Fraser Health Authority



INSPECTION REPORT
Health Protection
JMAA-BHFTDD
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
October 30, 2019
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Arshad Mahmood
NEXT INSPECTION DATE
December 13, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35
Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Rice on stove measured at 37C internally at time of inspection. No cooling logs present. Rice left on stovetop for > 1.5 hours and was discarded at time of inspection.
Corrective Action(s): Rice will need to be transferred immediately to shallow containers and cooled in walk-in cooler. As the cooling methods have been inconsistent and poorly documented, you will need to submit a revised food safety plan for cooling the rice. All cooked rice must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. This must be clearly documented in a cooling log.

Date to be corrected by: November 1, 2019 (Friday)


Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1. Dough presser underneath shelving in poor sanitary condition. Electrical panel was observed to be 'scotch-taped' to the unit with built up food debris. This is not acceptable.
2. "Magic-Bullet" TM blender and unit was saturated with grease, grime, and mould-like residues.
3. Rotary mixer in very poor sanitary condition and was covered with a bag and duct-tape.
4. At the beginning of the inspection, a variety of soiled cloths were present under the prep table. These cloths were discared as soon as the Environmental Health Officer entered the establishment.
Corrective Action(s): 1. Properly clean and sanitize the dough presser and the rotary mixer. Do not use these units until a follow-up inspection has been conducted to ascertain that they are in sanitary condition. Scotch tape and any extraneous materials inside the unit are NOT PERMITTED.
2. Rags need to be placed inside a sanitizing pail. This sanitizing pail must be changed every 2 hours.
Violation Score: 15

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Hand wash station covered by cutting board at beginning of inspection. The hand wash station was dry and was evidently un-used throughout the course of food preparation.
Corrective Action(s): You must ensure that you wash your hands at adequate frequency (i.e. before and after food preparation, after touching any part of your body, sneezing). Hand hygiene is essential.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed in the following areas:
- Crevice located beside the back door
- At the front-of-house, underneath the ice machine
Corrective Action(s): Remove all rodent droppings noted above with 1 part bleach, 9 parts water. Contact your professional pest control company for additional monitoring and follow-up. Crevice area needs to be deep-cleaned and assessed for entry points.

Date to be corrected by: End of day today
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Premise needs additional cleaning in the following areas:
- Floor of the walk-in cooler, there is a gross accumulation of debris and sauce
- Areas in between your fryers and grills (crevices) need to be thoroughly cleaned
Corrective Action(s): Thoroughly clean aforementioned areas and ensure that they are maintained in good sanitary condition. Dirt, grime, and debris are common pest attractants and will need be routinely removed.

Date to be corrected by: 1 week
Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Blanket stacked on top of the dough mixer.
Corrective Action(s): Remove all blankets and unnecessary materials from the storage room. Only items required for kitchen use should be in the kitchen.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Managers with FoodSafe certification frequently off site. Daytime staff not FoodSafe certified
Corrective Action(s): There must always be at least 1 person with FoodSafe or equivalent at all times of food preparation.
Register your daytime staff, and send the registration confirmation to your EHO.
Violation Score: 1

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

Routine inspection conducted. See violations above and address them immediately. Follow-up inspection to occur.

- Sanitizing pail measures 200 ppm chlorine residual
- Low-temperature dishwasher reaches 50 ppm at the plate at final rinse cycle. Chlorine test strips available
- Walk-in cooler at 5C
- Prep cooler at 2C (top) and 2C (bottom)
- Rice hot-held at 60C
- Temperature logs have been taken for the month of October, but have been neglected for the last two days. Maintain your temperature logs and dishwasher logs DAILY