INSPECTION REPORT Health Protection MBEK-D74QJX

PREMISES NAME Gurdwara Dukh Nivaran Sahib Society		Tel: (604) 594-5100 Fax:
PREMISES ADDRESS 15255 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE July 10, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarabjit Bains		NEXT INSPECTION DATE 4 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Visible signs of spoilage observed on lemon pickle located in a large container. Corrective Action(s): Discarded. Ensure food is free from signs of spoilage. Ensure proper stock rotation and storage practices are used. If food is found to have signs of spoilage, it must be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer tested at over 200 ppm chlorine. Corrective Action(s): Ensure sanitizer is maintained at safe and effective concentrations (e.g. 100 to 200 ppm chlorine), for use on food contact surfaces such as counters and equipment. High concentrations may potentially leave residues that can contaminate food. Bleach water sanitizer was diluted to 100 to 200 ppm chlorine at time of inspection. Violation Score: 3

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

Comments

Routine health inspection. Walk-in cooler at 3 degrees C. Freezers at -13 to -26 degrees C. Hot holding at 60 degrees C or more. Hand washing stations accessible and supplied with hot and cold running water and sink plugs. High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse. Required: 71 degrees C or more at the utensil surface. Three compartment sink supplied with hot and cold running water, sink plugs. Bleach on site. Dry storage satisfactory. No signs of recent pest activity at time of inspection. Ensure hard-to-reach areas (e.g. under storage shelves in basement) are cleaned to remove any old droppings. Premises serviced by pest control. Most recent pest control report to be emailed to the undersigned Environmental Health Officer. FOODSAFE Level 1 certified staff member on site. Certificate valid to April 7, 2029.