INSPECTION REPORT Health Protection JCHW-CHLSFW

PREMISES NAME Veerji Fish 'N' Grill (Fraser Hwy)		Tel: (604) 498-8118 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE August 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE August 26, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 48

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer as available in the kitchen area. Corrective Action(s): Each food preparation area must have access to bleach at 100ppm to 200ppm to properly sanitize food contact surfaces. Spray bottle of bleach at 100ppm was placed in the kitchen at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station did not have single use paper towels or liquid hand soap. Staff washroom did not have liquid hand soap. Corrective Action(s): Handwash stations must have hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap and single use paper towels were refilled at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw meats were stored above ready-to-eat foods. 2) Onions were placed on top of rodent tin cat boxes. 3) Ingredients were stored on the floor. 4) Bus pan of cooked food was placed on the floor under a table. 5) Foods items were uncovered in the walk-in cooler. 6) Onions were being peeled on the floor by the back door. Corrective Action(s): 1) Re-organize coolers and ensure raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. 2) Do not stored food items on bait boxes to prevent potential contamination of foods. 3) Ensure foods are stored off the ground to prevent potential contamination of foods and to facilitate cleaning of the facility. 4) Do not store foods on the floor to prevent potential contamination of foods. 5) Ensure foods are covered to prevent potential contamination of foods. 6) Discontinue the practice of preparing foods in the floor to prevent potential contamination of foods. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods were thawing in stagnant water and at room temperature. Corrective Action(s): Foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens. Food items were transferred into the walk-in cooler and thawed under cold running water at the time of inspection. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was lining a shelving unit in the kitchen. Corrective Action(s): Discontinue the practice of using cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 6C. Corrective Action(s): Service or adjust cooler to ensure it can maintained 4C or less at all times. Violation Score: 9

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -12C. -Under counter cooler was at 2C. -Kitchen bar cooler (condiments) was at 4C. -Front bar cooler was at 4C. -Front upright cooler was at 4C (milk bedam). -Front novelty freezer was at -15C. -Cooked foods rapidly cooled in the walk-in freezer and were at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and hot air drying. -FOODSAFE Level 1 valid until January 09, 2026. Additional staff have been trained in FOODSAFE Level 1. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.