INSPECTION REPORT Health Protection MBEK-D8KTKY

PREMISES NAME Gateway Pizza & Curry House		Tel: (604) 589-3333 Fax:
PREMISES ADDRESS 9183 148th St Surrey, BC V3R 3W7		INSPECTION DATE August 28, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harjinder Padda		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large bucket of butter sauce stored in the kitchen prep cooler had an internal temperature of 11 degrees C. Butter sauce cooked yesterday. Corrective Action(s): As butter sauce could not be easily discarded during the inspection, bleach was added to the sauce to prevent it from being re-used. Sauce was taken out to the outdoor dispsal area. Ensure potentially hazardous food is cooled from an internal temperature of 60 degrees C to 20 degrees C within 2 hours, then from 20 degrees C to 4 degrees C within the next 4 hours to limit the growth of potential pathogens, including toxins that may not be destroyed by reheating. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer bucket in kitchen had no detectable sanitizer. Corrective Action(s): Sanitizer was remade and tested at 100 to 200 ppm chlorine. Ensure sanitizer is always maintained at safe and effective concentrations to effectively kill pathogens that may remain on surfaces. Ensure all surfaces are resanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Handle of scoop was stored in mint chutney. Corrective Action(s): Staff opted to discard mint chutney. Ensure scoops are stored in a safe manner to protect food from potential contamination. Violation Score: 3

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

Comments

Routine health inspection. Walk in cooler at 2 degrees C. Pizza prep cooler at 4 degrees C (below) and 3 degrees C (above). 3-door under counter cooler at 1 degree C. Cook area prep cooler at 3 degrees C (below) and 4 degrees C (above). Cook area 2-door cooler at 3 degrees C. Freezers at -18 degrees C or less. Probe thermometer available on site for internal food temperature checks. Raw animal products are not stored above ready-to-eat foods. Hand sinks accessible and supplied with hot and cold running water, liquid soap, and paper towels. Adequate hair control in use (hair nets). Three compartment sink available for manual ware washing. Sink plugs and bleach on site. Staff able to prepare a 100 to 200 ppm chlorine sanitizer in third compartment at time of inspection. Chlorine bleach sanitizer test strips available on site. General sanitation good (including equipment such as dicer, ventilation canopy, etc.). No signs of pest activity observed at time of inspection. FOODSAFE requirements met. Certificate for staff on site verified; valid to November 29, 2026. Temperature logs available and up-to-date.