INSPECTION REPORT Health Protection SDHI-CT7TL2

PREMISES NAME Sahota's Live Grill		Tel: (604) 503-3223 Fax:
PREMISES ADDRESS 2 - 7548 120th St Surrey, BC V3W 3N1		INSPECTION DATE June 27, 2023	TIME SPENT 3.5 hours
OPERATOR (Person in Charge) Aminder Sahota		NEXT INSPECTION DATE July 05, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 126

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Five containers of Bush Brand Orange Red food colouring observed on dry storage shelves. Staff removed the containers of food coloring from the shelf to be voluntarily discarded. Corrective Action(s): Do not purchase Bush Brand Orange Red food colouring. Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Ensure to purchase food colourings which are from an approved source and which contain Canadian permitted ingredients Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Eight large containers of curries and/or gravies observed stored in the walk-in cooler and measured at an internal temperature of 13-15'C with probe thermometer (calibrated at Fraser Health on June 2, 2023). Staff stated that all foods were prepared at or before 10am this morning (>6 hours ago). All eight containers of food were discarded during inspection. Corrective Action(s): All potentially hazardous foods must be cooled from 60'C to 20'C within 2 hours and from 60'C to 4'C within 4 hours (total of 6 hours maximum) to prevent bacterial growth and/or toxin production and to prevent foodborne illness. Monitor and verify food temperatures using available sanitized probe thermometer. All foods which are not cooled to 4'C within 6 hours must be discarded. Cool foods properly by using one of the following approved cooling methods (or as per approved food safety plan): - Store food containers in an ice bath - Transferring food to shallow containers and mixing foods frequently - Obtaining an ice wand and mixing foods with an ice wand Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Walk-in cooler measured at ambient air temperature of 13'C at the start of the inspection. Staff stated that they just received an order and the walk-in cooler door was left open. Cooler dropped to 4'C by the end of the inspection. 2. Multiple food items observed stored at room temperature during inspection. Staff stated that the following items were stored at room temperature for less than 2 hours: Cut vegetables, steamed potatoes, cilantro, green onions, peeled onions and garlic. Peeled garlic was voluntarily discarded by staff during inspection. 3. Cooked curries in sandwich cooler insert located in front of cooking unit measured at internal temperature of 14'C with probe thermometer. Staff stated that these items have been stored in the inserts for 3.5 hours. The cooked curries were voluntarily discarded by staff during inspection. 4. Bottom portion of sandwich cooler located in front of cooking unit measured at 11'C during inspection. Cooler dropped down to 0'C during inspection. Corrective Action(s): 1. DO NOT store any food at room temperature unless room temperature time tracking is in place on site. All potentially hazardous foods must be stored at or below 4'C at all times to prevent bacterial growth and/or toxin production. If you would like to store frequently used potentially hazardous foods at room temperature during busy times, develop a time-tracking system and submit the plans to the health inspector for review prior to implementing the plan. 2. Obtain accurate probe thermometers to verify internal temperature of hot- and cold-held potentially hazardous food items. Ensure insides of all coolers are equipped with functioning thermometers at all times. Maintain temperature logs for all coolers (as per approved food safety plan) ensuring temperature of all coolers is at or below 4'C at all times. All foods left in the danger zone (4'C to 60'C) for longer than 2 hours must be discarded. 3. Do not store any potentially hazardous foods in the insert of the cooler directly in front of the cooking unit as the inserts are not maintained at or below 4'C. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Rice scoop observed stored at room temperature during inspection. Staff cleaned and sanitized the equipment during inspection. 2. Blender in the dry storage area observed with food debris. Staff cleaned and sanitized the equipment during inspection. Corrective Action(s): 1. Rice scoops MUST be stored in an ice bath (at or below 4'C) to prevent bacterial and/or toxin production at room temperature. Change rice scoops every 2-4 hours (or as per approved sanitation plan). 2. Clean and sanitize all equipment, tools and utensils after each use. DO NOT store dirty equipment as it can cause contamination of food and/or equipment and can attract pests. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer not available during start of inspection. Staff prepared four bottles of bleach sanitizer which measured at >>> 200 ppm chlorine concentration with test strip. Staff was educated to make bleach sanitizer and it was later measured at a concentration of 200 ppm chlorine concentration with test strips (X4 spray bottles). 2. Ice machine observed with mold/grime build up on inside near the filter. Staff turned off the ice machine during inspection. Corrective Action(s): 1. Prepare bleach sanitizer at a strength of 100-200 ppm chlorine concentration (by mixing 1/2 to 1 teaspoon of bleach with 1L of water) to adequately sanitize food contact surfaces and utensils throughout the day. Bleach sanitizer at a concentration greater than 200 ppm chlorine is not approved as it can cause chemical contamination of surfaces and food. DO NOT store dirty wipe cloths on counters. Obtain bleach sanitizer strips to monitor and verifiy bleach sanitizer strength throughout the day. 2. Discard all ice in the ice machine. Clean and sanitize the ice machine as per manufacturer instructions. Obtain bagged ice from an approved source until the ice machine has been cleaned and sanitized AND verified to be sanitized by the health inspector. To be corrected by: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Peeled onions observed stored in a container in the dry storage area. Staff voluntarily discarded the onions during inspection. 