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Gurdwara Dukh Nivaran Sahib Society

15255 68th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Gurdwara Dukh Nivaran Sahib Society has been inspected 38 times by Fraser Health Authority since December 1, 2011. The most recent inspection, on August 20, 2026, found no infractions.

16 of 38 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 11 times across 11 separate inspections, most recently on May 21, 2025. For example: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 9 times across 9 separate inspections, most recently on May 21, 2025. For example: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 7 separate inspections, most recently on July 31, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 7 separate inspections, most recently on March 20, 2026. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 9, 2019. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

38 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Several food items were observed on the floor
      • - Several food items were uncovered
      • Corrective Action(s): - Ensure all food is protected from potential contamination at all times.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Cockroaches observed in a sticky trap in the laundry room.
      • Corrective Action(s): - Contact a licenced pest control operator today to have the premises serviced to effectively address pest activity.
      • - Ensure the entire premises receives a deep cleaning and disinfection (for example, a 1 part bleach to 9 part water solution can be used to disinfect non-food contact surfaces such as floors and storage areas). Ensure premises receives regular deep cleaning.
      • - As a precaution, ensure food prep surfaces are sanitized daily before use.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris and spills observed throughout the premises, particularly in the dry storage room.
      • - Several miscellaneous items including bags and debris were observed on the floor in several areas of the premises.
      • Corrective Action(s): - Ensure premises receives a deep cleaning of all areas. Date to be corrected by: August 6, 2026.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - One spray bottle of bleach water sanitizer was unlabeled.
      • Corrective Action(s): - Ensure all chemicals are properly labeled.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Rice at the hot holding unit was measured at approximately 40C. Rice prepared less than 2h ago. Note: Temperature setting for the rice was set to a lower setting than the other units (measured at 60C or more).
      • Corrective Action(s): - Ensure hot held food is maintained at 60C or more to limit the growth of potential pathogens and formation of toxins.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Several bags/packages of food were observed on the floor (throughout the premises).
      • - Open bags of food observed.
      • - Open metal can of tomato paste observed in the walk-in cooler.
      • - Chemicals stored next to food in dry storage room near the cook line.
      • Corrective Action(s): - Ensure food is always covered and stored off the floor to protect from potential contamination. Ensure that canned foods, once opened, are transferred to another foodgrade container with a lid/cover as cans can rust or leach metal over time after they are opened. Ensure all chemicals are stored away from food.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Cockroaches observed in traps (under 2-compartment sink, near front station, in laundry room). Premises was serviced by pest control on March 7, 2026, however, pest control report only notes rodent control measures; no mention of cockroach activity or control measures.
      • Corrective Action(s): - Appropriate treatments must be applied by a licenced pest control operator at the required frequency to effectively control for cockroach activity. These are to be documented on the written report. Have the premises serviced by a licenced pest control operator and take effective measures to control for cockroach activity, including effective treatments at the required frequency for cockroach control. Date to be corrected by: March 21, 2026.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - A large quantity of items/equipment which may not be required for use are being stored in the basement storage room. This provides potential harbourage areas for pests. The basement storage area also requires a thorough reorganizing.
      • Corrective Action(s): - Clean and reorganize basement area to allow for effective monitoring of pest activity, ongoing cleaning, and to reduce harbourage areas. Remove items not required for use. Date to be corrected by: April 3, 2026.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak observed from ceiling near cook line hand sink. A container is in place to catch water.
      • Corrective Action(s): Have leak repaired. Date to be corrected by: March 27, 2026.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One insert of lentils at the hot holding service unit was measured at 52C.
      • Corrective Action(s): Lentils reheated and hot holding unit temperature setting increased. Ensure hot potentially hazardous food is maintained at 60C or more to limit the growth of potential pathogens.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food processors used for cutting onion were stored with food debris.
      • Corrective Action(s): Food processors placed into the dishwashing area to be washed, rinsed, and sanitized. Ensure all equipment and utensils are properly washed, rinsed, and sanitized after each use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Large pots and similar equipment/utensils that are being washed in the manual dishwashing room are not being sanitized.
