INSPECTION REPORT Health Protection KDEL-B8XU73

PREMISES NAME Sahota's Live Grill		Tel: (604) 503-3223 Fax:
PREMISES ADDRESS 2 - 7548 120th St Surrey, BC V3W 3N1		INSPECTION DATE January 31, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Aminder Sahota		NEXT INSPECTION DATE February 15, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish and bag of chicken was found at room temperature. Temperature was found to be 18c during time of inspection. Food items were sitting at room temperature for longer than 2 hours and in the danger zone. Corrective Action(s): Food items listed above were discarded and thrown in the garbage. Cold food items must be always at 4c or below. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee onsite was noted not to wash hands during food preparation and used a rag to wipe hands. All employees must wash hands after/between preparation steps. Corrective Action(s): Environmental Health Officer explained to employee to use proper handwashing procedures when handling food. All handwashing procedures must be followed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Food found in the dry storage area were not covered. All foods must be protected from contamination. Corrective Action(s): Foods must be stored in proper food grade containers with lids that are sealable. This will also protect from contamination and any pests. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pest issues noted throughout the facility. Some droppings were found in dry storage area and must be cleaned. Areas where pest entry is possible have been blocked off and operator is working on eliminating all pest. Pest control is in place with traps located throughout the kitchen and dining area. Pest control inspections are being completed on routine basis by Kwality Pest Control. Corrective Action(s): Continue pest control reporting and inspecting. Last pest control inspection was conducted on Jan 8th, 2019. Next inspection to be conducted next week. Ensure to provide Environmental Health officer with a copy of next pest control invoice/report. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require thorough cleaning and sanitizing: 1. Walkin cooler walls and flloors under and behind the shelves. Cleaning of the vents needs to be done. 2. All coolers need to be cleaned on the inside and outside of the doors and equipment. 3. Stand up freezer needs to be defrosted and cleaned properly. 4. Dry storage area found to have spills. This must be cleaned immediately. Corrective Action(s): All of the above items must be cleaned and sanitized on regular basis. Violation Score: 3

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

Comments

Routine inspection. Handwashing stations are equipped with hot./cold running water, liquid soap and paper towels. Coolers are at 4c or below. Freezers at -18c. Note: No hot holding units are in use at this time. Dishwasher found at 75c for rinse cycle. All foods are located off the floor. Ice dispenser is in clean sanitary condition. Employees are wearing proper protective wear (ie. aprons/uniforms) Employees onsite have valid foodsafe certification. Front dining area is in sanitary condition. The following requires operators attention: 1. see above noted violations 2. Ensure dessert cooler door is always closed. Keeping this cooler door open will result in higher temperatures of cooler. 3. All areas behind equipment need to be cleaned and sanitized on regular basis.