INSPECTION REPORT Health Protection JMAA-BFVT4V

PREMISES NAME Gulberg Tandoor & Donair		Tel: (604) 543-2080 Fax:
PREMISES ADDRESS 119 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE September 10, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zafar Khan		NEXT INSPECTION DATE September 24, 2019
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Allo tikki was observed being displayed at the front at 30C. Operator states that they are not immediately served, but will be re-heated. Allo tikki was prepared approximately 2 hours ago. 2. Samosas were inside the hot-holding cabinet at 47C. Corrective Action(s): 1. Do not leave allo tikki in the "danger zone", even if you are re-heating it afterwards. Allo tikki was reheated to 74C for 15s at time of inspection. In the future, the allo tikki must be displayed in a manner that keeps it at 60C or greater (e.g. inside the chafing dishes). 2. Samosas were deep-fried again. Hot-holding cabinet was dialed up so that it reached an ambient temperature of 60C. The hot-holding cabinet must be at a setting which keeps it at 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato press was in poor sanitary condition. Corrective Action(s): Potato press was placed in the dishpit area to be cleaned and sanitized. Ensure that all food contact surfaces are cleaned and sanitized after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed inside storage area on 2/F. Corrective Action(s): Organize the storage space on 2/F and remove all rodent droppings with 1 part bleach, 9 parts water. Continue to work with your pest control company on monitoring and control. Date to be corrected by: September 17, 2019 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas that need additional cleaning: 1) Behind the tandoori oven has a build-up of oil / grime 2) Along the corners of the dishpit room (i.e. behind the shelving for the clean dishes) 3) Underneath the food preparation tables at the back-of-house 4) Storage room on 2/F needs to be decluttered Corrective Action(s): Clean and degrease the aforementioned areas. Your premise should be in sanitary condition at all times as a preventative measure against rodent activity. Date: September 17, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were noted: 1. Temperatures - Walk-in cooler at 3C - Stand-up glass cooler at 3C - Front prep cooler at 4C. Lid was closed when not in use - good - Back prep cooler at 4C (bottom & top) - Back undercounter / mini prep cooler at 4C - Front dessert display cooler at 4C - Front beverage cooler at 4C - Hot-held items inside chafing dishes at 60C or above - Hot-held food products at front-of-house was reheated at time of inspection (see violation code above) - All chest freezers observed at -18C or below - Temperature logs, dishwasher logs were NOT MAINTAINED since September 7, 2019. Resume logs immediately Secondary cook step was demonstrated with the donair chicken. All chicken is cooked to 74C for 15s 2. Hygiene and sanitizing - Hand wash station at front-of-house, back-of-house, washrooms adequately stocked with hot/cold running water, liquid soap, single-use paper towels / hand-dryers - High-temperature dishwasher sanitizes at final rinse temperature of 72C at the plate (after two attempts - ensure that you run the dishwasher first and that the gauge reaches 180F before you start using it) - Bleach sanitizing pail at 200 ppm chlorine rseidual - Ventilation canopy is well maintained 3. Storage - Food products are stored at least 6" off the floor - Raw foods stored on lower shelf underneath cooked items - Chemicals are stored separately from food products 4. Pests - Mechanical traps did not contain any rodents / signs of rodent activity - Pest activity has decreased, but there are still signs of pests on the second floor. Please ensure that you organize the area above (see violation code above) 5. Administrative - Permit posted and up-to-date - Operator has FoodSafe 1 Refresher (Expiry: July 20, 2023)