INSPECTION REPORT Health Protection TGIL-CJYUJX

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 October 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Holy Satsang Foundation		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # TGIL-CJGR9S of Sep-21-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: *REPEATED VIOLATION* No food grade sanitizer solution was onsite to sanitize the food prep tables and food contact surfaces. Volunteers onsite stated that they are not aware of any sanitizer. Correction: Ensure that an approved food grade sanitizer is available onsite during facility operation. It is recommended to use 200ppm bleach solution. TO BE CORRECTED BY - Immediately Code 401 noted on Routine inspection # TGIL-CJGR9S of Sep-21-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Front handwash station (near kitchen entrance) did not have liquid soap or single use paper towels. 2. Soap dispenser in the food prep area was found empty. Correction: Ensure that all handwash stations have adequate supply of hot and cold running water. liquid soap and single use paper towels. TO BE CORRECTED BY - Immediately

Comments

Follow up inspection conducted with fellow EHO from Surrey EHS team. Findings: - All the food products including flour and onion bags were stored at least 6 inches off the floor. - High temp mechanical dishwasher reached a temperature of 75.8C on dish surface during rinse cycle. - Hand wash sinks had adequate supply of hot and cold running water, liquid soap and single use paper towels. - Bleach bottle and new spray bottles were available on site. Steps to prepare 100-200ppm bleach sanitizer solution were discussed - Mix 1 teaspoon of bleach per 1 litre of water. Ensure that the sanitizer solution is available in the kitchen during food preparation/cooking. NOTE - At the time of inspection, minimal amount of cooking was being conducted in the kitchen. Person In charge was available onsite and stated that the Fire Inspector has permitted them to use kitchen stove and flat top for preparing/cooking food products that do not produce grease such as tea, chapatis. - Person In charge mentioned that they are in process of hiring a new staff to supervise the kitchen operation and will have them FOODSAFE certified. Inspection report emailed to the person Incharge.