INSPECTION REPORT Health Protection TGIL-C55S9N

PREMISES NAME Gulberg Mediterranean & Persian Grill		Tel: (604) 596-6008 Fax: (604) 596-6506
PREMISES ADDRESS 115 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE July 21, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Arshad Mahmood		NEXT INSPECTION DATE July 22, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Low temp mechanical dishwasher used for washing and sanitizing utensils was not dispensing chlorine even after multiple runs resulting in inadequate washing and sanitation of food contact surfaces/dishes/utensils. 2) Multiple dirty rags were found on the prep table that was used for cleaning the food contact surfaces. Sanitizer bucket was found empty. Staff stated that they did not get a chance to make the bleach solution today. Corrective Action(s): Ensure that all utensils/food contact surfaces/equipment are washed and sanitized properly. 1) Repair the mechanical dishwasher. In the mean time, use 3 compartment dishwashing sink as a short-term alternative for washing and sanitizing dishes/utensils/food contact surfaces. TO BE CORRECTED BY - July 22, 2021 (noon) 2) Use an approved sanitizer to sanitize the food contact surfaces. Staff prepared the bleach solution at the time of inspection and soaked the rags in the solution. The concentration of bleach noted at 200ppm. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): In the walk-in cooler, multiple trays used for storing dough were wrapped with black garbage bags. Corrective Action(s): Ensure that food is stored in a manner that prevents the risk of contamination. Use food grade containers or bags/wraps intended for storing food. Garbage bags can leach out chemicals and contaminate the food stored in them. Staff discarded the dough at the time of inspection Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thick grease build up was observed on the vents along with the burnt out pollens sticking to vent. Corrective Action(s): Ensure that facility is maintained in sanitary condition. Clean and service the vent to ensure that it is free of any grease/dirt/pollens. Staff stated that the service is scheduled for August 2, 2021. Keep the back door closed at all times to prevent pollen from flying in. TO BE CORRECTED BY - Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature mechanical dishwasher was not dispensing chlorine. Multiple runs were conducted at the time of inspection but the concentration of bleach was found negligible. Corrective Action(s): Ensure that the equipment/utensils/food contact surfaces are maintained in good working order. Repair the low temp mechanical dishwasher. In the mean time, use 3-compartment dishwashing sink as a short term alternative. TO BE CORRECTED BY - July 22, 2021 (noon) Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Walk-in cooler maintained at 4C. - Prep cooler was out of order and used for storing only non potentially hazardous food. - Rice hot held at 71C. - Temperature logs were maintained but not found up to date. ** It is advised to record and maintain daily temperature logs. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area. - Sanitizer spray bottle available in the front area and the concentration of chlorine noted way above 200ppm. ** Recommended concentration of chlorine is between 100-200ppm for sanitizing food contact surfaces. - 3 compartment dishwashing sink available and staff demonstrated proper 3-compartment dishwashing steps - wash, rinse, sanitize and air dry. - Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. - Sanitizer logs were maintained for mechanical dishwasher but not found up to date. ** Keep the logs up to date. Storage: - All food items were stored at least 6" off the floor. - All products were either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Pest Management: - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate. ** Correctional Order was issued at the time of inspection.