INSPECTION REPORT Health Protection ALUI-B8MUDB

PREMISES NAME Gurdwara Dukh Nivaran Sahib Society		Tel: (604) 594-5100 Fax:
PREMISES ADDRESS 15255 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE January 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sarabjit Bains		NEXT INSPECTION DATE January 28, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Curry dish in hot holding unit at 50 deg C. Corrective Action(s): Discard food item. Ensure all hot foods are kept at 60 deg C or greater. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer available. Corrective Action(s): As discussed, you must always have surface sanitizer available to disinfect your food contact surfaces. Make a proper bleach solution: use 1/2 tsp bleach and mix with 1 liter of water in bucket or spray bottle. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One of the trays in hot holding unit was at 50 deg C. Corrective Action(s): Foods in hot holding unit must be kept at minimum of 60 deg C at all times. Repair or adjust hot holding unit such that it maintains all foods at 60 deg C or greater. Correct by: Today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: FoodSafe certified staff member was not present during inspection. Discussed with temple president that there must always be at least one person on site who has FoodSafe level 1. Corrective Action(s): Get at least one person per shift certified with FOOODSAFE level 1 immediately. Correct by; This week Violation Score: 1

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

Comments

Routine inspection conducted: -Walk in cooler is at 3.9 deg C -Foods in cooler are labelled with date -Chest freezer beside walk in cooler : -20 deg C, requires staff member to unlock -Dry storage area in sanitary condition-- foods stored off floor -Fumehood is clean -Dry storage downstairs area, all foods stored off the floor -No signs of pests observed downstairs, glue traps throughout; did not observe signs of pests in kitchen at time of inspection -Operator will provide copy of pest report at follow up inspection -High temperature dishwasher (conveyor dishwasher) achieved 73.1 deg C on rinse cycle - 3 compartment sink used for large pots/utensils that do not fit in the dishwasher; quat sanitizer in dispenser at 200 ppm QUATS --> As discussed, dishes need to be washed from right to left, as the soap dispenser is on the right side and the sanitizer dispenser is on the left side. Follow up inspection to be done.