INSPECTION REPORT Health Protection SDHI-CXCUZJ

PREMISES NAME Gurdwara Amrit Prakash Sikh Temple		Tel: (604) 600-7413 Fax: (604) 598-8581
PREMISES ADDRESS 7990 123A St Surrey, BC V3W 3W2		INSPECTION DATE November 7, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Holy Satsang Foundation		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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical sanitizer in spray bottle measured at chlorine concentration >>>> 200 ppm with test strip. Staff was educated how to prepare bleach sanitizer during inspection. Bleach available on site. Corrective Action(s): Prepare bleach sanitizer in labelled spray bottles in all food preparation areas at a concentration of 100-200 ppm chlorine concentration by mixing 1/2 to 1 teaspoon of bleach with 1L of water to adequately clean and sanitize all food contact surfaces, equipment and utensils throughout the day. Obtain chlorine test strips to verify sanitizer strength. Do not use bleach sanitizer at a concentration greater than 200 ppm. Bleach sanitizer at a concentration greater than 200 ppm can cause chemical contamination of surfaces and food. To be corrected by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food observed stored in black garbage back in the domestic freezer. Staff stated that there is collard greens stored in the garbage bag to be cooked. Corrective Action(s): Discard any foods which are stored in black garbage bags. Black garbage bags are not food grade. Storing food in garbage bags can cause harmful chemicals to be absorbed into the food. Only use food grade containers to store foods to prevent potential contamination. To be corrected by: immediately Violation Score: 9

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

Comments

Routine Inspection Conducted - No food preparation observed during inspection. Hot foods are stored in hot-holding units in the langar hall / food service area. Observations: - General sanitation satisfactory - Staff stated that all floors are disinfected daily in both the kitchen and langar hall/service area. - All hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 81'C at plate surface (above minimum required final rinse temperature of 71'C) - 3-compartment sink available with drain plugs and bleach in the kitchen - Bleach available on site - All coolers at or below 4'C - All freezers at or below -19'C - All food stored covered and at least 6 inches off the floor. Dry storage area well maintained. - No signs of recent pest activity during inspection. Traps are in place. Professional pest control company is contracted. - Washrooms maintained in sanitary condition. **Reminders: - Obtain a thermometer to measure and monitor hot-holding temperatures. All hot-held cooked potentially hazardous foods must be stored at a minimum temperature of 60'C. - All potentially hazardous foods which are stored in the danger zone (4'C to 60'C) must be discarded after 2 hours. - Utensils, dishes and equipment which are cleaned and sanitized in the 3-compartment sink must be cleaned and sanitized as per posted FH infographic/diagram. Ensure volunteers are aware of proper dishwashing method, including the sanitizing step with bleach. Food Safety Plan for safe dahi preparation was emailed to staff. Ensure staff are following procedures and maintaining appropriate logs to be verified by the health inspector during the next inspection. Inspection report will be emailed to staff. Please contact the health inspector for any questions or concerns.