Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-BLXU6R
PREMISES NAME
Gurdwara Sahib Dasmesh Darbar		Tel: (604) 594-2573
Fax:
PREMISES ADDRESS
12885 85th Ave
Surrey, BC V3W 0K8		INSPECTION DATE
February 19, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was readily available in kitchen for sanitizing surfaces.
Corrective Action(s): Ensure sanitizer is always available for sanitizing surfaces.
Mix 1 tsp of bleach per litre of water in a spray bottle.
Bleach solution was mixed at time of inspection.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Hand washing station was supplied with hot and cold running water, liquid soap, and paper towels.
- High-temperature dishwasher reached 71C at dish surface during rinse cycle.
- All coolers were measured to be at 4C or colder. *Walk-in cooler temperature was measured at to be 6C at the beginning of inspection, however was decreasing by end of inspection.
- Freezer temperatures were satisfactory
- Hot held food items were measured at 60C or hotter at time of inspection.
**Reminder that any potentially hazardous foods held out at room temperature (not in hot holding units) must be returned to coolers (or served) within 2 hours. This includes yogurt. Only small portions of food can be held out at room temperature.
- Discussed proper cooling procedures. **Ensure to cool hot foods from 60C to 20C within 2 hours, then from 20C to 4C within the next 4 hours using shallow pans.
- General sanitation satisfactory
- Dry storage areas were satisfactory. Pest-proof containers available for opened dry ingredients
- No signs of pest activity noted at time of inspection