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Golden Samosa Bakery

111 - 12025 Nordel Way, Surrey · Restaurant

21 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Chemicals stored above bags of all-purpose flour in the dry storage hallway.
      • Corrective Action(s): Always store chemicals underneath or away from food. Correct immediately.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling tile missing in area directly above food.
      • Corrective Action(s): Tiles must be intact to prevent food contamination and to facilitate easy cleaning.
      • Correct immediately.
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • Storage rack stored in front of handwashing sink by the staff room in the kitchen area.
      • Corrective Action:
      • Handwashing sinks must be easily accessible at all times to encourage proper hand hygiene by food handlers to prevent potential contamination of food and transmission of diseases. Staff removed the storage rack from the front of the handwashing sink to another place in the kitchen.
      • Corrective Action(s):
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observations:
      • 1. Scoop stored in flour with handle in contact with food item.
      • 2. Unlabelled spray bottle of bleach sanitizer in the kitchen.
      • Corrective actions:
      • 1. Scoop handles must not be in contact with food so as to minimize potential contamination of food by pathogen from food handler's hands. Staff removed scoop from flour for washing and sanitizing before storing appropriately.
      • 2. All chemicals not in their original containers must be labelled to prevent potential food contamination by harmful chemicals. Staff immediately labelled the bleach sanitizer bottle.
      • Corrective Action(s):
      • Violation Score:
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Observation:
      • A spray bottle of bleach sanitizer in the kitchen was unlabelled.
      • Corrective Action:
      • All chemicals not in their original containers must be labelled to prevent potential food contamination by harmful chemicals. Staff labelled the sanitizer bottle during inspection.
      • Corrective Action(s):
      • Violation Score:
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed a box of cooked pakoras stored in a cardboard box in walk-in cooler. Education provided to operator that cardboard boxes are not a of suitable material to store food and could potentially contaminate food products
      • Corrective Action(s): Required operator to transfer all items from the cardboard box into a food grade container. Operator transferred to a plastic food grade container at the time of inspection
      • Violation Score: 3
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Exhaust hood vent observed to have built-up of grease.
      • Corrective Action(s): Clean and sanitize the aformentioned area. Exhaust hood vent should be cleaned and sanitized weekly to prevent build-up of grease. Corrected by: November 2, 2022.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable dicer observed to have food debris accumulation. Operator informed that they wash and sanitize the vegetable dicer after end of operation. Chlorine sanitizer spray bottle in the kitchen area measured at 0 ppm chlorine. 3rd compartment sink measured at 10ppm chlorine.
      • Corrective Action(s): All in-use equipment must be washed after each use or every 4 hours which ever is lesser. Prepare chlorine sanitizer spray bottle and bucket for the kitchen to measure at 100-200ppm chlorine. 3rd compartment sink used for sanitation must be between 100-200ppm chlorine. Educated and instructed proper dilution of chlorine solution in 3rd compartment sink.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwashing sink near the enterance lack paper towel and paper towel dispenser. Handwashing sink near the dry storage room obstructed with deep fryer equipment.
      • Corrective Action(s): Ensure all handwashing sink is well equipped with hot and cold running water, liquid soap, and paper towels. All handwashing sink must be unobstructed to ensure proper handwashing of staff.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and spices observed underneath shelving racks in the dry storage room. Food debris with mold growth observed along the shelving units for samosa in the walk-in cooler.
      • Corrective Action(s): Clean and sanitize the aforementioned areas. Corrected by: May 24, 2022.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Handwashin sink adjacent the 3-compartment sink observed to have leaky pipe.
      • Corrective Action(s): Service the aforementioned fixture. Corrected by: May 24, 2022.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Front cooler at 7 C.
      • Corrective Action(s): Repair or adjust the temperature of the front cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The kitchen hand-washing sink front of 3 compartment sink -hot and cold running water was unavailable at the time of inspection.
      • Corrective Action(s): Hot and cold running water at the kitchen hand-washing sink must be available all the time.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Missing paper towels at the kitchen hand-washing sink, which near the dry storage room.
      • Corrective Action(s): Provide paper towel for the sink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Noted broken handles of a faucet for the hand-washing sink that located front of the 3-compartment sink. Hot and cold water was shutoff under the sink at the time of inspection ( if water valves turned on water constantly leaking).
      • Corrective Action(s): Today. Repair or replace the faucet for the hand-washing sink, which located front of the 3-compartment sink.
      • Violation Score: 15
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) The sanitizer at the three compartment sink was measured at <50ppm chlorine solution at <45C to manually wash dishes at the time of the inspection. The operator prepared new chlorine sanitizer at 100ppm chlorine.
      • 2) Food debris build up on the potato cutter plate.
      • Corrective Action(s): 1) The sanitizer must be at min 100ppm chlorine at 45C to properly sanitize equipment, utensils, and other food contact surfaces.
      • 2) Wash and sanitize the plate. Ensure that the plate is properly washed and cleaned.
      • Violation Score: 15
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): There was no constant supply of hot water at all handwashing stations and three compartment sink at the time of the inspection. This is a repeat violation from inspection reports# YTAN-APNPRY and ABRR-AJNSUW. The operator stated that she is aware of the situation as they do most of the dishwashing using hot water in the morning. The hot water tank may not be sufficient in size to supply adequate hot water throughout the day. Hot water supply at min 38C must be supplied at all times to properly wash hands and wash and sanitize equipment, utensils, and other food contact surfaces.
      • Corrective Action(s): There was hot water at the end of the inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Multiple buckets of sauces stored directly on the floor inside the walk in cooler.
      • 2) Multiple food items (ie trays of samosas) stored uncovered inside the walk in cooler.
      • Corrective Action(s): 1) Store all food items at min 6inches (15cm) off the floor to protect from contamination, pest contamination and to easily wash the floors inside the walk in cooler.
      • 2) Cover all food items inside the walk in cooler with proper lids or plastic wraps.
      • Date to be corrected: Immediately.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) No bleach sanitizer solution was avaiable for use at time of inspection. Operator stated bleach solution is made only when staff are cleaning up.
      • 2) Staff did not know how to properly wash and sanitize dishes. Dishwasher was observed washing, rinsing, then placing dishes into drying rack unsanitized. Sanitzer solution was avialable in third compartment of sink at 200 ppm, however sanitizing step was not being done.
      • Corrective Action(s): Repeat violation. Sanitizer solution must be available at all times during hours of operation. Operator made fresh bleach solution at time of inspection; 200 ppm chlorine detected.
      • 2) All dishes must be properly washed, rinsed, then sanitized using the three-compartment sink manual dishwashing method.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hot water tap for hand sink by 3-compartment sink was turned off.
      • Corrective Action(s): Staff had hot water turned off at valve below the sink because hot water faucet was not working properly.
      • Operator called for repair service at time of inspection. Ensure all staff use the other working hand sink for hand washing in the meantime.
      • Correct by: Tomorrow
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Ventilation hood baffles have grease and dust accumulation.
      • Corrective Action(s): Remove baffles and clean and sanitize in 3-compartment sink. Do so more frequently to prevent grease build-up.
      • Correct by: Tomorrow
      • Violation Score: 3