INSPECTION REPORT Health Protection MBEK-DDTVKC

PREMISES NAME Gateway Pizza & Curry House		Tel: (604) 589-3333 Fax:
PREMISES ADDRESS 9183 148th St Surrey, BC V3R 3W7		INSPECTION DATE February 12, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harjinder Padda		NEXT INSPECTION DATE February 13, 2025
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pot of butter sauce on stovetop measured 40 to 50 degrees C. Staff stated sauce was cooked 1 hour ago. Corrective Action(s): Burner was turned on to reheat butter sauce at time of inspection. Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit the growth of potential pathogens. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hot water at staff washroom hand sink. Corrective Action(s): Ensure hot water is supplied to facilitate proper hand washing. Have hand sink/plumbing serviced as needed. Date to be corrected by: February 13, 2025. Ensure staff are also washing hands at the designated kitchen hand washing station before resuming work. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bags of food observed on floor next to dry storage rack. Corrective Action(s): Removed from floor. Ensure all food is kept off the floor to protect from potential contamination. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Upright freezer at 2 degrees C. Corrective Action(s): Staff stated freezer was cleaned earlier today, and that the cleaning should not have taken more than one hour. Monitor freezer temperature hourly to check if temperature is dropping and to ensure 4 degrees C is not exceeded (food must be moved to a working cooler/freezer in that case, or discarded if over two hours elapsed). Ensure that freezer is capable of maintaining food at -18 degrees C or less are maintained. Call and have freezer serviced if unable to maintain -18 degrees C or less. Violation Score: 1

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

Comments

Walk in cooler and other coolers at 4 degrees C or less. Chest freezer at -18 degrees C or less. Thermometers available for coolers. Probe thermometer available on site for internal food temperature checks. Raw animal products are not stored above ready-to-eat foods. Cooked food was being cooled in shallow containers at time of inspection. Kitchen hand washing station 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 and is supplied with hot and cold running water. Sink plugs and bleach on site. Bleach water sanitizer available at 100 ppm chlorine. Chlorine bleach sanitizer test strips available on site. General sanitation good (including equipment such as dicer, ventilation canopy, etc.). No signs of pest activity observed at time of inspection. FOODSAFE requirements met. Certificate for management on site verified; valid to March 1, 2029.