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Gurdwara Amrit Prakash Sikh Temple

7990 123A St, Surrey · Restaurant

25 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher was not in used at the time of inspection. Improper manual dishwashing methods for 2 compartment sink noted, no sanitizing step noted at the time of inspection. Instructed volunteer to fill one of the sink at the 2 compartment sink with water, then make 100 ppm of chlorine solution at the time of inspection. Fully immerse all dishware into the chlorine solution for at least 30 seconds. Re-sanitize all dishware through out the service to ensure all dishware are properly sanitized.
      • Corrective Action(s):
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's/manager's absence, no staff/volunteer on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): At least one staff/volunteer on duty must has FOODSAFE level 1 or equivalent in operator's/manager's absence. Have one of the staff/volunteer to obtain FOODSAFE level 1 or equivalent certificate, than send a copy of the certificate to inspector by email. Date to be corrected: 1 month.
      • Violation Score: 1
  5. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap larger than the size of a pencil diameter obsevred underneath the 2 front doors. Door sweep is observed in place, however the door sweep does not come into contact with the floor.
      • Corrective Action(s): Replace/repair door sweeps on both front doors to remove the gap and to prevent rodent/pest entry on site. Submit photos via email to the health inspector once completed.
      • To be corrected by: 1 month
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on site has valid FOODSAFE Level 1 training or equivalent.
      • Corrective Action(s): One regular volunteer/staff member must have valid FOODSAFE Level 1 (or equivalent) training at all times on site. Have one to two volunteers apply for FOODSAFE Level 1 training. Submit proof of application to the health inspector via email within 2 business days. Submit copies of FOODSAFE Level 1 training certificates to the health inspector.
      • To be corrected by: 1 month
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Chemical sanitizer in spray bottle measured at chlorine concentration >>>> 200 ppm with test strip. Staff was educated how to prepare bleach sanitizer during inspection. Bleach available on site.
      • Corrective Action(s): Prepare bleach sanitizer in labelled spray bottles in all food preparation areas at a concentration of 100-200 ppm chlorine concentration by mixing 1/2 to 1 teaspoon of bleach with 1L of water to adequately clean and sanitize all food contact surfaces, equipment and utensils throughout the day. Obtain chlorine test strips to verify sanitizer strength. Do not use bleach sanitizer at a concentration greater than 200 ppm. Bleach sanitizer at a concentration greater than 200 ppm can cause chemical contamination of surfaces and food.
      • To be corrected by: immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food observed stored in black garbage back in the domestic freezer. Staff stated that there is collard greens stored in the garbage bag to be cooked.
      • Corrective Action(s): Discard any foods which are stored in black garbage bags. Black garbage bags are not food grade. Storing food in garbage bags can cause harmful chemicals to be absorbed into the food. Only use food grade containers to store foods to prevent potential contamination.
      • To be corrected by: immediately
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings were observed behind the stainless steel cooler. Staff stated that they are aware of rodent activity and clean/monitor the facility regularly for any new pest activity.
      • Corrective Action(s): - Please remove the rodent droppings and disinfect the area with 1 part bleach to 9 part water solution. Use personal protective equipment such as gloves, face mask when cleaning the rodent droppings.
      • TO BE CORRECTED BY - Ongoing
      • - Notify your Pest Control Company about the problematic area.
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temp mechanical dishwasher was run multiple times and took approx 1 hour to reach the required temperature. The maximum temperature recorded at dish surface during rinse cycle was 78C. Operator is advised to contact the technician and verify if there are any potential issues with the heater/booster.
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): *REPEATED VIOLATION*
      • No sanitizer solution was available onsite for sanitizing the food prep tables. Volunteers onsite were aware how to make it and prepared 200ppm bleach solution during inspection.
      • Corrective Action(s): Ensure that an approved food grade sanitizer solution is available at all times during facility operation. 100-200ppm bleach solution can be prepared by adding 1 tsp of bleach solution in 1L of water.
      • **Please note that it is a repeated violation. Failure to comply in future may result in enforcement action.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed behind the stainless steel cooler.
      • Corrective Action(s): - Remove the droppings and disinfect the area with 1 part bleach to 9 parts water solution.
      • - Regularly monitor for any new rodent activity.
      • - Notify your pest control company and implement necessary control measures.
      • TO BE CORRECTED BY - Ongoing
      • 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 (CORRECTED DURING INSPECTION): A large pot of cooked mix vegetable was stored at room temperature overnight (>2hours). The internal temperature of food noted at 24C. Staff stated that the food will be discarded as they are making fresh curry. One of the staff later discarded that food.
