INSPECTION REPORT Health Protection KLAI-CXMS9P

PREMISES NAME Sahota's Live Grill Ltd		Tel: (778) 800-8343 Fax:
PREMISES ADDRESS 19219 56th Ave Surrey, BC V3S 8V9		INSPECTION DATE November 16, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Aminder Sahota		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # KLAI-CXKTMM of Nov-14-2023 Food not cooled in an acceptable manner [s. 12(a)] Observation: Saw three large containers of gravy/ similar food cooling in large containers outside of the walk-in cooler. Correction: When questioned the chef regarding these food items, he mentioned that they were just cooked and will be placed in the cooler unit in 3 hours. This is not an acceptable cooling method. Food handlers must ensure that food is cooled from 60.0C to 20.0C within 2 hours and from 20.0C to 4.0C within 4 hours. Going forward, facility needs to either purchase cooling wand or smaller, stainless steel containers to cool large liquid mixture. Food cannot be cooled in large containers anymore, unless cooling wand is used to assist in cooling. This will be evaluated during the follow-up inspection. Date to be corrected by: Immediately

Comments

Follow-up for inspection report# KLAI-CXKTMM Cooling wands are now available for food handlers to use to properly cool down bulk liquid food. As per Manager, Chef has been instructed on how to properly use the cooling wands. Sanitizer spray bottles are now readily available along the food prep area. Note: Please only use one type of sanitizer. If using bleach, stick to bleach for entire facility for sanitizing, or QUAT if using QUAT. Paper towel available at all handwash stations. Back door was kept shut at the start of the follow-up inspection. Cleanliness greatly improved in the facility. All areas noted requiring sanitary attention has been noted cleaned. No more cardboard being used as liner in the facility. At least 2 other staff besides the Manager has completed FOODSAFE level 1 equivalent - expiry in 2028. No further follow-up required at this time. Facility's operating permit and decal for this fiscal year (until March 31, 2024) was given to the Manager at the time of follow-up.