INSPECTION REPORT Health Protection BCUD-AFXRPK

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 November 22, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Harbans (Herb) Mann		NEXT INSPECTION DATE November 29, 2016
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 = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Onion gravy found in walk in cooler in large container at 18C Corrective Action(s): Any curries, rices, or gravies must be cooled as rapidly as possible. There are various ways to do this: 1) Blast cool in freezer 2) Use and ice wand and/or ice bath 3) Put in shallow metal containers to rapidly cool in the walk in cooler Once the product reaches 4C or less, you may move it back into large containers fitted with a lid Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various products found below 60C - 2 of 3 serving inserts at front - cooked rice in large pot at front - cooked rice in room temp insert at serving station - foods along grill line with fire turned off Corrective Action(s): As discussed with volunteers on site, ALL hazardous (cooked, or processed in any way) hot foods are to be kept at 60C or above Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in storage room along back wall, and in smaller dry goods room along wall and bottom shelf. Notable heavy activity under stairwell and behind milk fridge around pulled out insulation Corrective Action(s): Clean and sanitize areas with droppings (use 9 parts water to 1 part bleach and wipe up while wet). Have your pest control company fill holes and reset traps Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Dishwasher booster water was turned off at start of inspection. Once turned on, a large leak was observed 2) Walk in cooler not going through defrost cycles to prevent condenser freeze up Corrective Action(s): 1) Dishwasher to be repaired - booster must be on and supplied with water in order to sanitize equipment 2) Walk in cooler must maintain 4C or below at all times to keep product safe. This means manually defrosting the condenser if necessary. Condensers can also automatically go through defrost cycles Violation Score: 9

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

Code 205 noted on Routine inspection # BCUD-AC9UTJ of Jul-27-2016 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (1) Walk in cooler products measured at 6-7C 2) Milk fridge (dry storage room) maintaining product at 7C 3) Dahi (yogurt) getting left out for duration of service. Measured at 20C at time of inspection)

Comments

Important notes: - Renovation of kitchen to occur. As discussed with manager on site, send me a rough draft of plans for review. I will reply with recommendations on equipment layout, sink location and sizes, and surfaces. - A new, full time cook has been hired to work a split shift, 7 days a week. **Please provide a FoodSafe Certificate for this new cook - Members of the committee have taken over some responsibility for overseeing daily operation of the kitchen. These members are also to get certified in FoodSafe so they can understand what to look for Routine inspection: 2 compartment sink supplied with liquid soap, paper towels, hot/cold running water Walk in cooler measured at 6C. Please see above note regarding defrosting the condenser to maintain safe temperature 2 standing coolers measured between 2-4C All 3 systems supplied with thermometers ***Temperature logs have been developed but yet to be implemented for use. Refrigeration units (3) must be checked at least daily. The dishwasher wash and final rinse temps are to be measured multiple times/ day Dishwasher reached 71C internally once the booster was supplied with water Previously temperature abused yogurt dish was found in the walk in cooler. Good! Note: hot held rice can be kept at safe temperatures, and not dried out by keeping on steam table with lid on. General sanitation of facility has improved. This and regular pest control has helped the ongoing rodent situation. Please keep this up! Pressure washing of kitchen floors should be done on a regular basis to clean out hard to reach areas and dried on oil/debris