INSPECTION REPORT Health Protection TGIL-CD6SQB

PREMISES NAME Guru Nanak Sikh Gurdwara Temple		Tel: (604) 594-8117 Fax: (604) 594-1669
PREMISES ADDRESS 7050 120th St Surrey, BC V3W 3M8		INSPECTION DATE April 4, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Harbans (Herb) Mann		NEXT INSPECTION DATE April 06, 2022
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 = 19

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): A bucket of mango chutney/jam was stored at room temperature in the dry storage room. The chutney had visible white mouldy spots. Staff voluntarily discarded the bucket at the time of inspection. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dried up food residue was observed on 2 vegetable dicers and blade of mixer/blender. Corrective Action(s): Remove any food residue, clean the equipment and sanitize it. Ensure that the equipment is maintained in good sanitary condition. TO BE CORRECTED BY - Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bag of onions was stored directly on the floor. This could result in potential food contamination. Staff moved the bag to shelf at the time of inspection. Corrective Action(s): Ensure that food is stored at least 6" off the floor to prevent risk of food contamination. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Grains/lentil spill was observed on floor of dry storage area that could attract rodents into the facility. Corrective Action(s): Clean the dry storage room and remove any food debris. TO BE CORRECTED BY - April 10, 2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Vents had build-up of grease that requires cleaning. 2. Cabinets used for storing dry food in the food prep area had visible food debris. Corrective Action(s): 1. Service the vents to prevent build up of grease. 2. Re-organize the cabinets and remove any food debris/dirt build up. TO BE CORRECTED BY - April 10, 2022 Violation Score: 3

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

Comments

Routine inspection conducted at the temple kitchen and the following observations were made during the inspection: Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk-in cooler at 3C - Walk in freezer at -12C - Food was being served during lunch time. Hot held curries and rice recorded at internal temperature of 60C or above. - Staff stated that food is cooked 3 times a day and large pots of curries are served right away and not left at room temperature for more than 4 hrs. Storage: - All food products were found either in original packaging or covered inside coolers. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and air dryer. It is recommended to use single use paper towels instead of air dryer to prevent the risk of food surface contamination due to aerosolized water droplets.. - High temp mechanical dishwasher used for dishwashing. Temperature of 74C recorded on dish surface during rinse cycle. - 3 compartment dishwashing sink available in food prep area. Staff stated that the sink is used for manual dishwashing of small utensils. Step by step demonstration conducted by staff - wash, rinse, 200ppm bleach solution in 3rd sink & air dry. - 200 ppm bleach bucket available for sanitizing food contact surfaces. - Large pots are washed in designated area. Staff stated that the pots are then sanitized with 200ppm bleach solution. Good. - Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present in the dry storage room. Administrative: - Operator has valid FoodSafe Level 1 certificate.