INSPECTION REPORT Health Protection BCUD-ACAP2D

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 July 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harbans (Herb) Mann		NEXT INSPECTION DATE August 04, 2016
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 302 noted on Routine inspection # BCUD-AC9UTJ of Jul-27-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) No sanitizer for washing station in use. Only dishes going through the ware washer are getting sanitized 2) Veggie slicers found stored in dry storage room were in poor sanitary condition. Food debris hadn't been removed before putting away)

Comments

Discussion on site to address the issues noted in report #BCUD-AC9UTJ Cold food: - coolers to be serviced to maintain 4C or below - dahi to be stored in walk in cooler. Inserts to be filled up in cooler to keep products at a safe temperature Hot food: - after cooking, lids to be kept on pots, and fire to be left on low heat. This is to keep products at 60C or above - hot foods are to be transferred to serving dishes while hot (not warm) as this will help the machines keep food at 60C or above Sanitizing Contact Equipment: - large equipment (pots) to be sprayed down with 100ppm chlorine solution as no sinks available to soak - anything that fits in the dishwasher needs to get run through. This will include strainers, serving spoons, trays, etc Cleaning: - a thorough clean is to occur in your dry storage room. A weekly cleaning is to occur thereafter - clean up required in extra pot storage space. Get rid of all construction debris Maintenance: - grease trap / plumbing leak to be addressed on next visit of service company. Approx. 6 weeks from now General Food Safety: - operator of facility requesting a "crash course" food safety talk done in Punjabi for volunteers. To be discussed with my office. I will follow up with an e-mail regarding this.