cooler, 12 large buckets of gravy, cooked chickpea, lamb curry and cashew sauce that were prepared a day before and stored in cooler overnight were found at an internal temperature between 12C to 35C. Proper cooling process was not conducted prior to storing food in cooler which may have resulted in pathogen growth and toxin production in food. Operator voluntarily discarded all 12 buckets at the time of inspection. Corrective Action(s): Ensure that cooked hot potentially hazardous food is cooled down properly prior to storing it in cooler at temperature of 4C or less. Follow the cooling curve: 60C to 20C within 2 hours and 20C to 4C within next 4 hours - Use shallow pans to expedite the cooling process and to store food. - Ice wands can be used for cooling Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 small pans of chickpea and gravy were found in small prep cooler at 11C and were stored in cooler overnight. Operator discarded the food at the time of inspection. Corrective Action(s): Ensure that all cold potentially hazardous food is stored at least 4C or lower. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Facility uses 3 compartment sink for manual dishwashing. However, no bleach solution was on site for conducting sanitizing step as per their Sanitation plan. 200ppm premixed QUATS spray bottle will be used temporarily for one day for sanitizing food contact surfaces. Corrective Action(s): Please ensure that a food grade sanitizer is available onsite to conduct manual dishwashing. 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: Small prep cooler was operating at an ambient temperature of 11C. Operator stated that he will contact the technician to have it serviced. Corrective Action(s): Ensure that the cooler is maintained in good working order. Do not store any cold potentially hazardous food in cooler until it is able to maintain an ambient temperature of 4C or less. Violation Score: 3

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

Comments

Routine inspection conducted and the following observations were made during the inspection: Note - Updated floor plans have been received and verified during inspection. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Temperature of walk in cooler and pizza prep cooler noted below 4C - Pop coolers were found below 4C - Freezers were found at a temperature of -15 to -23C Temperature logs were maintained and found up-to-date. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of QUATS noted at 200ppm. - 3-compartment sink used for manual dishwashing. See violation above. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate. Note - Walk in cooler and a few stand up freezers are overstocked that could hinder the cold air circulation within the unit. Please do not overstock them.