      • Corrective Action(s): Bleach water sanitizer was prepared at the three-compartment sink at 100ppm chlorine. Equipment/utensils sanitized during inspection. Ensure all equipment and utensils are sanitized as a final step after washing and rinsing in order to kill any potential pathogens (e.g. harmful bacteria) that may remain on surfaces after cleaning. Larger equipment can be sanitized in place.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Several laundry detergent pails were being used for spice storage (direct contact).
      • - A few bags of food were observed on the floor. One bag of flour was left open.
      • - A crate of hand and dish soap was stored on top of a bag of food.
      • - Bleach water sanitizer in labeled spray bottles measured over 200ppm chlorine (too strong, chlorine test strip started to bleach out).
      • Corrective Action(s): - Spices and containers discarded. Ensure chemical containers are not used for food as they may release chemicals into the food, even if they have been washed.
      • - Bags of food removed from floor, flour bag closed. Ensure food is covered and stored off the floor to protect from potential contamination.
      • - Crate of soap removed. Ensure chemicals are not stored with food to protect from potential chemical contamination.
      • - Bleach water sanitizer concentration adjusted to 100ppm to 200ppm chlorine. Ensure sanitizer is maintained at safe and effective concentrations for food contact surfaces.
      • Violation Score: 15
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: One cockroach observed under the handwashing station located near the manual dishwashing room. Staff unable to provide date of most recent pest control service, or provide a copy of the most recent report.
      • Corrective Action(s): - Have premises serviced by a licenced pest control operator. Ensure monitoring devices (e.g. glue traps / tin cats) in place to monitor pest activity and effectiveness of interventions.
      • - Refer to violation code 305 for additional required action as pertaining to pest control.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food debris, equipment, and other miscellaneous items observed in the kitchen area. Food debris can attract pest activity. Unorganized storage of items or storing items that are not required can provide harbourage areas for pests.
      • Corrective Action(s): - Ensure all of the kitchen areas, including the dry storage room, laundry room, dishwashing areas, and other storage areas are deeply cleaned and sanitized. Remove items not required for use, and clean/organize items that are required. Keep items off the floor, and it is recommended to use bins with lids for storage of smaller items. Date to be corrected by: December 3, 2025.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Leak observed under third compartment of three compartment sink.
      • Corrective Action(s): Have leak repaired. Leaking water can attract pest activity. Date to be corrected by: December 3, 2025.
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Chopping/grinding equipment (e.g. for ginger, onions) was stored with dried on food debris.
      • Corrective Action(s): Equipment was removed to be re-washed and sanitized. Ensure all equipment/utensils are properly washed and sanitized after each use. Food debris may potentially harbour pathogens.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): - Back door observed to be left slightly open during inspection.
      • - Multiple holes/cracks observed on the kitchen floor
      • Corrective Action(s): - Back door closed. Ensure back door remains closed or install a properly fitting screen door to help ensure that pests are excluded from the facility.
      • - Ensure all holes/cracks are properly sealed OR replace tiles. Cracks/holes can accumulate water and debris which can attract pest activity. Date to be corrected by: June 4, 2025.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizer spray bottles unlabeled.
      • Corrective Action(s): Ensure sanitizer spray bottles are properly labeled to identify their contents to help prevent accidental misuse or contamination. Date to be corrected by: Today.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff / volunteers on site in the operator's absence had FOODSAFE Level 1 or equivalent certification.
      • Corrective Action(s): Ensure that at least one person on duty has FOODSAFE Level 1 or equivalent at all times if the operator is not on site. Date to be corrected by: May 22, 2025.
      • Violation Score: 1
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Missing ceiling tiles observed in premises, including but not limited to both dishwashing rooms.
      • Missing tiles / cracks / gaps observed on several areas of the floor that can permit debris and water accumulation.
      • Holes observed in walls (including but not limited to, dishwashing rooms, laundry room).
      • Moisture obsered on floor under hand sink located outside of dishwashing room, and on the entire floor of the large pot dishwashing room.