      • Corrective Action(s): Cooked mix vegetable is a potentially hazardous food (PHF). Storing PHF at room temperature overnight can result in bacterial growth and toxin production in the food which may cause foodborne illness. Always store cold potentially hazardous food at or below 4C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: *REPEATED VIOLATION*
      • No food grade sanitizer solution was onsite to sanitize the food prep tables and food contact surfaces. Volunteers onsite stated that they are not aware of any sanitizer.
      • Corrective Action(s): Ensure that an approved food grade sanitizer is available onsite during facility operation. It is recommended to use 200ppm bleach solution.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Front handwash station (near kitchen entrance) did not have liquid soap or single use paper towels.
      • 2. Soap dispenser in the food prep area was found empty.
      • Corrective Action(s): Ensure that all handwash stations have adequate supply of hot and cold running water. liquid soap and single use paper towels.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: *REPEATED VIOLATION*
      • - Multiple bags of flour, rice and lentils were stored directly on the floor in the kitchen area.
      • - In the dining hall, bag of onion and pumpkins were found on the floor.
      • Corrective Action(s): To prevent the risk of food contamination, store all the food products at least 6 inches off the floor.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Operator was not present onsite. Volunteers that were preparing food in the kitchen at the time of inspection did not have FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure that in operator's absence, at least one staff on duty has FOODSAFE Level 1 or equivalent.
      • TO BE CORRECTED BY - October 15, 2022
      • Violation Score: 1
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (REPEATED VIOLATION) Handwash sink provided in the food preparation area does not have supply of hot water and paper towels.
      • Corrective Action(s): Ensure that adequate supply of hot and cold water, liquid soap and single use paper towels is provided at the handwash station prior to using the food preparation area.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: (REPEATED VIOLATION) 3 burners are still located outside under the shed roof. According to the staff, the facility has temporarily shut off the propane supply to the kitchen and the outside burners.
      • Corrective Action(s): As stated in 2 previous inspection reports and the CLOSURE ORDER, do not use the outside area for kitchen operation and remove the 3 burners located outside. Health Approval is required prior to making any changes to the approved floor plan/service change.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: (REPEATED VIOLATION) - Mouse droppings were observed behind the stainless steel cooler and haven't been removed since last routine inspection.
      • Corrective Action(s): - Remove the mouse droppings with 1 part bleach to 9 part water solution.
      • - Close all the doors or entry points that could result in mice entry into the kitchen.
      • - Maintain the facility in sanitary condition.
      • TO BE CORRECTED BY - December 24, 2021
      • Violation Score: 3
  16. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot temp mechanical dishwasher reaches ~65C after multiple runs.
      • Corrective Action(s): Repair the hot temp mechanical dishwasher to ensure that it reaches 71C at the dish surface.
      • TO BE CORRECTED BY - Immediately
      • In the meantime, the staff will be using 3 compartment dishwashing sink for dishwashing and 200ppm bleach solution for sanitation.
      • Violation Score: 5
  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution was available in the kitchen at the time of inspection.
      • Corrective Action(s): Ensure that an approved food grade sanitizer is available in the kitchen at all times to sanitize the prep tables and food contact surfaces.
      • One of the volunteer brought a brand new chlorine bottle and prepared bleach solution on site. The concentration of bleach solution was measured 200ppm.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handwash station located at the entrance of kitchen was used for handwashing. No paper towels were provided at the sink.
      • 2. Handwash sink inside the kitchen in food prep area did not have any water supply. No paper towels were observed. As per the staff, the handwash sink is not used by volunteers.
      • Corrective Action(s): Ensure that adequate handwash stations are available for volunteers and each sink has supply of hot and cold running water, liquid soap and single use paper towels.
      • Staff stocked the handwash sink outside the kitchen with paper towels at the time of inspection.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: The facility set up three burners outside the kitchen under the roof shed to be used for preparing curries. No plans were submitted prior to making the change in operation and no Health Approval was granted.
      • Corrective Action(s): DO NOT USE the outside area for food preparation. Health Approval is required prior to making any change to the facility operation.
      • A verbal ORDER was issued to immediately shut down the unapproved food prep area located outside.
      • Violation Score: 5
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Flour and rice bags were stored on the floor.
      • Corrective Action(s): Ensure that all the food items are stored at least 6" off the floor to prevent the risk of contamination.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings were observed behind the stainless steel cooler.
      • Corrective Action(s): Remove the mouse droppings with 1 part bleach to 9 part water solution. Use proper PPE and gloves during cleaning.
      • Maintain the facility in sanitary condition and clean the hard to reach areas such as corners, behind equipment.
      • Store food items at least 6" off the floor.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 3
  18. Follow-Up Inspection

