INSPECTION REPORT Health Protection MBEK-CSJSS3

PREMISES NAME Gurdwara Dukh Nivaran Sahib Society		Tel: (604) 594-5100 Fax:
PREMISES ADDRESS 15255 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE June 6, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Sarabjit Bains		NEXT INSPECTION DATE June 07, 2023
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 = 49

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored in walk-in cooler was measured at an internal food temperature of 18 degrees C. This includes dairy products and cooked food items such as curries. Corrective Action(s): Potentially hazardous food items were discarded and/or intentionally adulterated under the direction of the Environmental Health Officer to prevent them from being served to the public. Ensure potentially hazardous foods are maintained at 4 degrees C or less in order to limit the growth of pathogens and/or toxins that may cause foodborne illness. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. High temperature dishwasher measured 51 to 61 degrees C at the utensil surface during the final rinse. 2. No food contact surface sanitizer available. Corrective Action(s): 1. Dishwasher was observed to be in heavy use during inspection. Dishwasher was tested again after not being used for a period of rest between cycles and was measured at 72 degrees C at the utensil surface (minimum required: 71 degrees C at the utensil surface). All equipment and utensils to be re-washed and sanitized. Ensure dishwasher is reaching at least 71 degrees C at the utensil surface during cycles when in use. 2. Bleach water sanitizer prepared at 100 to 200 ppm chlorine at time of inspection. Ensure sanitizer is available at all times at the correct concentration required for safe and effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed in dry storage room. Corrective Action(s): Packaged food removed during inspection and dry storage room was in the process of being cleaned. Ensure all surfaces are properly sanitized. Information sheet on pest control measures to be provided. Ensure entry points are located and sealed. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler ambient temperature at 18 degrees C. Corrective Action(s): Repair technician contacted at time of inspection. Potentially hazardous food discarded. Ensure cooler is capable of maintaining potentially hazardous food at 4 degrees C or less. Date to be corrected by: Today. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: It was stated that no volunteers or staff on site hold FOODSAFE Level 1 or equivalent. Corrective Action(s): Ensure that at all times, at least one staff member or volunteer on site has FOODSAFE Level 1 or equivalent. Date to be corrected by: July 6, 2023. Violation Score: 1

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

Comments

Routine health inspection. Hot holding at 60 degrees C or more. Hand sinks are accessible and supplied with hot and cold running water, liquid soap, and a single service method of hand drying. Three compartment sink available for manual ware washing. Bleach on site. Cooking and food preparation areas generally maintained in clean condition.