INSPECTION REPORT Health Protection TGIL-CC72J6

PREMISES NAME Gulberg Tandoor & Donair		Tel: (604) 543-2080 Fax:
PREMISES ADDRESS 119 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE March 3, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zafar Khan		NEXT INSPECTION DATE 6 Months
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 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

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings were observed in one corner under the food prep tables. Corrective Action(s): Remove the mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE during cleaning. Discuss the issue with your Pest Control Company to implement control measures. TO BE CORRECTED BY - March 7, 2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Water leakage was observed under the prep sink. 2. Thick ice build-up observed in all shelves of white freezer that could potentially obstruct the cold air circulation within the freezer. Corrective Action(s): 1. Address the plumbing issue and repair the prep sink, as needed. 2. Defrost/service the freezer to prevent any ice build-up. TO BE CORRECTED BY - March 11, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - 2 x prep coolers at 4C - Chest freezer at -22C - Stand up white freezer at -16C - Display cooler at 2.8C - Cooler in the front at 7C and used for storing non potentially hazardous food. - Rice hot held at 73C - Gravy in front hot holding units maintained at an internal temperature above 60C - Donair meat was being roasted on rotating spit at a temperature of 80C. Operator stated that once the meat is sliced, the meat slices are cooked again on flat top grill. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash stations were adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - High temp mechanical dishwasher available for dishwashing and a temperature of 76C was recorded at dish surface. - 2 compartment dishwashing sink available. - Sanitizer bucket present and the concentration of QUATS noted at 200ppm. - No grease build up observed on vents. - Broken floor tiles in dishwashing area have been repaired. - Hot holding unit maintained in good working order. Cracked glass door of the unit has been replaced. - Ice machine was empty and not in use at the time of inspection. - General sanitation of the facility is satisfactory. Pest Management: - Professional pest control company conducts routine checks. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator and staff had valid FoodSafe Level 1 certificate.