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Darbar Sri Guru Granth Sahibji Surrey

8820 168th St, Surrey · Restaurant

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had a maximum final rinse temperature of 66C after multiple cycles.
      • Corrective Action(s): Dishwasher must be able to reach a final rinse temperature of 71C to allow for proper sanitizing of equipment, utensils, and food contact surfaces. While dishwasher is being serviced, facility with use bleach at 100ppm to sanitize equipment, utensils, and dishware. Facility prepared 100ppm to 200ppm bleach at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Food was covered with garbage bags.
      • 2) Foods were stored on the floor (onions and rice).
      • Corrective Action(s): 1) Discontinue the practice of using garbage bags to cover food items. Garbage bags are not food grade materials and may contaminate foods. Garbage bags were discarded at the time of inspection.
      • 2) Ensure foods are stored off the ground and protected from potential contamination. Foods were relocated off the ground at the time of inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings were observed in the dry storage area. Facility is currently serviced by professional pest control services bimonthly.
      • Corrective Action(s): Clean and sanitize affected areas and monitor for activity. Notify pest control services if pest conditions worsen.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A few wire utensils were torn.
      • Corrective Action(s): Ensure equipment is in good working order and broken equipment is discarded to prevent physical contamination of foods.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher was unable to reach a final rinse temperature of 71C on the dish surface (maximum temperature was at 66C)
      • Corrective Action(s): Service dishwasher and ensure it can reach a final rinse temperature of 71C on consecutive cycles on the dish surface to allow for proper sanitizing of equipment, utensils, and dishware.
      • Violation Score: 3
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Two pots of food made the previous night were at 11C in the walk-in cooler.
      • 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 a freezer, in shallow pans (less than 5cm), or using a mixing wand. Food items 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): High temperature dishwasher ranged from 64C to 66C on the final rinse cycle.
      • Corrective Action(s): Ensure dishwasher is able to reach a final rinse of 71C on the dish surface to properly sanitize utensils, dishware, and equipment. While dishwasher is being serviced, equipment can be washed in the dishwasher and sanitized in 100ppm bleach. Bleach at 100ppm was prepared at the time of inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Vegetables were stored in a garbage bag.
      • Corrective Action(s): Do not use garbage bags to store foods. Garbage bags have chemicals which can contaminate foods. Ensure only food grade materials are used to contact foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were found in the tool area store room and dry goods area.
      • Corrective Action(s): Clean and sanitize all affected areas and contact pest control services to prevent further infestation.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher was unable to reach a final rinse temperature of 71C on the dish surface on multiple cycles (ranged from 64C to 66C).
      • 2) Upright cooler door seals were broken and require replacement.
      • Corrective Action(s): 1) Service high temperature dishwasher and ensure it can reach a final rinse of 71C on the dish surface on multiple cycles.
      • 2) Replace door seals to prevent the loss of cold refrigeration air.
      • Violation Score: 15
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Small amount of mice droppings observed in the utensils storage room/on the floor and in the dry storage area.
      • Fruit flies noted in the dry storage area.
      • Corrective Action(s): Please contact with a professional pest company and rectify issues.
      • Violation Score: 9
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few mice droppings found in the dry storage area.
      • Corrective Action(s): Please clean and sanitize the affected area.
      • Friendly reminder: Keep all food items off the floor (eg., onion, potato, & grains).
      • Violation Score: 3
  9. Routine Inspection

