Report No. TGIL-CJJT5A

INSPECTION REPORT
Health Protection
TGIL-CJJT5A

PREMISES NAME
GNJ Vegetarian Bistro

Tel: (778) 565-2020
Fax:

PREMISES ADDRESS
100 - 7310 120th St
Surrey, BC V3W 2M1

INSPECTION DATE
September 23, 2022

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Preya Dhillon

NEXT INSPECTION DATE
6 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Permit was not available onsite. If your permit is lost or misplaced, please request a replacement permit.
Corrective Action(s): Ensure that the Operating permit is available onsite and posted in a conspicuous location.
TO BE CORRECTED BY - November 15, 2022
Violation Score: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): The first cycle of high temp mechanical dishwasher was run during inspection and it reached 63C on dish surface. Dishwasher was then run multiple times (7-8 cycles) to reach a temperature of atleast 71C on dish surface during rinse cycle.
Corrective Action(s): Ensure that all the equipment/food contact surfaces are maintained in good working order. Service them regularly.
Violation Score: 3

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

Comments

Routine inspection conducted and the following observations were made during the inspection:

Temperature:
- All coolers were recorded at or below 4C except back prep cooler, beverage cooler and display cooler which were used to store shelf stable products.
- Freezers noted at or below -18C.
- No hot holding was conducted at the time of inspection.

Storage:
- All food items were stored at least 6" off the floor.
- All food products were found either in original packaging or covered inside coolers.
- Storage area was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.

Sanitation & Maintenance:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels.
- Sanitizer spray bottle available and the concentration of QUATS noted at 200ppm.
- High temp mechanical dishwasher reached 71C on dish surface during rinse cycle.
- 2 compartment sink available for manual dishwashing.
- Utensils and equipment were found in good sanitary condition.
- No visible signs of pest activity observed at the time of inspection.
- Vents are scheduled for service in 2 weeks.

Administrative:
- Operator has valid FoodSafe Level 1 certificate.

NOTE - It is recommended to not overstack the inserts in the prep cooler to prevent the risk of potential food contamination and to ensure adequate cold air circulation.

Please contact your district EHO prior to making any service change and/or renovation.