INSPECTION REPORT Health Protection ATHI-CATR9C

PREMISES NAME Gurdwara Sahib Dasmesh Darbar		Tel: (604) 594-2573 Fax:
PREMISES ADDRESS 12885 85th Ave Surrey, BC V3W 0K8		INSPECTION DATE January 19, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 03, 2022
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 = 14

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No food surface sanitizer was prepared at the time of inspeciton. Volunteer was notified and educated on how to prepare santiizer solution. Spray bottles were provided and bleach based sanitizer solution was prepared on-site. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher booster is malfunctioning. The plumber was called during inspection and inspector spoke to the plumber. The plumber explains that the booster has been ordered and they are waiting on shipment and installation. Corrective Action(s): Ensure the dishwasher is repaired as soon as possible. In the meantime, volunteers were educated on manual warewashing using bleach sanitizer. The volunteer explains that on the weekend when there is a higher volume of visitors, disposable plates will be used. Date to be corrected by: As soon as possible Violation Score: 9

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

Comments

Routine inspection conducted alongside volunteers in the Gurdwara kitchen. -Premises is maintained in a clean manner -All cooling units are at or below 4C. Storage is satisfactory -Freezer units are at or below -18C -Hot holding units are achieving 60C. Most food is turned over in less than 2 hours. -Manual dishwashing is taking place in place of dishwasher, until dishwasher is repaired. *it is recommended to use single use disposable plates to reduce workload due to high volume of visitors* -Dry storage is clean and maintained. Food is stored in pest proof containers and above the floor (15cm). -No signs of pest activity observed -Fume hood is clean No signature required due to COVID-19