    0 infractions

  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Dal (cooked lentils) was at 52 degrees C internal temperature at the time of inspection. Person in charge stated that they check the hot-holding temperatures of food every hour and that it must have dropped within the last hour.
      • Corrective Action(s): Dal hot-held below 60 degrees C for less than 2 hours was reheated to above 74 degrees C and hot-held at or above 60 degrees C. Ensure the water level is adequate in the hot-holding unit to maintain temperatures of hot-held food at or above 60 degrees C.
      • Violation Score: 5
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): A new stainless steel table was purchased near the hot-holding area which is made of washable materials. However, the lower surface of the table was taped with the original liner that was partly broken and collecting debris.
      • Corrective Action(s): Person in charge removed the liner that was taped to the table and re-sanitized the stainless steel surface during the inspection.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Faucet at the first compartment sink of the 2-compartment sink was not supplied with hot running water.
      • 2) Paper towel dispenser was removed from the handsink near the walk-in-cooler. Person in charge stated that a new dispenser is on order.
      • Corrective Action(s): 1) Person in charge repaired the faucet so that it was supplied with hot running water (repaired).
      • 2) Install a wall-mounted paper towel dispenser at this handsink; Correct within 1 month. Note: Continue storing the paper towel roll near the counter of the handsink in the meanwhile.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Both sanitizer spray bottles were not labelled to identify the contents.
      • Corrective Action(s): Person in charge labelled the sanitizer spray bottles as "sanitizer".
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Shahi paneer was being cooled inside a large pot inside the walk-in-cooler and was not properly cooled to 4 degrees C within the 6 hour cooling curve.
      • Corrective Action(s): Improperly cooled shahi paneer was discarded at the time of inspection to prevent foodborne illness.
      • Recommended cooling methods were reviewed:
      • 1. Portion out food and use shallow metal pans
      • 2. Use an ice bather bath and stir the curry/liquid mix.
      • 3. Use a clean cooling wand.
      • Potentially hazardous food (cooked curries, rice, etc.) being cooled must cool from 60 to 20 degrees C within 2 hours and then to 4 degrees C within an additional 4 hours (total time of 6 hours). Food safety plan was reviewed. Please monitor the cooling temperatures of food using a clean and sanitized probe thermometer.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Shahi paneer being cooled was above 4 degrees C however below 60 degrees C (at 11 degrees C) since yesterday. Shahi paneer did not meet the safe cooling temperatures of 60 to 20 degrees C within 2 hours and then to 4 degrees C within 4 hours (total time of 6 hours).
      • Corrective Action(s): Improperly cooled shahi paneer was discarded at the time of inspection to prevent foodborne illness. Make sure food being cooled is cooled rapidly from 60 to 20 degrees C within 2 hours and then to 4 degrees C within an additional 4 hours (total time of 6 hours).
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held rice was below 60 degrees C in the hot-holding unit for more than 2 hours.
      • Corrective Action(s): Hot-held rice below 60 degrees C for more than 2 hours was voluntarily discarded by staff. Make sure all hot-held food is kept at or above 60 degrees C. Check hot-holding temperatures at the beginning of food service and at least every 2 hours throughout the day. Cover food in the hot-holding unit, increase the heat setting, and/or increase the hot water temperature in the hot-holding unit to keep food at or above 60 degrees C.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Dishwasher final rinse temperature was 45 degrees C at the plate upon running it once. Person in charge informed district EHO that they have a maintenance person looking into a heat booster issue. Maintenance person confirmed that they have parts on order expected by tomorrow and have a date scheduled to repair the dishwasher tomorrow morning. 100 ppm chlorine sanitizer was setup in the large sink to manually sanitize dishes and glassware after they are placed through the dishwasher.
      • Corrective Action(s): 1. Make sure you manually sanitize all equipment, dishes, and glassware after running it through the dishwasher until the dishwasher can maintain the sanitizing standard of at least 71 degrees C at the plate after the final rinse cycle; Correct immediately.
      • 2. Repair the dishwasher so that it has a final rinse temperature of at least 71 degrees C at the plate; Correct by November 20, 2018.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Extra equipment (cutting boards, pots and pans) were stored directly on the floor in a storage room where laundry facilities used to be located. This equipment is only using on certain occasions during busier times.
      • 2. Light covers are missing in the kitchen above the warewashing sink and cabinets, above the hot-holding area, and around a light bulb above the cooking equipment. Person in charge stated that they would are planning to replace the lights with LED lights including a shatterproof cover.
      • Corrective Action(s): Wash, rinse, sanitize, and air dry the cutting boards in direct contact with the floor. Store all food equipment at least 6 inches off the floor in a clean area. Correct today.
      • 2. Make sure all the lights in the kitchen have a shatterproof cover over them to prevent any broken glass upon breakage from potentially contaminating the food. Correct within 2 months. Light bulb over the cooking area below the ventilation equipment was removed at the time of inspection by the Person in Charge.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: A table with rusted materials/non-smooth surface was added this year next to the hot-holding area and had dry storage containers on it. Person in charge stated that they intend to replace this table with a stainless steel table.
      • Corrective Action(s): Remove this table. If you wish to store the dry storage containers on a surface in this area, then obtain a table that is made of smooth, durable, easy to clean, impermeable to moisture, and non-toxic materials (e.g. stainless steel); Correct within 2 months.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Two holes were observed on the lower wall between the dry storage room and kitchen.
      • Corrective Action(s): Fill in the holes and make sure they are sealed. Correct within 2 weeks.
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation (CORRECTED DURING INSPECTION): Paneer was being made at the temple in two gallons of milk jugs.
      • Corrective Action(s): The operator discarded the paneer at the time of inspection. Bulletins on "Fermented Dairy Products in Food Service Establishments" in both English and Punjabi were provided to the operator. Ensure all food is obtained from approved sources. Do not ferment any dairy products at the food premises unless you obtain a license issued by BCCDC.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The walk-in-cooler was between 6.3 to 8.5 degrees C internally at the time of inspection. A technician mentioned over telephone that they need a few days to repair it. Potentially hazardous food was being stored in the second two door cooler.
      • Corrective Action(s): Do not store any potentially hazardous food (milk, tofu, cut vegetables, cut fruits, curries etc.) into the walk-in-cooler until it is maintained at or below 4 degrees C; This is effective immediately. Repair/re-service the walk-in-cooler so that it maintains a temperature at or below 4 degrees C / 40 degrees F; Correct by August 18, 2017 and contact the district E.H.O. of Fraser Health for a follow up inspection.
      • Violation Score: 9
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Pots and pans were observed inside the 2-compartment sink and 1-compartment sink. Bleach water was not set up inside these sinks.
      • Corrective Action(s): 100 ppm chlorine sanitizer was set up inside the second compartment of the 2-compartment sink. Pots were then properly washed, rinsed, sanitized (for 10+ seconds), and air dried. Post written reminders over the 2-compartment sink about washing and sanitizing pots & pans.
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): Lemon scented sanitizer was available on-site. 0 ppm chlorine sanitizer was measured from the two spray bottles.
      • Corrective Action(s): Clorox bleach was brought on-site during the inspection. Note: The lemon scented bleach can be used for the on-site laundry however should not be used as a surface sanitizer. Volunteers set up 100 ppm chlorine in the two spray bottles. Ensure the bleach water inside the spray bottles is changed frequently (e.g. every 4 days) each week.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Light covers were available over some of the previously uncovered lights however two ceiling lights in the kitchen are still missing light covers.
      • Corrective Action(s): Install protective shatterproof light covers over the two lights in the kitchen where they are currently missing. Correct within 1 month.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The walk-in-cooler was at 6.2 degrees C to 7.5 degrees C at the time of inspection. The person in charge called a technician to re-service the cooler today.
      • Corrective Action(s): Food inside (sliced watermelons, milk, and tofu) was moved to the 2-door upright cooler. Raw produce, raw tomatoes, and bread was left stored inside it. Do not store any potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C / 40 degrees F. Adjust/re-service the cooler to maintain a temperature of 4 degrees C / 40 degrees F or less. Correct today.
      • Violation Score: 3