INSPECTION REPORT Health Protection YTAN-AV3UBE

PREMISES NAME Gurdwara Sahib Brookside Temple		Tel: (604) 502-0602 Fax: (778) 565-1223
PREMISES ADDRESS 8365 140th St Surrey, BC V3W 5K9		INSPECTION DATE January 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baldev Kalsi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Yogurt was stored in insert at room temperature, internal temperature was 12C. Corrective Action(s): Discard leftover yogurt in this insert. Yogurt must be held at 4C or colder. Use smaller inserts and fill only half full to ensure it is used up within 2 hours. Yogurt in insert must be discarded every 2 hours. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some hot held items were at 53C-56C. Leftover cooked rice was held at room temperature in large pot. Corrective Action(s): - Hot food must be held at 60C or hotter. - Ensure hot holding units are on a high enough heat to maintain temperatures of food at 60C. - Leftover rice was discarded at time of inspection - When cooling hot foods, cool from 60C to 20C within 2 hours and from 20C to 4C within 4 hours in the cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Reusable towel was being used at front hand sink for drying hands. Corrective Action(s): Only single-use paper towels must be used. Discontinue use of reusable towel at this hand sink. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand sink at back of kitchen was supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available at 200 ppm - good - High-temperature dishwasher reached 71C at plate surface level during rinse cycle - Bulk bin and bulk ingredient dispenser area maintained in sanitary condition. All bins had proper lids. - All food stored off the floor - All coolers were at or below 4C - Freezer temperature satisfactory - General sanitation satisfactory - No signs of pest activity noted at time of inspection *Note: ensure all food items in coolers are properly covered

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AV3UBE
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:
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