INSPECTION REPORT Health Protection JCHW-D33P7W

PREMISES NAME Veerji Fish 'N' Grill (Fraser Hwy)		Tel: (604) 498-8118 Fax:
PREMISES ADDRESS 104 - 15551 Fraser Hwy Surrey, BC V3S 2V8		INSPECTION DATE March 5, 2024	TIME SPENT 0.33 hours
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One large container of chana (20L pail approximately 2/3 full) was at 12C. Chana was made the previous night. Repeat violation. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C ton 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Chana was discarded at the time of inspection. Violation Score: 15

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

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

Comments

-Follow-up inspection to March 01, 2024. -Did not observe hot potentially hazardous foods stored below 60C at the time of inspection. -Bleach sanitizer spray bottles were tested at 200ppm to 400ppm. To prepare 200ppm bleach, add 1/2 teaspoon (2.5mL) of bleach to 1 litre of water. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff adhere to good hand hygiene practices at all times. -Walk-in freezer was serviced and was at -11C. Monitor walk-in freezer and contact service technician if freezer temperatures increase again. -Did not observe foods thawing at room temperature at the time of inspection. -Facility is no longer using cardboard as a mould to cut samosa. All equipment must be in good condition and smooth, non absorbent, and easily cleanable. -Please contact the inspector if you have any questions or concerns. -Signature not required.