      • Corrective Action(s): Ensure all holes and cracks are properly sealed, and ensure missing ceiling tiles are properly replaced to help minimize potential entry points for pests. Date to be corrected by: December 12, 2024. Ensure that on a daily basis, moisture is minimized and promptly cleaned, as this can attract pest activity. Ensure cleaning and sanitizing of all food contact surfaces and equipment occurs on a daily basis before each use.
      • Violation Score: 9
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Walk in cooler at 8 degrees C.
      • Corrective Action(s): Note: Most products in cooler were pasteurized dairy products.
      • Technician arrived on site during inspection and serviced cooler. Cooler was measured at 3 degrees C after techinican serviced it. Ensure that cold potentially hazardous food is maintained at 4 degrees C or less to limit the growth of potential pathogens.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher reached only 58 degrees C at the utensil surface during the final rinse.
      • Corrective Action(s): Dishwasher serviced. Dishwasher achieved 77 degrees C at the utensil surface (required: 71 degrees C or more) after being serviced. Ensure all equipment/utensil are resanitized through the dishwasher immediately. Some equipment/utensils were manually sanitized using a 100 ppm chlorine solution in the interim while the dishwasher was awaiting service.
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): All handwashing stations lacked paper towels.
      • Corrective Action(s): Paper towels supplied. Ensure all hand washing stations are supplied with hot and cold running water, liquid soap, and paper towels to facilitate proper hand washing and drying.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few cockroaches observed on the premises. No cockroaches observed in food/utensil/equipment areas. It was stated that premises is serviced by pest control on a routine basis, however, pest control report not available at time of inspection.
      • Corrective Action(s): Immediately contact pest control to have the premises reserviced by November 22, 2024, and provide the copy of the pest control report to the undersigned EHO. Pest control report to be available for review at time of follow up inspection.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Food spills/debris observed throughout premises. In addition, storage area in basement requires organization and cleaning.
      • Corrective Action(s): Ensure facility is thoroughly cleaned and sanitized. Organize all storage areas. Date to be corrected by: November 28, 2024.
      • Food and other debris can attract pests. Poorly organized storage areas can impede proper cleaning and allow for pest harbourage.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. High temperature dishwasher reached a maximum of only 58 degrees C at the utensil surface during the final rinse. *CORRECTED*
      • 2. Walk in cooler at 8 degrees C. *CORRECTED*
      • 3. Plumbing located under three compartment sink is leaking. *NOT CORRECTED*
      • Corrective Action(s): 1. Techincian arrived and serviced dishwasher. Dishwasher was reaching over 71 degrees C at the plate level after service.
      • 2. Techincian arrived and serviced cooler. Cooler was measured at less than 4 degrees C after service.
      • 3. Ensure three compartment sink and plumbing/draining is in good working order and no leaks are present from any of the sink compartments and plumbing. Date to be corrected by: November 22, 2024. In addition, ensure all three sink plugs are available and in good working order by today.
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Visible signs of spoilage observed on lemon pickle located in a large container.
      • Corrective Action(s): Discarded. Ensure food is free from signs of spoilage. Ensure proper stock rotation and storage practices are used. If food is found to have signs of spoilage, it must be discarded.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer tested at over 200 ppm chlorine.
      • Corrective Action(s): Ensure sanitizer is maintained at safe and effective concentrations (e.g. 100 to 200 ppm chlorine), for use on food contact surfaces such as counters and equipment. High concentrations may potentially leave residues that can contaminate food.
      • Bleach water sanitizer was diluted to 100 to 200 ppm chlorine at time of inspection.
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked onion was observed being cooled in deep containers in walk-in cooler. It was stated that onion was cooked this morning. Internal temperature approx 35 degrees C.
      • Corrective Action(s): Onion transferred to large shallow containers to facilitate rapid cooling. Ensure potentially hazardous food (including cooked vegetables) is cooled rapidly from 60 degrees C to 20 degrees C within two hours or less, then from 20 degrees C to 4 degrees C within the next four hours or less to limit the growth of potential pathogens.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot holding unit for rice was turned off. Internal temperature of rice approximately 55 degrees C.
      • Corrective Action(s): Hot holding unit turned on. Ensure hot potentially hazardous food is maintained at 60 degrees C or more to limit growth of potential pathogens.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor behind chest freezers and in hard-to-reach areas.
