INSPECTION REPORT Health Protection TGIL-CMSUXV

PREMISES NAME Gurdwara Amrit Prakash Sikh Temple		Tel: (604) 600-7413 Fax: (604) 598-8581
PREMISES ADDRESS 7990 123A St Surrey, BC V3W 3W2		INSPECTION DATE January 5, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Holy Satsang Foundation		NEXT INSPECTION DATE January 06, 2023
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION* No sanitizer solution was available onsite for sanitizing the food prep tables. Volunteers onsite were aware how to make it and prepared 200ppm bleach solution during inspection. Corrective Action(s): Ensure that an approved food grade sanitizer solution is available at all times during facility operation. 100-200ppm bleach solution can be prepared by adding 1 tsp of bleach solution in 1L of water. **Please note that it is a repeated violation. Failure to comply in future may result in enforcement action. Violation Score: 15

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed behind the stainless steel cooler. Corrective Action(s): - Remove the droppings and disinfect the area with 1 part bleach to 9 parts water solution. - Regularly monitor for any new rodent activity. - Notify your pest control company and implement necessary control measures. TO BE CORRECTED BY - Ongoing Violation Score: 3

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

Comments

Routine inspection conducted at the kitchen. Findings: - Temperature of cooler noted at 0C - Chest freezer at -14C - Hot holding units were in place for lunch and the internal temperature of food recorded above 60C. - 3 compartment dishwashing sink available and staff discussed proper steps for manual dishwashing - wash, rinse, sanitize & air dry. - Improvement noted in terms of general sanitation of the kitchen and food storage practices. - Mechanical traps were in place. Staff stated that pest control company conducted an inspection recently. - High temp mechanical dishwasher is used for ware washing. However, at the time of inspection, the dishwasher was not turned on (inspection conducted prior to lunch time). A follow up inspection will be conducted tomorrow to verify the temperature at wash and rinse cycle. As discussed during inspection, please turn the dishwasher on prior to the inspection. NOTE - A large container of yogurt was stored in the cooler. Upon asking, staff stated that it was prepared onsite as an ingredient for curry. Please note that if yogurt is being prepared onsite for immediate consumption by public, a Food Safety Plan must be submitted to Fraser Health for Health approval prior to conducting food processing (making yogurt) onsite.