INSPECTION REPORT Health Protection TGIL-CRGSGE

PREMISES NAME Ustaad G76 Surrey Central		Tel: (604) 588-7700 Fax:
PREMISES ADDRESS 10009 Whalley Blvd Surrey, BC V3T 4G1		INSPECTION DATE May 3, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sanjay Bajaj/Bakshish Arora		NEXT INSPECTION DATE May 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 5 buckets of chickpea gravy was stored in walk-in cooler and recorded at an internal temperature of 13.4C, 15.6C, 9.5C, 17.9C and 16.8C. Staff stated that the gravy was prepared yesterday and stored in cooler last night. Hot potentially hazardous food products were not properly cooled prior to storing them in cooler overnight resulting in high internal temperature. Staff discarded all 5 buckets during inspection due to time-temperature control abuse and improper cooling (left above 4C for more than 4 hours). Corrective Action(s): Please follow proper cooling procedures prior to storing hot potentially hazardous food in cooler. 60C to 20C within 2 hours 20C to 4C within next 4 hours To expedite the cooling process: - Use shallow pans/containers - Use ice wands - Stir it if needed Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution was available onsite at the time of inspection. Staff prepared sanitizer solution during inspection but the cleaner bottle was being used for sanitizing. Staff was educated on difference between cleaning and sanitizing. 200ppm bleach solution was prepared in sanitizer pail during inspection. Corrective Action(s): - Ensure that all food contact surfaces are properly cleaned and SANITIZED regularly. - Store wiping cloths in the sanitizer pail when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Back screen door was partially open that could be a potential entry point for pest/rodents into the facility. 2. Operator closed the screen door during inspection but there was gap on top of screen door that could still be a potential entry point for flies. 3. Food debris was noted throughout the facility that could attract pests. 4. Dry food containers/buckets were left open/partially open that could provide access to rodents for food. Corrective Action(s): 1. Seal any gap and keep the screen door fully closed to prevent pest entry. 2. Use pest proof food containers. 3. Keep the floors clean and free to food debris. TO BE CORRECTED BY - May 5, 2023 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility was not maintained in good sanitary condition. Food debris, oil spill and dirt/grease build up observed throughout the facility and primarily in the following areas: 1. Behind cooking line 2. Behind white stand up freezer 3. Dry storage room 4. Ventilation hood 5. On the cooking equipment Operator stated that the facility is cleaned every night. Corrective Action(s): Ensure that facility is deep cleaned more frequently in addition to the regular cleaning to prevent build up of debris/dirt. TO BE CORRECTED BY - May 10, 2023 Violation Score: 9

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

Comments

Routine inspection conducted. Findings: - Temperature of all refrigeration units were found at or below 4C. Walk in cooler temperature fluctuates and will be verified again during follow up inspection. - Freezers noted at or below -18C - Hot holding units and rice warmer recorded above 60C - Handwash sink available and had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 50ppm chlorine residual recorded during rinse cycle of low temp mechanical dishwasher. - Sanitizer solution was prepared during inspection. - Food storage practices were satisfactory. - No signs of pest activity observed. - Operator has valid FOODSAFE Level 1 certificate (Exp October 10, 2024) - Permit posted at the front during inspection. Recommendations: - Focus on the sanitation of the facility. - To prepare 100-200ppm bleach solution, add 1 teaspoon bleach in 1 Litre of water. - Keep the screen door closed. - Train your staff on proper cooling procedures. If you have any questions or concerns, please contact your district EHO.