      • Corrective Action(s): Ensure all rodent droppings are cleaned. Use a bleach water solution (1 part bleach to 9 parts water) to disinfect affected areas. Continue to monitor for new pest activity. If new pest activity observed, locate and seal any potential entry points to exclude pests. Date to be corrected by: Today and ongoing.
      • Violation Score: 3
  15. Follow-Up Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Potentially hazardous food stored in walk-in cooler was measured at an internal food temperature of 18 degrees C. This includes dairy products and cooked food items such as curries.
      • Corrective Action(s): Potentially hazardous food items were discarded and/or intentionally adulterated under the direction of the Environmental Health Officer to prevent them from being served to the public. Ensure potentially hazardous foods are maintained at 4 degrees C or less in order to limit the growth of pathogens and/or toxins that may cause foodborne illness.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. High temperature dishwasher measured 51 to 61 degrees C at the utensil surface during the final rinse.
      • 2. No food contact surface sanitizer available.
      • Corrective Action(s): 1. Dishwasher was observed to be in heavy use during inspection. Dishwasher was tested again after not being used for a period of rest between cycles and was measured at 72 degrees C at the utensil surface (minimum required: 71 degrees C at the utensil surface). All equipment and utensils to be re-washed and sanitized. Ensure dishwasher is reaching at least 71 degrees C at the utensil surface during cycles when in use.
      • 2. Bleach water sanitizer prepared at 100 to 200 ppm chlorine at time of inspection. Ensure sanitizer is available at all times at the correct concentration required for safe and effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine).
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed in dry storage room.
      • Corrective Action(s): Packaged food removed during inspection and dry storage room was in the process of being cleaned. Ensure all surfaces are properly sanitized. Information sheet on pest control measures to be provided. Ensure entry points are located and sealed.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler ambient temperature at 18 degrees C.
      • Corrective Action(s): Repair technician contacted at time of inspection. Potentially hazardous food discarded. Ensure cooler is capable of maintaining potentially hazardous food at 4 degrees C or less. Date to be corrected by: Today.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: It was stated that no volunteers or staff on site hold FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Ensure that at all times, at least one staff member or volunteer on site has FOODSAFE Level 1 or equivalent. Date to be corrected by: July 6, 2023.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Refer to Code 308.
      • High temperature dishwasher is not able to properly sanitize the dishes.
      • Corrective Action(s): Required operator to use the dishwasher for washing and rinsing but sanitization step must be completed manually in the large tub sinks in the other room. Ensure to fill up the sink to submerge all utensils under water. Residual chlorine should be 100 ppm for adequate sanitization. Once the dishwasher is repaired, resume using the mechanical dishwasher for all three steps.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed droppings and a dead mice in the basement storage space. Huge improvements made since previous inspections but still need more work.
      • Corrective Action(s): Required operator to conduct regular cleaning and work with the pest control company to minimize pest activity as much as possible.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Dry storage area had food spill on shelves and on the floor. These are the main sources of food for pests and should be cleaned up immediately.
      • Corrective Action(s): Required operator to clean up the area
      • Date to be corrected by: Jan 20 2023
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed high temperature dishwasher not able to maintain 71 C at plate level after final rinse cycle. Two different probe thermometers were used to measure the temperature of dishwasher; all came out at around 58.7 C.
      • Corrective Action(s): Required operator to call the technician repair the dishwasher immediately.
      • Date to be corrected by: Immediately
      • Violation Score: 9
  19. Follow-Up Inspection

    0 infractions

  20. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings found throughout facility's basement. Able to hear live rodent in the corner by the lift. Strong rodent odour also present. Operator is actively working on reducing the acvitiy with the aid from pest management company but still ongoing.
      • Corrective Action(s): Required operator to remove all clutter from the basement, clean and sanitize the area thoroughly. Contact pest management company set catch and remove the rodents.
