Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHY-CEQRWG
PREMISES NAME
Golden Samosa Bakery		Tel: (604) 594-9696
Fax:
PREMISES ADDRESS
111 - 12025 Nordel Way
Surrey, BC V3W 1P9		INSPECTION DATE
May 24, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Babli Dalbir Gill 		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Follow-up Inspection conducted today for report#JCHY-CEHRXU.
The following outstanding violations in report#JCHY-CEHRXU have been corrected.
-All handwashing sinks are well equipped with hot and cold running water, liquids soap, and paper towels. All handwashing sinks are all unobstructed.
-Handwashing sink adjacent the 3-compartment sink have been serviced of leaky pipes.
-Chlorine sanitizer buckets and spray bottle measured at 200ppm present in the kitchen area and front servicing area.
-3rd compartment sink measured at 200ppm chlorine. Inform operator to educate all staff to properly wash and sanitize all kitchen utensils and equipment using 3-compartment sink method. All in-use utensils must be washed and sanitized every 4 hours and that food contact surfaces must be sanitized after every batch of samosa filling.
-Shelving racks in the walk-in cooler observed to be cleaned and sanitized to remove food debris and mold growth. Food debris and spices underneath the shelving racks in the dry storage room observed to be cleaned and sanitized. Educated operator to ensure daily cleaning and sanitizing of shelving units and underneath major equipment to prevent built-up of food and mold growth. All vegetable dicers must be washed and sanitized after each-use.

-Observed potato mix stored in the walk-in cooler. Walk-in cooler measured at 4C.

NOTE: Ensure all staff are trained and educated in proper manual ware washing, sanitation of food contact surfaces, and safe food handling practices. Ensure all staff are washing their hands in-between transitioning to different activities.