INSPECTION REPORT Health Protection ALUI-AWKUF7

PREMISES NAME Gurdwara Dukh Nivaran Sahib Society		Tel: (604) 594-5100 Fax:
PREMISES ADDRESS 15255 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE March 5, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sarabjit Bains		NEXT INSPECTION DATE March 12, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was only achieving 60 deg C on rinse cycle at the dish level. A minimum of 71 deg C after rinse cycle (at the dish level) must be achieved for dishes to be properly sanitized. Corrective Action(s): Use the 3 compartment sink to wash/rinse/sanitize your dishes. Ensure to fill the 3rd compartment (on the left side) with the Quat Sanitizer before putting the dishes/pots/pans inside. Violation Score: 5

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: Rodent feces found in both the main level dry storage area AND the downstairs dry storage area. In particular: 1) Underneath the shelving in the main level dry storage area in the corner by the mouse trap box 2) On top of several of the plastic buckets in the downstairs storage area 3) Underneath the shelving in the downstairs storage area Also observed 1 dead mouse in a sticky trap in the downstairs storage area. Corrective Action(s): 1 ) Contact pest control IMMEDIATELY and get them to come on site 2) Remove ALL the rodent droppings and sanitize surfaces with bleach solution 3) Remove dead mouse 4) Keep all foods stored off the floor and all dry storage food containers closed when not in use Correct by: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 3 compartment sink room needs a LOT of organization, as there are stacks of plastic food buckets stored on the floor, large dirty pots stored on the floor, etc. Corrective Action(s): Organize your room such that dirty dishes/pots are not being stored on the floor where people are walking. Keep this area CLEAN and organized. Correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher only achieved 60 deg C on rinse cycle at dish level. It must achieve minimum 71 deg C on rinse cycle at the dish level. Corrective Action(s): Repair dishwasher immediately so that it can achieve 71 deg C at the dish level. Correct by: Immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Large 3 compartment sink with the 3 overhead spray nozzles was installed without getting approval from your Health Inspector first. Corrective Action(s): All plans/changes to the kitchen MUST get approval first during the consultation process before you can install them. The 3 compartment sink appears to be fully functional at time of inspection. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Temple president is not on site. No one has FoodSafe level 1. Corrective Action(s): There must be at least one member on site who has FoodSafe level 1 at ALL times when kitchen is open. Copy of FoodSafe schedule provided to staff member (Boparai) during inspection. 1) Get at least one person PER shift certified with FoodSafe level 1. Correct by: Immediately Violation Score: 1

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

Comments

Routine inspection conducted: -Walk in cooler is at 3.9 deg C -Chest freezer beside walk in cooler : -20.2 deg C -Dry storage area beside walk in cooler is organized, dry food bins all have lids on them. Ensure no dry food bins are ever left open -No hot holding at time of inspection -Fumehood is clean -Dry storage downstairs area: Chest freezer in this room was at -17 deg C -Bleach water sanitizer in spray bottle at 100 ppm chlorine residual -Quats at quat dispenser in 3 compartment sink at 200 ppm QUATS NOTE: For your 3 compartment sink, put up a sign with instructions for the volunteers and staff on how to properly wash dishes. It should include the following: 1) Fill the first sink (on the right side) with mixture of soap and water. Wash dirty pots/dishes in this sink first. 2) Rinse off the pots/dishes in the middle sink with water. 3) Fill the 3rd sink (on the left side) with the sanitizer. Put the pots/dishes in the chemical solution for at least 2 minutes before taking them out to air dry. Do NOT air dry any clean pots/dishes on the floor. Follow up inspection to be conducted.