INSPECTION REPORT Health Protection TGIL-C3NM7Z

PREMISES NAME Guru Nanak Sikh Gurdwara Temple		Tel: (604) 594-8117 Fax: (604) 594-1669
PREMISES ADDRESS 7050 120th St Surrey, BC V3W 3M8		INSPECTION DATE June 3, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Harbans (Herb) Mann		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large pot with cooked beans was stored at room temperature. Internal temperature was recorded at 35C. Upon asking the person incharge, it was confirmed that the pot was left at room temperature for 5-10min past 2 hour time period. Corrective Action(s): Ensure that potentially hazardous foods such as cooked beans are cooled from 60°C (140°F) to 20°C (68°F) or less within two hours and then from 20°C (68°F) to 4°C (40°F) or less within 4 hours. Staff moved the cooking pot to walk-in cooler during inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff was using three compartment sink for dishwashing. However, as per staff no sanitizing step was carried out. Corrective Action(s): Food contact surfaces, after being cleaned, should be sanitized by mechanical or manual methods, to reduce microbial loads to safe levels. Ensure that an approved sanitizer is used for sanitizing all the dishes/utensils. Bleach was avaiable on site. Staff made bleach solution during inspection (100ppm concentration) and sanitized all the dishes/utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Food stored in walk-in cooler was not covered. Multiple cooking pots containing food and containers used for storing vegetables were found uncovered. 2) A bag of cheese found in walk-in freezer was torn and the cheese cubes were found touching the shelf. 3) In walk-in cooler, chopped onions were stored in a filthy container with uneven surface that could potentially contaminate the food. Corrective Action(s): 1) Ensure that food stored in containers is properly covered to reduce the risk of food contamination. Staff covered the food stored in walk-in cooler. 2) Ensure that food is stored in a manner that prevents food contamination. Staff replaced the torn bag with a new bag and removed all the filthy cheese cubes. 3) Ensure that food is stored in a proper food grade container. Replace the broken container with a new container to store chopped onions. TO BE CORRECTED BY: June 17, 2021 Violation Score: 9

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

Comments

Routine inspection conducted at the kitchen of Sikh temple. Dine-in services were suspended at the time of inspection and take-outs were served in single-use containers. The following observations were made during the inspection: Temperature: - Walk-in cooler at 4C - Walk-in freezer at -16C - One standing cooler was turned off and used for dry storage. - No temperature logs were present on site. ** It is recommended to record and maintain daily temperature logs. Following food was stored at room temperature for cooling process: - Pot containing cooked chickpea at 63C - Pot containing cooked pulses at 78C - Pot containing rice pudding (kheer) at 67C Hygiene and Sanitation: - Handwashing station was equipped with hot and cold running water, soap in dispenser and paper towels. - 3 compartment sink and 2 prep sinks (2-compartment) were available on site and had supply of hot and cold running water. - Hot temp dishwasher was available on site but is temporarily not in use. Staff will start using it once the dine in is open for public. The temperature at final rinse cycle was recorded at 75C on dish surface. - Bleach solution is used to sanitize prep tables and other food contact surfaces. The concentration of bleach solution was noted at 200ppm. - Washrooms were available and had adequate supply of hot and cold running water, soap and air dryer for hands. Food Storage: - Food was stored 6" off the floor. - Dry storage room was maintained in good sanitary condition. - Containers used for dry storage were in good working condition. - No sign of pest activity observed. COVID-19 Safety Plan: - Facility has a COVID-19 Safety Plan in place. - A COVID-19 checklist was completed and emailed to the operator. Please review it for more details.