INSPECTION REPORT Health Protection JCHW-CWYQH4

PREMISES NAME Veerji Fish 'N' Grill (Fraser Hwy)		Tel: (604) 498-8118 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE October 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE November 02, 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: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Two containers of colouring agents were labelled "For External Use Only" and "Not Intended for Human Consumption" Corrective Action(s): Discontinue the practice of using foods not intended for human consumption - these may be toxic. Food colouring agents were discarded at the time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Yogurt stored in the wine cooler was at 12C and sweets in the front cooler was at 6C. Corrective Action(s): Potentially hazardous foods must be stored at/or below 4C to prevent the growth of pathogens and/or the formation of toxins. Yogurt was moved to the bar cooler at 2C at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Potato dicer was found to have potato debris on the blade and hand piece. Corrective Action(s): Ensure equipment is properly washed and sanitized after each use to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Foods were stored on the ground. 2) Scoop was stored inside a food container. Corrective Action(s): 1) Ensure foods are stored off the ground and protected from potential contamination. Foods were moved at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was moved at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Two rat droppings were found by the tin cat by the back entrance. Facility is currently serviced by professional pest control operator on a monthly basis. Corrective Action(s): Clean and sanitize areas affected by droppings and continue to monitor for pest activity and contact pest control services as needed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler door seals were found to have mould growth. Corrective Action(s): Ensure all equipment is maintained in a clean and sanitary condition at all times. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sweet cooler was at 6C. Cooler was set at 5C. Corrective Action(s): Ensure cooler is adjust to a lower setting and foods are maintained at/or below 4C. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of lemon was unlabelled. Corrective Action(s): Ensure all containers are properly labelled to prevent accidental mixing and or misuse of food items and chemicals. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -13C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Bar cooler was at 2C. -Chest freezer (front) was at -16C. -Foods were cooked to greater than 74C on the stove. -Sauces were cooled in bus pans in the freezer, then transferred to the walk-in cooler. Sauces were at 4C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle was at 200ppm. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 19, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.