INSPECTION REPORT Health Protection YTAN-AU7TMW

PREMISES NAME Canadian Singh Sabha Gurdwara Society		Tel: (604) 590-3232 Fax: (604) 572-3276
PREMISES ADDRESS 8115 132nd St Surrey, BC V3W 4N8		INSPECTION DATE December 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joginder Sidhu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Leftover pakora was stored in the non-functional walk-in cooler designated for dry storage. Corrective Action(s): Pekora was placed in the working walk-in cooler at time of inspection. Ensure all hot foods are held at 60C or hotter and all cold foods are held at 4C or colder. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some pots containing rice, curries, etc. were not held at 60C or hotter. Corrective Action(s): Reheat these foods on the stoves to 74C, and keep the heat on to hold food at 60C. Purchase an additional steam table to keep hot food at the front at 60C or hotter. Ensure hot holding units are always kept on. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed around the large pot washing sink area. Corrective Action(s): Have drains cleaned and have fruit fly traps set up. Violation Score: 3

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

Comments

- Hand sink was supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached 71C at plate surface level during rinse cycle - Bleach was available for sanitizing surfaces. **Ensure to mix 1 oz of bleach with 1 gallon of water for proper concentrations, and sanitize surfaces throughout the day. - Most hot held food items were held at above 60C - One walk-in cooler was at 3C - good. Storing dairy products and vegetables - Second walk-in cooler is used as dry storage area - OK. - All food kept off the floor and covered with lids

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-AU7TMW
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: 0.25 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