INSPECTION REPORT Health Protection KLAI-D33TLC

PREMISES NAME Gurudwara Guru Teg Bahadar Sahib		Tel: (778) 714-3400 Fax:
PREMISES ADDRESS 5988 184th St Surrey, BC V3S 4N4		INSPECTION DATE March 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jagjiwan Vasir		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice was noted with an internal temperature of 34.0C and the hot hold unit that was holding the rice was not plugged in. Corrective Action(s): **Note: This is a repeated violation** Operator plugged in the hot hold unit when issue was pointed out. Hot hold units must always be plugged in when holding hot potentially hazardous food (e.g. cooked rice). If cooked rice was previously cooled, reheat rice to at least 74.0C using a microwave or stove top prior to putting in a preheated hot hold unit. Toxin may be produced in cooked rice if left at room temperature for too long and could lead to foodborne illnesses to the consumers. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishes were observed being washed during the inspection, however the sanitize basin was not set-up. Corrective Action(s): **Repeat violation** Sanitize basin was set-up at the time of inspection. 200 PPM chlorine residual was detected in the sanitize basin. Remind all volunteers and staff to sanitize dishwares for at least 30 seconds then air-dry the dishes before storing away. Going forward, the sanitize basin MUST be set-up when dishes are being done. If this is not observed during any future inspections, escalated enforcement actions may occur. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted today: Handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Curry in the hot hold units were noted above 60.0C. Dry goods area noted in sanitary condition. Sanitizer spray bottle available. 200 PPM chlorine residual detected in the spray bottle. No signs of pest activities noted during the inspection. Overall sanitation of facility has improved. Note: Operator is thinking of installing a dish machine. Please update your floor plan and Sanitation Plan and send it to your district Health Inspector before installing the dish machine. Once the machine is installed, contact your Inspector for a consultation to ensure the dish machine will be used correctly.