INSPECTION REPORT Health Protection BCUD-ATT26K

PREMISES NAME Gulberg Mediterranean & Persian Grill		Tel: (604) 596-6008 Fax: (604) 596-6506
PREMISES ADDRESS 115 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE December 6, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arshad Mahmood		NEXT INSPECTION DATE December 07, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler lid left open at all times during inspection. Use sporadic. EHO closed the lid at one point of inspection, then came back in the kitchen to find it left open again. Product temperatures are entering the double digits due to improper use of this machine Corrective Action(s): Close lid when not in use. Change this bad habit! Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Knives getting stored wedged between wrapper boxes (top shelf) and the counter. Corrective Action(s): This is not a sanitary means of storing your food contact equipment. Use a clean knife holder - example: magnetic. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher in use not providing a sanitizing cycle. No chlorine residual detected at time of inspection, even after attempting to prime the line. Corrective Action(s): Do not use this machine until a repair has been verified by your EHO. Manually wash, rinse, and sanitize all dishes as instructed at time of inspection. Staff mixed up a sanitizer sink by request. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff using gloves incorrectly - not getting changed at adequate frequency Corrective Action(s): Compartmentalize the kitchen. Raw meat grill area, ready to eat assembly, walk in cooler, and food preparation. Every time you change area, discard your gloves. Another way to look at - change your gloves every time you change tasks. This is a huge point for cross contamination! Be careful. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Walk in cooler: - Numerous foods found without a cover - Bowls being used as scoops and left in product - Opened tomato sauce can in use as a storage container Corrective Action(s): Always have your foods covered and protected from contamination. Use only proper scoops with handles to prevent cross contamination. When you open a can of food, transfer leftovers to a food safe container for storage. Never use opened cans. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not functioning properly. No sanitizer detected. Corrective Action(s): You MUST maintain your monitoring of equipment at least on a daily basis. This must include your refrigerator systems and your dishwasher. DO NOT USE IF BROKEN. Violation Score: 3

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

Comments

Please see above notes as they are numerous, and many critical. A follow up inspection will occur tomorrow. Read through the above violations carefully. Do be discussed with management tomorrow. All coolers maintaining adequate temperatures (except top of prep cooler due to improper use) Manual dishwashing set up at 3 compartment sink measured 100ppm chlorine sanitizer.