INSPECTION REPORT Health Protection JGUU-BZ2U3Y

PREMISES NAME Veerji Fish 'N' Grill (Fraser Hwy)		Tel: (604) 498-8118 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE March 12, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The high temperature dishwasher was installed; however, the sanitizing cycle only reached around 68C (reached maximum of 70.3C once). Two probe thermometers were used to measure the temperature. Both were calibrated on site according to the manufacturer's direction. Approximately 10 cycles were tested. Corrective Action(s): Service the dishwasher so that the sanitizing cycle can reach at least 71C on the plate level. Violation Score: 15

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

Comments

*Closure order was not rescinded at the time of inspection. The premise is to remain closed until the closure order is rescinded by the Environmental Health Officer. The operator showed the Environmental Health Officer a picture of probe thermometer taken by the technician showing 73C. Adequate sanitizing temperature was not replicated at the time of inspection. Although 70.3C was reached once (at 3rd cycle), maximum average temperature only reached at 68C during approximately 10 cycles that were performed (observed minimum of 44.5C and maximum of 70.3). Two DeltaTrak model 11050 lollipop thermometers were used to measure the temperature. Both thermometers were calibrated during inspection using the manufacturer's direction. Hot water from the sink was observed at around 61C even after numerous dishwashing cycles. Contact the Environmental Health Officer to schedule a follow up inspection.