INSPECTION REPORT Health Protection BCUD-BMRT8L

PREMISES NAME Gulberg Mediterranean & Persian Grill		Tel: (604) 596-6008 Fax: (604) 596-6506
PREMISES ADDRESS 115 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE March 16, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arshad Mahmood		NEXT INSPECTION DATE 4 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 = 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)

Code 203 noted on Routine inspection # JMAA-BHFTDD of Oct-30-2019 Food not cooled in an acceptable manner [s. 12(a)] Observation: Rice on stove measured at 37C internally at time of inspection. No cooling logs present. Rice left on stovetop for > 1.5 hours and was discarded at time of inspection. Correction: Rice will need to be transferred immediately to shallow containers and cooled in walk-in cooler. As the cooling methods have been inconsistent and poorly documented, you will need to submit a revised food safety plan for cooling the rice. All cooked rice must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. This must be clearly documented in a cooling log. Date to be corrected by: November 1, 2019 (Friday) Code 302 noted on Routine inspection # JMAA-BHFTDD of Oct-30-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Dough presser underneath shelving in poor sanitary condition. Electrical panel was observed to be 'scotch-taped' to the unit with built up food debris. This is not acceptable. 2. "Magic-Bullet" TM blender and unit was saturated with grease, grime, and mould-like residues. 3. Rotary mixer in very poor sanitary condition and was covered with a bag and duct-tape. 4. At the beginning of the inspection, a variety of soiled cloths were present under the prep table. These cloths were discared as soon as the Environmental Health Officer entered the establishment. Correction: 1. Properly clean and sanitize the dough presser and the rotary mixer. Do not use these units until a follow-up inspection has been conducted to ascertain that they are in sanitary condition. Scotch tape and any extraneous materials inside the unit are NOT PERMITTED. 2. Rags need to be placed inside a sanitizing pail. This sanitizing pail must be changed every 2 hours.

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 4C Dishwasher sanitizer residual found at 50ppm chlorine (New) prep cooler -2C below, 3-4C above *Please use covers on products when not in use Bleach sanitizer rag bucket found at 100ppm Hot held rice measured >70C **Note the thermometer you're using is not for checking food temperatures. Use a "probe thermometer" that can be inserted into food, and easily washed and sanitized. Front beverage cooler 5C **Please use sanitizer for wiping down front tables. Use windex for windows/ glass, but never with sanitizer. If tables are greasy, use soap first, rinse, then sanitize. Records are on site, and reasonably well maintained. See above note about accurately measuring food temperatures General sanitation has significantly improved since last routine inspection. No evidence of rodents Note: your manual ware washing sign states 77C hot water in your sink - this isn't realistic, so use only chemical sanitizer when manually washing, rinsing, then sanitizing