INSPECTION REPORT Health Protection JTAG-CHUSD2

PREMISES NAME Gurdwara Sahib Dasmesh Darbar		Tel: (604) 594-2573 Fax:
PREMISES ADDRESS 12885 85th Ave Surrey, BC V3W 0K8		INSPECTION DATE September 1, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler ambient air temperature noted at 11.7C. Corrective Action(s): Operator to ensure walk-in cooler does not store potentially hazardous foods (e.g., milk, cooked potatoes, yogurt dessert) until it is serviced or replaced and capable of maintaining ambient air temperature at 4C (40F) or below. Invoice will be reviewed during follow-up inspection. Date to be Corrected By: Immediately Violation Score: 3

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

Comments

Chlorine sanitizer available on site and noted at 100ppm. A dilute bleach solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water or 1 tablespoon of bleach to 1 imperial gallon of water. Operator to ensure solution is prepared fresh daily. Solution can be applied to a cleaned surface and allowed to air dry. Walk-in cooler noted with working internal thermometer that measures ambient air temperature. Operator to ensure daily temperature logs are maintained for all cooler and freezer units. OUTSTANDING: High-temperature dishwasher noted between 59C-60.7C at the plate after final rinse cycle. Operator to ensure unit is serviced or replaced and capable of achieving at least 82C (180F) at the gauge and at least 71C (160F) at the plate after final rinse cycle. Sanitizing step using 100ppm chlorine required for all wares and utensils washed and rinsed through dishwasher. Invoice will be reviewed during follow-up inspection. Date to be Corrected By: Immediately