INSPECTION REPORT Health Protection KLAI-CXKTMM

PREMISES NAME Sahota's Live Grill Ltd		Tel: (778) 800-8343 Fax:
PREMISES ADDRESS 19219 56th Ave Surrey, BC V3S 8V9		INSPECTION DATE November 14, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aminder Sahota		NEXT INSPECTION DATE November 16, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Saw three large containers of gravy/ similar food cooling in large containers outside of the walk-in cooler. Corrective Action(s): When questioned the chef regarding these food items, he mentioned that they were just cooked and will be placed in the cooler unit in 3 hours. This is not an acceptable cooling method. Food handlers must ensure that food is cooled from 60.0C to 20.0C within 2 hours and from 20.0C to 4.0C within 4 hours. Going forward, facility needs to either purchase cooling wand or smaller, stainless steel containers to cool large liquid mixture. Food cannot be cooled in large containers anymore, unless cooling wand is used to assist in cooling. This will be evaluated during the follow-up inspection. Date to be corrected by: Immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): None of the food handlers working along the cookline knew where the spray bottle of QUAT sanitizer solution was during the inspection. Corrective Action(s): **Issue corrected during the inspection** Eventually, the QUAT sanitizer spray bottle was located and 200 PPM QUAT was detected from the spray bottle. Manager must ensure that food handlers are aware where the sanitizer spray bottle is located. A sanitizer spray bottle must be prepared and made available whenever food is being prepared and served. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel in the dispensers in the dessert and server handwash stations. Corrective Action(s): **Issue corrected at the time of inspection** Paper towel made available by the handwash stations in the dessert and server areas. Staff/ Manager MUST ensure that ALL handwash stations are stocked with liquid soap and papert towel at all time to allow food handlers to perform proper handwashing when required. Violation Score: 5

Non-Critical Hazards: Total Number: 4

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was propped opened at the start of the inspection. As per chef, they were expecting a delivery. However, no active delivery was observed. Corrective Action(s): **Issue corrected at the time of inspection** Chef closed the back door. Do not keep the back door open unless there is an active delivery. We need to minimize pest entry into the facility. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require sanitary attention: - Debris and even a slipper was noted on the floor between the dessert cooler and counter. - Debris noted behind the chest freezer in the dessert area. - Grease buildup noted on the fume hood. - Debris noted along the top door gasket of the 2-door cooler at the end of the cook line. - Debris noted on the top of the dishmachine. - Debris noted on the top of the sink sprayer head - unit closest to door to bar. - Debris noted on the floor below the stove (across from the walk-in cooler). - Debris noted on the floor below the large white totes for bulk food. Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition at all time. Date to be corrected by: November 16, 2023 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cardboard noted used to line the shelf in the walk-in cooler. Corrective Action(s): Remove the cardboard. All surfaces in the food storage and preparation areas must be smooth, easily cleanable and imprevious to moisture. Cardboard cannot be used to line any surfaces. Date to be corrected by: Today Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator was not available at the start of the inspection. No staff onsite has FOODSAFE level 1 or equivalent. Corrective Action(s): Have at least one other staff member complete FOODSAFE level 1 or equivalent course. Operator must ensure that in their absence, at least one staff onsite has successfully completed the course. Date to be corrected by: November 28, 2023 Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations in the back of house area (station by the walk-in cooler), bar and staff washroom were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. Food stored in the proper storage hierarchy and in general food is stored protected. Proper dispensers for bulk condiment available - none stored with handle in contact with food. Low temperature dish machine noted with 50 PPM chlorine residual - good. High temperature dish machine at the bar was able to reach 71.0C at the plate level during the rinse cycle. No signs of pest activities noted during the inspection.