INSPECTION REPORT Health Protection AHEN-BALSTN

PREMISES NAME Darbar Sri Guru Granth Sahibji Surrey		Tel: (604) 588-0130 Fax: (604) 588-0888
PREMISES ADDRESS 8820 168th St Surrey, BC V4N 6G7		INSPECTION DATE March 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amarjit Sangha/ Hardeep Gill		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

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Shahi paneer was being cooled inside a large pot inside the walk-in-cooler and was not properly cooled to 4 degrees C within the 6 hour cooling curve. Corrective Action(s): Improperly cooled shahi paneer was discarded at the time of inspection to prevent foodborne illness. Recommended cooling methods were reviewed: 1. Portion out food and use shallow metal pans 2. Use an ice bather bath and stir the curry/liquid mix. 3. Use a clean cooling wand. Potentially hazardous food (cooked curries, rice, etc.) being cooled must cool from 60 to 20 degrees C within 2 hours and then to 4 degrees C within an additional 4 hours (total time of 6 hours). Food safety plan was reviewed. Please monitor the cooling temperatures of food using a clean and sanitized probe thermometer. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shahi paneer being cooled was above 4 degrees C however below 60 degrees C (at 11 degrees C) since yesterday. Shahi paneer did not meet the safe cooling temperatures of 60 to 20 degrees C within 2 hours and then to 4 degrees C within 4 hours (total time of 6 hours). Corrective Action(s): Improperly cooled shahi paneer was discarded at the time of inspection to prevent foodborne illness. Make sure food being cooled is cooled rapidly from 60 to 20 degrees C within 2 hours and then to 4 degrees C within an additional 4 hours (total time of 6 hours). Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held rice was below 60 degrees C in the hot-holding unit for more than 2 hours. Corrective Action(s): Hot-held rice below 60 degrees C for more than 2 hours was voluntarily discarded by staff. Make sure all hot-held food is kept at or above 60 degrees C. Check hot-holding temperatures at the beginning of food service and at least every 2 hours throughout the day. Cover food in the hot-holding unit, increase the heat setting, and/or increase the hot water temperature in the hot-holding unit to keep food at or above 60 degrees C. 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

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was at 4 degrees C (at or below 4 degrees C). Upright cooler was at 0.1 degrees C (at or below 4 degrees C). Refrigeration units were equipped with thermometers. Upright freezer temperature was satisfactory. Conveyer high temperature dishwasher had a final rinse temperature of 72.3 degrees C (71 degrees C or hotter) at the plate. 100-200 ppm chlorine sanitizer (bleach water) was present in a spray bottle. 200 ppm QUATS sanitizer was available from the dispenser at a sink. No signs of recent pest activity were present at the time of inspection. Light bulbs had shatterproof covers over them. LED lights have been placed in the kitchen as well and replaced some of the previous ceiling lights. Food storage areas were in a clean condition at the time of inspection. Food was covered in storage areas.