INSPECTION REPORT Health Protection AJON-CFNSBA

PREMISES NAME Gurdwara Sahib Brookside Temple		Tel: (604) 502-0602 Fax: (778) 565-1223
PREMISES ADDRESS 8365 140th St Surrey, BC V3W 5K9		INSPECTION DATE June 23, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baldev Kalsi		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in kitchen. Main cook informed that bleach is not used in the kitchen. After inspecting the dishwashing area, it was noted that there is a dispenser for QUATs sanitizer. Health Inspector advised that the QUATs sanitizer can be used as the sanitizer for food contact surfaces as an alternative to bleach. Corrective Action(s): Start using QUATs sanitizer (connected to the dispenser at the 3-compartment sink in the dishwashing area) as the sanitizer for all food contact surfaces, including all food preparation areas. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation canopy baffles have heavy accumulation of grease. Main cook informed these baffles are cleaned on a weekly basis. Corrective Action(s): Clean baffles of the ventilation canopy. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Coolers (walk-in, stand-up) maintained at 4 degrees Celsius. Freezers (both stand-ups) maintained below -18 degrees Celsius. Foods in hot holding units in service area maintained above 60 degrees Celsius. - General food storage practices satisfactory: Foods covered in cold storage units and dry storage. Bins and stainless steel storage cabinets used for bulk foods. All foods stored at least 6 inches (15 cm) off the floor. - High temperature dishwasher sanitizing with 71 degrees Celsius at dish level after the final rinse cycle. - 3-compartment sink available for manual warewashing. - General organization of equipment and pots storage good. - Concentration of QUATs sanitizer at dispenser = 200 ppm. - Pest control in place. - No signs of pest activity at the time of inspection. Operator signature not required due to the COVID-19 Pandemic. Report to be emailed to the Operator.