INSPECTION REPORT Health Protection KLAI-CRVPAC

PREMISES NAME Gurudwara Guru Teg Bahadar Sahib		Tel: (778) 714-3400 Fax:
PREMISES ADDRESS 5988 184th St Surrey, BC V3S 4N4		INSPECTION DATE May 16, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jagjiwan Vasir		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot food (curry) noted at 57C in the hot hold unit for self-service. Corrective Action(s): **Issue corrected during the inspection** Person-in-charge turned up the hot hold unit and mentioned that someone might have adjusted the dial. Please check the hot hold units often to ensure all hot food is held over 60C to deter bacterial growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel noted in both men and women washrooms. Corrective Action(s): **Issue corrected during the inspection** Paper towels were replaced in both washrooms. Please ensure that all handwash stations are stocked with liquid soap and paper towels at all time for food handlers and patrons to practice proper handwashing. Violation Score: 5

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

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

Comments

Routine inspection conducted today: Handwash stations (except for the units in the washrooms) were accessible, equipped with hot and cold running water, liquid soap and paper towel/ blow dryer. All refrigerator units were at 4C or below. All freezer units were at -18C or below. Food in general were stored protected. General sanitation satisfactory. Drain plugs available for the 3-compartment sink. Please ensure all dishwares and food contact items are sanitized with at a bleach sanitizer solution and submerged for at least 30 seconds after washing to get rid of bacteria that may exist on the surfaces after cleaning. This step is very important. Area Health Inspector will bring the poster for manual warewashing during the next routine inspection and operator must but this poster up. Bleach sanitizer available. 200 PPM chlorine residual detected. No signs of pest activities noted during the inspection. Note: Discussed about the garbage situation outside the premises. As per the person in charge, garbage is collected twice a week. Ensure garbage are not left behind and all unwanted items are removed off the premises to prevent harbourage sites for pests.