Fraser Health Authority



INSPECTION REPORT
Health Protection
YTAN-B8VR77
PREMISES NAME
Canadian Singh Sabha Gurdwara Society		Tel: (604) 590-3232
Fax: (604) 572-3276
PREMISES ADDRESS
8115 132nd St
Surrey, BC V3W 4N8		INSPECTION DATE
January 29, 2019		TIME SPENT
1.33 hours
OPERATOR (Person in Charge)
Joginder Sidhu		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Hot held items were measured to be between 45C - 55C.
Corrective Action(s): All hot foods must be held at 60C or hotter. Reheat all hot foods to 74C and hold at 60C.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: - Food storage bins for dry ingredients had broken lids.
- Crates of onions stored directly on the floor.
Corrective Action(s): - Replace all lids for dry storage bins.
- Do not store any food items directly on the floor.
Correct by: 2 weeks
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Ventilation canopy requires cleaning and sanitizing.
- Dry storage areas require cleaning
Corrective Action(s): - Clean and sanitize the areas noted above.
Correct by: Today
Violation Score: 3

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

- Hand sink in kitchen was supplied with hot and cold running water, liquid soap, and paper towels
- Walk-in cooler measured to be at 2C. *Note: Second walk-in cooler measured to be at 10C and had no perishable food stored inside - good.
- Dishwasher reached 73C at dish surface during rinse cycle - good.
- Bleach available for sanitizing surfaces. Ensure to mix 1 oz of bleach to 1 gallon of water for proper sanitizing concentrations.
- Small portion of yogurt held out at room temperature for service - OK. Yogurt measured to be 3C at time of inspection. Ensure yogurt is finished within 2 hours.
- No signs of pest activity noted at time of inspection