INSPECTION REPORT Health Protection AJON-CM9R74

PREMISES NAME Gateway Pizza & Curry House		Tel: (604) 589-3333 Fax:
PREMISES ADDRESS 9183 148th St Surrey, BC V3R 3W7		INSPECTION DATE December 19, 2022	TIME SPENT 0.75 hours
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tray holding utensils, knives and rolling pins stored at the very bottom of tray rack observed to be in an unsanitary condition. Corrective Action(s): Place all cleaned and sanitized utensils, knives and rolling pins to a clean and sanitized tray. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Shelves of walk-in cooler have some mould growth in the grooves. 2. Fan grates in walk-in cooler have accumulation of dust and debris. Corrective Action(s): 1. Clean all shelves in the walk-in cooler. Ensure to regularly clean all food storage shelves as per your sanitation plan. 2. Clean fan grates in walk-in cooler. To be corrected today. Violation Score: 3

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. All temperatures met health requirements: - Coolers (walk-in, all prep coolers and their inserts, under-counter cooler, beverages) maintained at or below 4 degrees Celsius. - Freezers (chest and upright) maintained below -18 degrees Celsius. - No hot holding at the time of inspection. Ensure hot holding unit is preheated to at least 60 degrees Celsius before placing in food that has been cooked/reheated to at least 74 degrees Celsius. Concentration of bleach sanitizer in buckets = 200 ppm. Wiping cloths stored in sanitizer solution - very good. 3-compartment sink available for manual warewashing. Sink equipped with hot/cold running water and drain plugs. Bleach available onsite for manual warewashing. Employee washroom sink equipped with liquid soap, paper towels and hot/cold running water. No signs of pest activity at the time of inspection. Premises well lit. Employees wear hair nets and aprons. Operator signature not required due to the COVID-19 Pandemic.