Fraser Health Authority



INSPECTION REPORT
Health Protection
TSAI-AFHTNN
PREMISES NAME
Gurdwara Dukh Nivaran Sahib Society		Tel: (604) 594-5100
Fax:
PREMISES ADDRESS
15255 68th Ave
Surrey, BC V3S 2C1		INSPECTION DATE
November 8, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Sarabjit Bains		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
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 = 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): No corrections entered
Comments

All coolers < 4 degrees C
Hot foods > 60 degrees C
All hand sinks fully stocked
Dishwasher 71.7 degrees C at rinse cycle
No evidence of pest activity noted at this time
Chlorine solution >100 ppm provided at food prep areas.
* Ensure that milk stored on ice at the coffee self service is discarded after two hours.
* some donated items left on the floor - assign a volunteer to promptly put away the dry goods on shelving.
Premise maintained in sanitary condition.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: TSAI-AFHTNN
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.05 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment