INSPECTION REPORT Health Protection YTAN-BGTTVM

PREMISES NAME Vedic Hindu Cultural Society		Tel: (604) 596-4777 Fax:
PREMISES ADDRESS 8321 140th St Surrey, BC V3W 5K9		INSPECTION DATE October 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sunny Chohan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Food waste was being disposed of outside in an uncovered bin, and was attracting birds. Corrective Action(s): Ensure garbage/food waste is disposed of in tightly closed garbage bins. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Walls and floors in kitchen had significant amounts of food debris/residue/spatter accumulation. - Dirty dishes were left in sinks (kitchen was not in use). Corrective Action(s): - Ensure walls and floors are thoroughly cleaned. Cleaning must be done at the end of each day whenever the kitchen is used. - Ensure all equipment is cleaned and sanitized after each use. Dishes must not be left dirty overnight. Correct by: Immediately Violation Score: 9

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

Comments

- Kitchen was not in use at time of inspection. - Hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels - Bleach was available for sanitizing surfaces. Ensure that sanitizer (bleach solution) is readily available for use when kitchen is in operation. Mix 1 oz of bleach per gallon of water for proper concentrations. - High-temperature dishwasher reached 71C at the dish surface during final rinse. Dishwasher is being regularly serviced. - Walk-in cooler was measured to be at 2.5C. Food stored in cooler was properly covered. - Upright freezer measured at -20C. - Dishes stored on clean equipment racks were noted to be clean - Back kitchen door was closed - good - Reminder to keep all areas clean and free of food debris to prevent attraction of pests. *Reminder that at least one food handler on-site must have their Foodsafe Level 1 certification whenever the kitchen is in operation.