INSPECTION REPORT Health Protection JCHW-CLPRTG

PREMISES NAME Veerji Fish 'N' Grill (Fraser Hwy)		Tel: (604) 498-8118 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE December 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish filets defrosted in the back 2-compartment sink overnight were at 9C. Corrective Action(s): Potentially hazardous foods cannot be stored between 4C to 60C for more than 2 hours to prevent the growth of pathogens and or the formation of toxins. Filets were discarded at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Dough was covered with a garbage bag. 2) Bleach was too strong and could not be tested - test strip bleached out immediately. 3) Onions were stored on the floor. Corrective Action(s): 1) Discontinue the practice of using garbage bags to cover foods. Garbage bags are not considered food grade and may result in contamination of foods. Dough was discarded at the time of inspection. 2) Bleach sanitizer must be maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm are considered toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon water per litre of bleach. 3) Ensure foods are stored off the ground and protected from potential contamination. Onions were relocated at the time of inspection. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Staff stated frozen fish are thawed at room temperature overnight for use the next day. Large filets were less than 4C and small filets were at 9C. Corrective Action(s): Potentially hazardous foods must be thawed in a refrigerator at 4C or less or under cold running water. Large filets were placed in the cooler and small filet were discarded at the time of inspection. Violation Score: 1 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Single use plastic zipper seal bag was hanging on the dishwasher for drying. Corrective Action(s): Single use bags can only be used once and must be discarded after each use. Single use items cannot be properly washed and sanitized after each use. Bag was discarded at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -walk-in freezer was at -13C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen under counter cooler was at 4C. -Kitchen bar cooler was at 4C. -Upright cooler in the customer area was at 4C. -Freezer in the front area was at -16C. -Temperatures are checked and recorded daily. A few instances were noted where the temperature was at 5C. If temperatures are above 4C, staff should check the temperature at a later time and document the temperature to verify the cooler is functioning properly. -Hot potentially hazardous foods are cooled in the walk-in freezer for approximately 3 hours, then moved into the walk-in cooler. Cooked foods were at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Staff stated scoops are stored in water and water is changed every 2 hours. -Raw meats were observed stored at the lowest level. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until June 30, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.