INSPECTION REPORT Health Protection TGIL-CNMU39

PREMISES NAME Gulberg Tandoor & Donair		Tel: (604) 543-2080 Fax:
PREMISES ADDRESS 119 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE February 1, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zafar Khan		NEXT INSPECTION DATE February 09, 2023
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced tomatoes, onions, lettuce and turnip pickle were stored in small prep cooler operating at 14C. The internal temperature of aforementioned food was recorded and found between 14.0-14.3C. Verification made and confirmed that food was stored above 4C for less than 2 hours. Food products were moved to walk in cooler during inspection. Corrective Action(s): Ensure that all cold potentially hazardous food are stored at an internal temperature of at least 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed througout the facility but primarily in the following areas: 1. In the dishwashing area along the walls and corners 2. In the food prep area in the corners and on bottom shelves of food prep tables 3. Near the back door along the wall 4. In the front area, close to display cooler Corrective Action(s): 1. Remove the rodent droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE during cleaning. 2. Deep cleaning of the facility is required. Please move all the equipment around and clean the back areas, corners and along the walls. 3. Regular monitoring to be done to check any new rodent activity. 4. Ensure that no food products, food containers are stored on the ground. Store them at least 6inches off the floor to prevent potential food contamination and to facilitate regular cleaning. 5. Speak with your pest control company regarding the ongoing issues and implement appropriate control measures immediately. 6. Seal any gaps and keep the back door closed to prevent rodent entry into the facility. TO BE CORRECTED BY - Immediately Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: In the dishwashing area, a hole was observed in the wall near the corner which could be a potential entry point for rodents. Corrective Action(s): Seal this hole IMMEDIATELY. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thick build up of food debris/spill observed in the corners and under the shelving units located in walk in cooler. Corrective Action(s): Please clean the abovementioned area and ensure that the facility is maintained in good sanitary condition at all times. TO BE CORRECTED BY - Jan 8, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2x small prep coolers (front & back area) were recorded at a temperature of 14C and 15C. Front prep cooler is used to store ONLY non potentially hazardous food but in the back prep cooler, potentially hazardous food was stored. Corrective Action(s): Repair/service the cooler and ensure that it is able to maintain a temperature of at least 4C or below prior to storing any cold potentially hazardous food in it. Violation Score: 3

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

Comments

Routine inspection conducted. Findings: - Temperature of one prep cooler recorded at 4C - Front hot holding units at or above 60C - Donair being cooked at a temperature of 90C - Front display coolers at or below 4C - Handwash sinks available and had adequate supply of hot and cold running water, liquid soap and single use paper towels. - High temp mechanical dishwasher recorded at 74C on dish surface during rinse cycle. - 3 compartment sink present. - Pest proof containers used to store food products. - Staff has valid FOODSAFE Level 1 (Exp July 8, 2025) The following requires your attention: - Focus on the current pest issues in your facility and implement control measures immediately. Please be advised that if pest issue remains unchecked, it can result in potential food and food contact surface contamination which may lead to sickness. - Food storage practices require improvement. Do not overstack the containers/inserts in prep cooler. - Sticky tape observed on hot holding unit sliding window. Please remove the sticky tape as it can not be adequately cleaned and sanitized and may harbour bacteria/pathogens. - Considering your facility operation, please repair the prep cooler located in back kitchen immediately to provide adequate cold storage space for potentially hazardous food. Please contact your district EHO if you have any questions or concerns. A follow up inspection will be conducted.