INSPECTION REPORT Health Protection BCUD-AQPQ28

PREMISES NAME Gulberg Tandoor & Donair		Tel: (604) 543-2080 Fax:
PREMISES ADDRESS 118&119 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE August 29, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zafar Khan		NEXT INSPECTION DATE September 05, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed along floor of premise, crevice beside walk in cooler, and within the dough mixer base. Corrective Action(s): 1) Document and clean the above noted areas 2) Have your pest control do a visit of the premise 3) Address your cleaning schedule to reflect an active rodent infestation. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed splatter along North wall of kitchen. West wall has some food splatter Dough mixer found with old/ dried on food debris on entire machine Corrective Action(s): Operator said a power wash is scheduled for after the Friday holiday. When this occurs, pay special attention to the above noted areas. Ensure large equipment is moved to clean hard to reach areas. Manually clean areas that cannot be power washed like walls near equipment, and electrical areas such as the dough mixer base. Violation Score: 9

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Dishwasher reached 71C internally at rinse cycle after warm up Freezers ranged from -8C (large chest) to -20C (smallest chest) Small prep cooler 4C Large pizza prep cooler 2C Front prep cooler 4C Walk in cooler 3C Temperature records on site and available for review. Good Bleach sanitizer found on site at 100ppm. Good - use it! **As discussed, discolouration of your cutting boards will not occur as quickly if your staff are frequently using your sanitizer soaked wiping rags. Enforce this. Donair cone observed getting started on grill - remember, partially cooked cones must have the cooked product removed, grilled on your flat top to reach 74C internally, cooled rapidly, then used the next day after a 74C reheat. The remainder of the cone can be used only once. Pizza and dry hot holding cabinet both >60C Various dishes on water filled hot holding unit varied in temperature. If preparing product before lunch/ dinner rush, please cover to keep the safe temperatures. General sanitation noted above. Improvements noted since last inspection, however increased cleaning is required to get rid of your rodent infestation. Note: screen door not tight fitting. Have this altered/ serviced/ replaced to create a pest proof doorway. Sweets coolers found on and functional, however they had been left off overnight. No products inside currently require refrigeration - don't do this if there are gulab jamun, rasgulla, etc!

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AQPQ28
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: No trans fat found on site.
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