INSPECTION REPORT Health Protection MBEK-CRFU2D

PREMISES NAME Gateway Pizza & Curry House		Tel: (604) 589-3333 Fax:
PREMISES ADDRESS 9183 148th St Surrey, BC V3R 3W7		INSPECTION DATE May 2, 2023	TIME SPENT 1 hour
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored in pizza prep cooler were measured at an internal temperature of 8 to 9 degrees C. It was stated that items were placed into cooler earlier today. Note: Items to be cooked. Corrective Action(s): Potentially hazardous food items transferred to a working cooler at 4 degrees C or less. Ensure no potentially hazardous food items are stored in the above-noted cooler until it is capable of maintaining 4 degrees C or less. 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: Pizza prep cooler measured 7 to 10 degrees C (ambient). Corrective Action(s): Supervisor contacted service technician during inspection to have cooler serviced. Ensure cooler is capable of maintaining food at 4 degrees C or less. Date to be corrected by: May 3, 2023. Violation Score: 3

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

Comments

Routine health inspection. Coolers (with one noted exception) at 4 degrees C or less. Freezers at -18 degrees C or less. No hot holding at time of inspection. Reminder: Hot potentially hazardous foods to be held at an internal food temperature of 60 degrees C or more. Thermometers available for coolers. Raw animal products are not stored above ready-to-eat foods. Reviewed cooling procedures. It was stated ice wands in use (available). Cooled food internal temperature at 4 degrees C or less. Recommendation: Obtain additional ice wands to ensure adequate supply. Hand sinks (kitchen, staff washroom) are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Bleach water sanitizer available in third compartment warewashing sink and in buckets at 100 to 200 ppm chlorine. Wiping cloths stored in buckets. Note: Operator to obtain appropriate test strips. Stored equipment and utensils in sanitary condition. General sanitation good (including ventilation canopy). Fitted screen door in place at back entry. No signs of pest activity observed at time of inspection. FOODSAFE requirements met. Certificate for supervisor on site is valid to November 29, 2026.