Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-AQ9T7D
PREMISES NAME
Gurdwara Dukh Nivaran Sahib Society
Tel: (604) 594-5100
Fax:
PREMISES ADDRESS
15255 68th Ave
Surrey, BC V3S 2C1
INSPECTION DATE
August 15, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Sarabjit Bains
NEXT INSPECTION DATE
August 18, 2017
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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1) High temperature dishwasher only achieved 64 deg C after rinse cycle after multiple attempts. The gauages on the dishwasher are not working either.
2) Large pot washing room does not meet current health code requirements. Currently, large pots are washed on the floor in this large room with the floor drain. See general comments section for more details on this and corrective action requirements.
Corrective Action(s): Repair dishwasher. It needs to achieved minimum 71 deg C at the dish level after rinse cycle (minimum 82 deg C on the rinse gauge).
In the mean time, you must use the 3 compartment sink method:
1) wash dishes with soap and water
2) rinse dishes with water
3) sanitize dishes in mixture of bleach and water (1 tsp bleach per 1 liter of water) for at least 2 minutes, and then allow to air dry.

Violation Score: 15

Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Few rodent droppings observed on top of 2 containers in downstairs dry storage room. Pointed this out to president.
Corrective Action(s): Remove droppings and sanitize affected areas with your bleach water spray. Facility currently has pest control visits monthly, the report from the last visit (one week ago) has been provided. Several sticky traps have been placed inside the downstairs dry storage room. Also, rodent feces have been cleaned and removed in many other areas that the pest control company had noted as having droppings. Cracks/holes in the basement dry storage room (the pipe under the utility box, the ceiling corner above utility box, and the far left corner ceiling opposite the entrance) have been sealed as per the pest control company's recommendations.

What you must do:
1) Continue with monthly pest control visits, keep a copy of their inspection reports on site
2) continually monitor your dry storage areas for any signs of rodents/pests (droppings, holes, etc)
3) If you see any droppings, immediately remove them and sanitize the areas with bleach water spray.

Correction date: Today and ongoing
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature dishwasher only achieving 64 deg C on on rinse cycle.
Corrective Action(s): Repair dishwasher to achieve minimum 71 deg C after rinse cycle (and 82 deg C on the rinse gauge).
Correct: immediately
Violation Score: 9

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

Note: As discussed above, facility currently has a large room with a floor drain that they are using to wash large pots and pans that do not fit into their dishwasher. They wash these pots on the floor and use a hose to clean/rinse them off. This is not an acceptable method of sanitizing your food equipment/utensils. Discussed with the president of the temple that they will need to find a way to wash, rinse, and sanitize ALL pots/equipment off the floor. Discussed with temple president about installing a large trough-like sink that can have 3 stations/overhead hoses for: washing, rinsing and sanitizing.
He will be contacting a company to determine what the maximum size sink is that they can install in this pot washing room. Discussed with president that the sink does not have to be high up as he has concern about staff being able to lift the large heavy pots into the sink; once the facility has a better idea of measurements and size of the proposed sink, it can be discussed whether it is adequately high enough off the floor. Business card provided.

Routine inspection conducted:
-Walk in cooler is at 4 deg C
-Chest freezer: -22 deg C
-Dry storage area beside walk in cooler is organized, some dry foods (containers of lentils, chickpeas, etc) were audited for presence of any physical contaminants--> no physical contaminants observed in dry foods. Discussed with president about not accepting any donated foods that are unpackaged/loose.
-No hot holding at time of inspection
-Fumehood is clean
-General sanitation is satisfactory
-Dry storage downstairs area: cardboard boxes with plates/utensils have been now wrapped in plastic to prevent pests.

Follow up inspection to be conducted for high temperature dishwasher. As well, plans for the sink/pot washing room will need to be submitted once ready for review.

Thank you.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ALUI-AQ9T7D
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: 0.08 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