INSPECTION REPORT Health Protection AHEN-C5ZTY8

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 18, 2021	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

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): 0 ppm QUATS sanitizer was available in the spray bottle. Only QUATS sanitizer is used on-site. Corrective Action(s): Staff refilled 200 ppm QUATS sanitizer into the spray bottle during the inspection and used it to sanitize the dining tables. Obtain QUATS test strips to check the sanitizer concentration and change the QUATS sanitizer solution in the spray bottle frequently enough to maintain a 200 ppm concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A garbage bag was observed to be in direct contact with dough. Corrective Action(s): Do not use garbage bags to cover food since they can contain pesticides and odour-suppressing chemicals. Make sure only food grade materials, such as saran wrap, are used to cover and contact food. Dough in contact with the garbage bag was discarded by the Operator during the inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lower table surface near the prep. cooler had a liner that is deteriorating and is not made of durable materials. Dishwasher had the original liner over its' exterior surface. Corrective Action(s): Remove the liners from the lower table surface and exterior surface of the dishwasher. Clean and sanitize the durable surfaces below the liners. Correct within 1 week. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. 2-compartment sink was supplied with hot and cold running water. 200 ppm QUATS sanitizer was available in sanitizer pails near the food prep. area. Small sink unit with overhead sprayer near the dishwasher was operational. Dishwasher was turned on during the inspection. Dishwasher took quite some time (approximately 2 hours initially and approximately 15-20 minutes between loads) for the green light indicating the dishwasher is "ready to use" to display. High temperature dishwasher final rinse temperature was at 71 degrees C twice and at 72 degrees C once (just met the minimal required final rinse temperature of at least 71 degrees C to achieve the sanitizing standard) when the green light was turned on near the "ready to use" display feature. Person in charge called a technician to assess and re-service the dishwasher since it took quite some time for the dishwasher to display the "ready to use" green light between loads and since the dishwasher was just meeting the minimal final rinse temperature to achieve a sanitizing standard. *Operator agreed to provide an update to the district Environmental Health Officer once the technician assesses the dishwasher and agreed to contact E.H.O. for a follow up inspection. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Walk-in-freezer and other freezer units were at or below -18 degrees C. Stored curries and sauces inside the walk-in-cooler had an internal temperature at or below 4 degrees C. Staff mentioned that they place the cooked curries temporarily into the walk-in-freezer to rapidly lower the temperature before placing them into the walk-in-cooler. Other recommended cooling methods, including an ice water bath, using shallow metal containers, and/or a cooling wand, were reviewed with the Operator. Safe cooling temperatures (from 60 to 20 degrees C or less within 2 hours and 20 to 4 degrees C or less within 4 hours) were reviewed with the Operator. A waterproof probe thermometer with a mode button was available on-site. IR thermometer was also available. No signs of recent pest activity were present at the time of inspection.