INSPECTION REPORT Health Protection TGIL-CPPRX2

PREMISES NAME Gurdwara Amrit Prakash Sikh Temple		Tel: (604) 600-7413 Fax: (604) 598-8581
PREMISES ADDRESS 7990 123A St Surrey, BC V3W 3W2		INSPECTION DATE March 7, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Holy Satsang Foundation		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Few rodent droppings were observed behind the stainless steel cooler. Staff stated that they are aware of rodent activity and clean/monitor the facility regularly for any new pest activity. Corrective Action(s): - Please remove the rodent droppings and disinfect the area with 1 part bleach to 9 part water solution. Use personal protective equipment such as gloves, face mask when cleaning the rodent droppings. TO BE CORRECTED BY - Ongoing - Notify your Pest Control Company about the problematic area. Violation Score: 3

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

Comments

Routine inspection conducted. Observations: - Huge improvement noted in terms of overall sanitation and maintenance of the kitchen. - Temperature of stainless steel cooler noted at -1C - White chest cooler noted at 4C - Hot potentially hazardous food stored in hot holding units for lunch rush and recorded above 60C. Staff stated that food is prepared fresh for lunch and served within 4 hours. Fresh food is prepared again for dinner. - 200ppm bleach solution was prepared in spray bottle. - Volunteer staff is aware of proper food storage and handling procedures. - No food products were stored directly on the floor. Good. - Handwash sink in the food prep area was equipped with hot and cold running water, liquid soap and single use paper towels. - High temp mechanical dishwasher used for warewashing. The temperature on dish surface during rinse cycle recorded at 81C. Overall, good job. NOTE - Please ensure that staff is aware not to turn off hot holding units when storing hot potentially hazardous food in them and to store the food at a temperature of at least 60C.