Report No. ABAN-AVGU2T

INSPECTION REPORT
Health Protection
ABAN-AVGU2T

PREMISES NAME
Satnam Education Society of BC

Tel: (604) 951-2333
Fax: (778) 284-2422

PREMISES ADDRESS
10677 124th St
Surrey, BC V3V 0B1

INSPECTION DATE
January 29, 2018

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Balwant Singh Bhandher

NEXT INSPECTION DATE
January 31, 2018

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD 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 = 56

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Large pot of yogurt stored on floor in kitchen. Yogurt temperature measured at 13.7 degrees Celsius.
Corrective Action(s):
Place yogurt into walk-in cooler immediately. Ensure all cold potentially hazardous food is stored at or below 4 degrees Celsius.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
The following potentially hazardous foods were stored on floor of kitchen in large pots:
- Mattar paneer (probed at 31.6 degrees Celsius)
- Rice (probed at 32.4 degrees Celsius)
- Kheer (probed at 38.9 degrees Celsius)
- Daal (probed at 47.3 degrees Celsius)
Corrective Action(s):
Reheat all food items listed above to above 74 degrees Celsius, then place into hot holding at 60 degrees Celsius.
Violation Score: 15

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. Both ventilation canopies have heavy accumulation of dust and debris.
2. Dough mixer is maintained in an unsanitary condition.
Corrective Action(s):
1. Clean both ventilation canopies to prevent dust and debris from entering the food being cooked below.
2. Clean and sanitize dough mixer after each use.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
No sanitizer available at the time of inspection.
Corrective Action(s):
Prepare a 100-200 pppm bleach sanitizer solution (1 tsp bleach per litre water) immediately.
Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
1. Bowl used to scoop cooked rice in large container.
2. Bowl used to scoop kheer in large container.
3. Leftover open can of tomato paste stored in freezer.
4. Broom dust pan stored directly on top of spices in dry storage room.
5. Bag of onions stored directly on "clean" utensils.
6. Several open bags of flour stored in dry storage room.
7. One dented can of mango pulp found in dry storage room.
Corrective Action(s):
1. Use a proper scoop/ladle to scoop cooked rice.
2. Use a proper scoop/ladle to scoop kheer.
3. Transfer any leftover food into a food grade container with a lid.
4. Remove dust pan from spices and ensure any open spice bags are transferred to a food grade container with a lid.
5. Remove bag of onions from on top of utensils and place in a designated container.
6. Place open bags of flour into a food grade container with a lid.
7. Remove dented can of mango pulp from facility.
Violation Score: 15

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation:
No one onsite had FOODSAFE Level 1 certification.
Corrective Action(s):
Ensure at least one person has FOODSAFE Level 1 certification onsite while kitchen is in operation.
Violation Score: 1

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

Comments

Routine Inspection:
- Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
- High temperature dishwasher sanitizing with >71 degrees Celsius.