    0 infractions

  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer solution available for prep surfaces. Volunteers refused to use bleach for disinfection of surfaces.
      • Corrective Action(s): Ensure to prepare a 100-200ppm chlorine solution in a spray bottle by adding 1/2 tsp of household bleach per 1L of water as agreed at this time. Ensure all volunteers are using this solution to sanitize the prep surfaces before starting food prep in the morning, after each possible contamination and every 2 hours during operation.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handwash station in kitchen missing paper towels in the dispenser. Hand towel being used instead.
      • Corrective Action(s): Ensure all handwashing stations are adequately supplied with liquid soap, paper towels and hot/cold running water at all times.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Handwash station in kitchen missing paper towels in the dispenser. Handtowel being used instead.
      • Corrective Action(s): DO NOT use handtowels - resuable towels to dry hands, but single use paper towels at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Raw vegetables (i.e. cauliflowers/onions) being cut on floor, outside of the kitchen in hallway. Repeated violation.
      • 2) Opened can of mango observed in the stand up cooler.
      • Corrective Action(s): 1) Ensure all food handling is occurring in the approved area - kitchen. Do not place vegetables on floor.
      • 2) Ensure all opened can foods are transferred to food grade containers to prevent chemical leaching into food.
      • Violation Score: 9
  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The following observations were found:
      • 1. Ready to eat yogurt (khata/daahi) was found at 23c during time of inspection. Yogurt was also found stored on the floor.
      • All cold foods must be 4c or below at all times.
      • 2. Stand up cooler (new) in storage area on newer side of gurdwara was found at 8c.
      • Corrective Action(s): The following requires operators attentnion:
      • 1. Operator discarded the yogurt in 3 compartment sink during time of inspection. (this was corrected)
      • 2. Stand up cooler must be at 4c or below at all times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): All hot foods were found to be held and being served at room temperature. Foods were made less than 2 hours prior and found at 60c however, hot holding units were not be used.
      • Corrective Action(s): Hot holding unit was found and operated during time of inspection. All foods are now greater than 60c.
      • HOT HOLDING BUFFET UNIT MUST BE USED AT ALL TIMES. DO NOT KEEP ANY FOODS AT ROOM TEMPERATURE.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The following observations were made in the food preparation area:
      • 1. Food is being prepared on the floor.
      • 2. Food preparation area has carpet on floors.
      • 3. There is no easy to clean surface being used for food preparation.
      • The following observations were made in the dry storage area in kitchen:
      • 1. Foods are being stored in open bags. All foods must be protected from contamination and kept in food containers with proper lids.
      • 2. Foods are being stored in bins without any labels. This can lead to cross contamination.
      • 3. Spills are not being cleaned up properly in storage area. (for example, there was lentils found on shelves). All spills must be cleaned right away as this can lead to pest issues.
      • Corrective Action(s): The following items need to be corrected:
      • 1. Food preparation area must be easy to clean. All food preparation must be done on stainless steel tables.
      • 2. All food preparation areas can not have carpeted areas. Remove all carpet from the food preparation area.
      • 3. All the food equipment must be located on tables/shelves.
      • 4. Dry storage area needs to cleaned and reorganized. All the containers must be labelled properly.
      • All of the above will help to prevent food from contamination.
      • Violation Score: 15
  22. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): All hot foods must be stored at 60c or above at all times.
      • A hot holding unit must be avaialble and in use for hot holding of all hot food items.
      • Operator/volunteer onsite has informed that foods are only kept at room temperature for upto 2 hours in small portions; Bulk prepared foods are kept hot on the stove burners in kitchen.
      • Curry was found at 62c and being stored on stove burner in kitchen.
      • Corrective Action(s): Ensure the hot holding unit is being used at all times.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: All handwashing stations were missing either paper towels or liquid soap.
      • As per last inspection, it was suggested that new dispensers be installed for each hand sink so handwashing can be done properly.
      • Corrective Action(s): Install new liquid soap and paper towels dispensers.
      • Paper towel dispensers that are already mounted to the walls must be fixed so that paper towels are dispensed properly.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open bags of bulk ingredients (ie. flour) was found thoroughout the kitchen facility.
      • Operator/volunteer transferred all open bulk items to containers with lids.
      • Corrective Action(s): There should be no open bags or bulk ingredient containers open to contamination.
      • Recommendation: Put up signage in kitchen that informs all volunteers/kitchen helpers to transfer and store all bulk ingredients in closed containers with lids protected from contamination.
      • Violation Score: 3
  23. Routine Inspection

    1 infraction

    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation (CORRECTED DURING INSPECTION): Operator failed to pay permit fee. Outstanding permit fee must be paid unless declaration for feed waived status is granted.
      • Corrective Action(s): Operator must complete declaration form and provide documentation confirming status of charitable organization. Ensure to provide documentation to Environmental Health Officer immediately.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Facility observed to have evidence of pest activity. No evidence of recent activity was found.
      • Corrective Action(s): Ensure to clean and sanitize all areas and under hard to reach areas where past pest activity occured. Opeartor must provide last pest control invoice and report to Environmental Health Office. Note: Abell Pest control company is contracted to provide pest control services.
      • Violation Score: 3
  24. Routine Inspection

    0 infractions

  25. Routine Inspection

    0 infractions