2. The following food items were observed stored on the floor: - Bag of open sugar in the dry storage area - Bags of rice and flour in the dry storage area 3. Multiple food items observed uncovered during inspection (curries in the walk in cooler, raw meat in the sandwich cooler). Staff covered the items during inspection. Corrective Action(s): Store all foods in a manner to prevent potential contamination. All foods must be stored at least 6 inches off the floor and covered. Store raw meats away from ready-to-eat foods. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: 1. Pest droppings observed on the bottom shelf in the kitchen area. Droppings observed next to cooking supplies. No food observed stored in this area. Staff immediately started to clean and sanitize the affected area during inspection. 2. Multiple drain flies observed in the kitchen, dishwashing area and dry storage area. Multiple sticky fly traps observed throughout the premise. Corrective Action(s): 1. Clean and sanitize all affected areas. Remove pest droppings using personal protective equipment. Monitor pest droppings and contact professional pest control company to conduct inspections more frequently. Keep the premise in a sanitary condition. Operator must submit most recent pest reports (last 3 months) to the health inspector for review. 2. Monitor drain fly population. Remove current fly traps in the food preparation areas. Install more fly traps (not in food preparation areas). Contact pest control company to assess drain flies and apply treatment as neccessary. Keep all food covered and protected from potential contamination. To be corrected by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premise is unsatisfactory. The following areas are observed with pest droppings and/or food/grease debris build-up: - On the bottom shelving of the preparation area - All floors (underneath all cooking units, underneath preparation tables, underneath the dishwashing area, walk-in cooler and dry storage area) - All cooler doors and handles - Insides of all sandwich coolers (top insert covers and inside the bottom portions) - Wire shelving in the walk-in cooler Staff began cleaning the aforementioned areas during inspection. Corrective Action(s): Degrease, clean and sanitize the aforementioned areas to remove grease, food debris, and spills. Follow your approved sanitation plan to ensure the premise is maintained in a sanitary condition at all times, to prevent food contamination and to prevent pest entry/harbouring/breeding on site. To be corrected by: July 5th, 2023 Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A layer of plastic on the inside of ice machine observed peeling directly into ice. Ice machine was turned off during inspection. Corrective Action(s): Remove plastic layer from the ice machine to ensure the ice is protected from potential contamination. All equipment must be constructed of food grade material to prevent contamination of food and to maintain equipment in a sanitary condition. To be corrected by: July 5, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler fans observed leaking water. Operator contact repair company during inspection. Corrective Action(s): Repair the walk-in coolers immediately to ensure it is no longer leaking water and to prevent potential contamination of food. To be corrected by: July 5, 2023 Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Unlabelled bleach bottles (X3) observed in the kitchen. Staff labelled all bleachs bottles during inspection. Corrective Action(s): All chemicals must be stored labelled at all times to prevent potential chemical contamination of food and to ensure staff are sanitizing surfaces with the correct, labelled sanitizer. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Two single-use containers observed in use as scoops in the top insert of the sandwich cooler upon entrance into the kitchen. Containers are observed in direct contact with food. Staff voluntarily discarded the containers during inspection. Corrective Action(s): DO NOT use single-use containers as scoops for food as single-use containers are intended for one time use only and cannot be cleaned and sanitized after each use. In addition, single-use containers are not intended to be used as scoops as they do not have handles for staff to scoop food in a sanitary manner without coming into direct contact with the food. Obtain more food grade scoops with handles if required. Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Preparation coolers (X2) at or below 4'C - Domestic cooler at 2'C - Domestic freezer at -19'C - Under-counter freezer at -20'C - Hot-held rice measured above 60'C - All hand washing stations are adequately supplied with hot and cold running water, liquid soap and paper towel - FOODSAFE Level 1 trained staff is available on site during inspection ***Reminders: - Temperature logs are not maintained on site. Temperature log template was provided to staff during inspection. Maintain temperature logs for all coolers (as per approved food safety plan) - The dry storage are is not approved for food preparation. All food preparation and handling must be done in the designated areas in the kitchen - Hand washing stations must not be used for anything other than hand washing (e.g. no dishwashing or storing dishes in the basin of hand sinks) Please contact the health inspector for any questions or concerns.