INSPECTION REPORT Health Protection TGIL-C5ZRK7

PREMISES NAME Gulberg Tandoor & Donair		Tel: (604) 543-2080 Fax:
PREMISES ADDRESS 119 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE August 18, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zafar Khan		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 = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-up & pollen stuck to the wall behind the oven & grill area as well as under the prep tables. Back door was open at the time of inspection. Corrective Action(s): Ensure that the food facility is maintained in sanitary condition at all times. Clean the areas mentioned above and remove any dirt/grease build-up. Keep the back door closed to prevent pollen from entering into the facility. TO BE CORRECTED BY - September 1, 2021 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit used for fried chicken has one cracked glass door that does not close properly. Corrective Action(s): Ensure that all the equipment/utensils/food contact surfaces are in good working order. Replace the cracked glass door to prevent the risk of physical contamination of food with glass shards. TO BE CORRECTED BY - September 1, 2021 Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Broken tiles with sharp ends were observed in dish pit area and food prep areas. Corrective Action(s): Repair the tiles to ensure that all the surfaces are smooth, impervious and easy to clean. As per the staff, the facility is in process of starting renovation and will replace all the tiles. Violation Score: 1

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Front display cooler at 4C. - Front hot holding of curry at 63C. - Front hot holding unit with fried chicken & samosa at 72C. - Prep coolers (x2) ~5C. ** Minimum temperature requirement is at least 4C or less. - Stand-up freezer at -16C. ** Ice build-up observed. Consider defrosting/service. - Chest freezer at -23C. - Walk-in cooler at 4C. - Cooked rice hot held at 67C. - Temperature logs were maintained and found up-to-date. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. ** It is recommended to move ice machine to left to provide more space for staff to access hand wash station in the front service area. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - Hot temp mechanical dishwasher able to reach 71C on dish surface after 2 cycles. - 2 compartment dishwashing sink also available in the back area. ** Relocate the garbage bin away from area used for storing clean dishes. - No dirt/grease build up noted on vents. Next service due in November, 2021. - Dipper machine containing salt water & flour used for fried chicken was maintained in sanitary condition. As per the staff, the salt water solution is replaced after every chicken prep. - Yellow & white cutting boards that were not in use as per staff were found filthy, with deep cuts & worn out. ** Discard these two cutting boards. Storage: - All food items were stored at least 6" off the floor. - All products were either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Pest Management: - Professional pest control company conducts routine checks. Last inspection conducted on xx - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.