INSPECTION REPORT Health Protection YTAN-B87TKQ

PREMISES NAME Gurdwara Sahib Brookside Temple		Tel: (604) 502-0602 Fax: (778) 565-1223
PREMISES ADDRESS 8365 140th St Surrey, BC V3W 5K9		INSPECTION DATE January 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baldev Kalsi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer was readily available at time of inspection. Corrective Action(s): Sanitizer solution for surfaces must be available for use at all times. Mix 1 tsp bleach with 1 litre of water in spray bottle. Ensure bottle is labelled. Corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Bags of onions and potatoes were stored outside. - One bulk bin lid was broken. Corrective Action(s): - Do not store any food items outside - all food must be stored in a manner that is protected from contamination. All food moved inside at time of inspection. - Repair or replace bulk bin lid. Correct by: Today Violation Score: 3

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

Comments

- Both hand sinks in kitchen were supplied with hot and cold running water, liquid soap, and paper towels. Good. - Bleach sanitizer solution was prepared at time of inspection. 100 ppm chlorine detected. - High-temperature dishwasher reached 73C at dish surface during rinse cycle. Good. - All food inside coolers were stored properly covered. - All coolers were measured to be at 4C or colder - Freezer measured to be at -18C - Hot held food items were measured to be at 60C. If hot food is held at below 60C, ensure food is served/used up within 2 hours. - General sanitation is good. - No signs of pest activity noted at time of inspection.