INSPECTION REPORT Health Protection KLAI-CDDS6Q

PREMISES NAME Gurudwara Guru Teg Bahadar Sahib		Tel: (778) 714-3400 Fax:
PREMISES ADDRESS 5988 184th St Surrey, BC V3S 4N4		INSPECTION DATE April 11, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jagjiwan Vasir		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted large containers of rice and soup in the refrigeration units. As per operator, these food were cooked the previous day and placed in the refrigeration units to cool. Temperatures noted for these food at the time of inspection were < 4C. **Issue corrected at the time of inspection** Operator understands the importance of cooling food and will cool food using an approved method going forward. Corrective Action(s): Any food cooked for cooling MUST be portioned out into small, shallow containers to ensure that food cools within the specified time range. Hot food must cool from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. When food is placed in large containers, cooling cannot be achieved within the required time range and bacteria may grow leading to foodborne illnesses. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food soil noted on a stack of Styrofoam cups in the dinning room area. **Issue corrected at the time of inspection** Stack of soiled Styrofoam cups were discarded at the time of inspection. Corrective Action(s): All single-use food contact items must be maintained in a sanitary condition for patrons to use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution (spray bottle or container) set-up in either the preparation area of the kitchen or dinning room area. **Corrected at the time of inspection** Chlorine sanitizer solution was prepared in a spray bottle at the time of inspection, 100 PPM chlorine residual detected in the spray bottle. Corrective Action(s): Always have sanitizer solution prepared when the preparation area of the kitchen and/ or the dinning room area are in used. This will allow staff to sanitize all food contact surfaces when food is being prepared and to allow for sanitation of tables in the dinning room area after they have been used. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Black buildup noted in the freezer unit (unit in the dinning room area). 2. Debris noted in the drawers and cabinets holding utensils and food contact items. 3. Dried on food soil noted on the wall by the cooking area. Date to be corrected by (1, 2 and 3): April 25, 2022 Corrective Action(s): Wash, clean and sanitize the aforementioned areas and maintain areas in a sanitary condition. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: No name label observed on the chemical spray bottles. Date to be corrected by: Today Corrective Action(s): All chemical spray bottles/ containers must be properly identified with a name label to allow staff to know the content of the bottles/ containers to avoid confusion. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash station accessible, equipped with hot and cold running water, liquid soap and single-use paper towel. All refrigeration units were at ≤ 4C. All freezer units were at ≤ - 18C. Food in hot hold units were at > 60C. Noted a bowl of rice (not held within a hot hold unit) at 17C in the dinning room area. As per operator, rice was brought out at noon (time of inspection was at 1:30 PM). Rice is usually done within 1- 2 hours. Going forward, have operator place time stamp label on the rice or any food products placed out that are not stored within hot hold units. After 4 hours, any leftover foods in the dinning room area that are not hot hold must be discarded. No signs of pest activities at the time of inspection. 3-compartment sink noted in the kitchen. Operator was able to explain how to perform manual dishwashing. Report to be emailed to the operator.