INSPECTION REPORT Health Protection TGIL-C93QT6

PREMISES NAME Sahota's Live Grill		Tel: (604) 503-3223 Fax:
PREMISES ADDRESS 2 - 7548 120th St Surrey, BC V3W 3N1		INSPECTION DATE November 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aminder Sahota		NEXT INSPECTION DATE 3 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings were observed in the followin area: - In the back kitchen area near dough mixer - Behind upright stainless steel freezer Corrective Action(s): Ensure that the facility is kept in sanitary condition and free of pest. Remove all teh mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. Continue monitoring for any signs of pest at the facility. TO BE CORRECTED BY - Immediately Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # TGIL-C8X6QF of Nov-19-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Majority of the equipment was found in unsanitary condition: 1. Both stainless steel freezer and cooler had food debris and food spills inside them. 2. Refrigerator in dry storage area was filthy and unorganized. 3. Dough mixer had build up of dry dough and mouse dropping at the bottom. 4. Prep cooler used for cold holding had containers overflowing with gravy. Inside of the prep cooler had build up of left over and dried up gravy. 5. Cooking range, tandoor, burner and grills had food spills and stains on their surfaces. 6. Dishwashing sinks had build up of food debris. 7. Storage bins and containers had build up of food debris both inside and outside. Correction: Ensure that all the equipment, utensils and food contact surfaces are cleaned/washed then SANITIZED with an approved sanitizer regularly and maintained in good sanitary condition to prevent the risk of food contamination. TO BE CORRECTED BY - Immediately Code 302 noted on Routine inspection # TGIL-C8X6QF of Nov-19-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. As per the staff, dough mixer is cleaned on site. Staff only uses wet cloth. No sanitizer is used after cleaning. 2. No sanitizer solution was available on site at the time of inspection. Staff was using dry rags to wipe down food contact surfaces. Correction: Ensure that all the equipment/utensils/food contact surfaces are washed then sanitized with an approved sanitizer. 1. Dough mixer must be cleaned then sanitized with an approved sanitizer. 2. Always prepare sanitizer solution at the start of the shift. Sanitize the food contact surfaces such as shelves, prep tables, prep boards with sanitizer at each work station. Store rags in the sanitizer bucket. Staff prepared bleach solution at the time of inspection. The concentration was measured at 200ppm. TO BE CORRECTED BY - Immediately

Comments

Follow-up inspection conducted to the routine inspection (report #TGIL-C8X6Q7) and the following observations were made during inspection: - Significant improvement noted in regards to sanitation of the facility. - The following equipment were cleaned and sanitized & found in good sanitary condition - stainless steel freezer and cooler, dough mixer, prep cooler (gravy), cooking range, tandoor, burner, grills, dishwashing sink, storage bins. - Refrigeration in dry storage area was not in service and was not used for storing food. - Spray bottles with bleach solution was available on each food prep area. The concentration of bleach was noted at 200ppm. LABEL the spray bottles. - No dirty rags were found on food prep surfaces. - Scoops were found in good sanitary condition. - Food was found properly covered and protected from contamination. - Dry storage area and walk-in cooler were cleaned and re-organized. - Broken small chest freezer was removed from the facility. - Small beverage cooler was turned off and not used for storing any drinks. Discard the white prep board and use the small cutting board until you receive the new board for prep cooler. Please ensure that the facility is cleaned and sanitized regularly.