INSPECTION REPORT
Health Protection
CPAK-BD9RXW

PREMISES NAME
Sahota's Live Grill
Tel: (604) 503-3223
Fax:
PREMISES ADDRESS
2 - 7548 120th St
Surrey, BC V3W 3N1
INSPECTION DATE
June 18, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Aminder Sahota
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A bag of chickpeas had small holes - discarded. Black seeds had improperly fitted lid- discarded. Other food items were stored in pest proof containers in the dry storage room.
Corrective Action(s): Ensure all food items are stored in pest proof containers. Do not store any items on the bottom shelf for now to better monitor for pest activity, as discussed at this time.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: One live mouse observed from the dry storage room. Few droppings were observed in the corner of dry storage area. No droppings were observed from other areas of the facility at this time.
Corrective Action(s): Ensure to monitor for droppings every morning/throughout the operation and remove when observed. Clean the affected area using bleach solution. In case the situation worsens, contact the pest control company to have the area inspected for any holes/entry points. Notify the health inspector.
Violation Score: 3


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

Comments

Follow-up inspection conducted:

It was apparent that the facility had done a major cleaning. All areas mentioned during the routine inspection cleaned and in sanitary condition.
However, floors underneath prep coolers/behind dough mixer still had some old food debris. Ensure to scrub clean these areas.
200ppm chlorine solution available in labelled spray bottles - one for kitchen and one for the front bar. Ensure all staff are using the sanitizer to sanitizer prep surfaces, not only before/after each shift, but also every 2 hours and after each possible contamination during operation.

Please contact the health inspector for any questions or concerns.