INSPECTION REPORT Health Protection JCHW-D2XQWF

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 1, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lakhveer Chand Sharma		NEXT INSPECTION DATE March 05, 2024
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 = 94

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice made the previous night was in a 20cm deep bus pan and was at 11C. Sauce made the previous night was in a 15kg container (approximately 20L) at 20C. Chick peas made the previous night were at 7C. These are repeat violations. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 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. Foods can be rapidly cooled in shallow containers, ice wands, mixing, walk-in freezer, etc. Foods were discarded at the time of inspection. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 pans of sauce made at 9am were at room temperature (27C). Corrective Action(s): Hot potentially hazardous foods must be stored at/or above 60C to prevent the growth of pathogens and/or the formation of toxins. Sauces were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle in the front area had no chlorine (nozzle and container). Corrective Action(s): Bleach must be maintained at 100pm to 200ppm to properly sanitize food contact surfaces. Bleach must be replaced daily to ensure it is maintained at 100ppm to 200ppm. Bleach was added to the container at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed wiping hands on her apron at the time of inspection. Corrective Action(s): All staff must adhere to good hand hygiene practices and change gloves/wash hands on a regular basis to prevent potential contamination of foods. Staff changed gloves at the time of inspection. Review hand hygiene practices with staff. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fish fillets were thawing in the 2-compartment sink. Staff unsure if the sink was cleaned and sanitized prior to staff putting fish in the sink. Corrective Action(s): All food contact surfaces must be maintained in a clean and sanitary condition to prevent potential contamination of foods. Fish fillets were discarded at the time of inspection. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods were thawing at room temperature at the time of inspection 3 salmon fillets, 24 fish fillets, 3 containers of sauce. Fish fillets were above 4C and 1 container of sauce was at 11C. 2 containers of sauce were at 4C. Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C. 2 containers or sauce at 4C were moved to the walk-in cooler. Fish fillets and container of sauce at 11C was discarded at the time of inspection. Violation Score: 5 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Soiled cardboard was used as a mould to cut samosa dough. Corrective Action(s): All food contact equipment must be smooth, non-absorbent, and easily cleanable. Cardboard is not a suitable food contact material. Cardboard was discarded at the time of inspection. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in freezer was at 0C. Corrective Action(s): Walk-in freezer must be at -18C. Technicians arrived on-site during the inspection to service the walk-in freezer. Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Under counter cooler was at 4C. -Bar cooler was at 4C. -Front sweets cooler was at 4C. -Front upright cooler was at 4C. -Ice cream freezer (front) was at -16C. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface on consecutive cycles (minimum of 71C required for sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation satisfactory at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until June 19, 2027. -Please contact the inspector if you have any questions or concerns. -Signature not required.