      • Date to be corrected by: July 13 2022
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Clutter observed in the basement area where the infestation is the most severe. There are areas in the corner next to the lift where clutter extreme, was able to hear a live rodent but unable to visually find it. There were dry foods on shelves and they were not in pest proof containers. Rodent droppings were found along those shelves as well. Entry points found from the ceiling.
      • Corrective Action(s): Required operator to remove all items from the storage area, clean and sanitize the entire basement. Block any entrance points. Contact pest management company as well. All foods must be in pest proof containers. Any damaged food bags or items must be discarded.
      • Date to be corrected by: July 13 2022
      • Violation Score: 15
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Active pest infestation present. Observed rodent droppings in dry storage area, worship rooms along the room divider and corners. Infestation is most severe in the basement dry storage area. Observed droppings throughout the whole basement, strong rodent smell was present. Asked operator when the last cleaning was and he stated the yesterday, April 5 2022. Numerous rodent droppings present throughout the area after one day of cleaning. Currently have weekly visit from Apna Pest Management. Operator is fully aware of the situation and is trying control the pest issue. Education provided that all food items must be protected from pest in pest-proof containers. Regular cleaning is required, at least once a day. No rodent activities found in the kitchen where food is prepared and consumed.
      • Corrective Action(s): Required operator perform deep cleaning of the dry storage area, especially hard-to-reach areas and corners. Items to be protected from pest in pest-proof containers. Request Apna to focus on the basement.
      • Date to be corrected by: April 11 2022
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Items in the dry storage near the main kitchen floor and basement are not stored/protected in pest-proof containers. All foods must be protected from pests at all times
      • 2. Delivery door by the kitchen corner require door sweeps at the bottom to block all entrance points.
      • Corrective Action(s): Required operator to remove all droppings in the dry storage area and store all items in pest-proof containers. Operator is to install door sweep at the bottom of the forementioned door.
      • Date to be corrected by: April 11 2022
      • Violation Score: 9
  23. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Active pest infestation present. Observed rodent droppings in dry storage area, worship rooms along the room divider and corners. Infestation is most severe in the basement dry storage area. Observed droppings throughout the whole basement, strong rodent smell was present. Asked operator when the last cleaning was and he stated the yesterday, April 5 2022. Numerous rodent droppings present throughout the area after one day of cleaning. Currently have weekly visit from Apna Pest Management. Operator is fully aware of the situation and is trying control the pest issue. Education provided that all food items must be protected from pest in pest-proof containers. Regular cleaning is required, at least once a day. No rodent activities found in the kitchen where food is prepared and consumed.
      • Corrective Action(s): Required operator perform deep cleaning of the dry storage area, especially hard-to-reach areas and corners. Items to be protected from pest in pest-proof containers. Request Apna to focus on the basement.
      • Date to be corrected by: April 11 2022
      • Violation Score: 15
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Items in the dry storage near the main kitchen floor and basement are not stored/protected in pest-proof containers. All foods must be protected from pests at all times
      • 2. Delivery door by the kitchen corner require door sweeps at the bottom to block all entrance points.
      • Corrective Action(s): Required operator to remove all droppings in the dry storage area and store all items in pest-proof containers. Operator is to install door sweep at the bottom of the forementioned door.
      • Date to be corrected by: April 11 2022
      • Violation Score: 9
  24. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Unapproved Food contact surface sanitizer (vinegar) was used in spray bottle at time of inspection.
      • **Correct during inspection** Instructed staff on how to mix 100 - 200ppm bleach solution at time of inspection.
      • (1/2 tsp unscented household bleach to 1L water).
      • Emptied vinegar bottle and mixed 200ppm bleach solution during inspection.
      • 1. Ensure bleach sanitizer is available whenever kitchen is in operation. Write mixing instructions onto bottle.
      • Do not mix soap or other chemicals into bleach sanitizer as mixing chemicals may cause health hazards.
      • 2. Purchase and use chlorine test strips (10-200 ppm) to verify sanitizer is correctly mixed.
      • Corrective Action(s):
      • Violation Score: 5
  25. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. *Repeat* High temperature dishwasher measured to reach 63.8°C. This temperature is not hot enough to sanitize dishware.
      • 2. Sanitizer not available during inspection. Bleach sanitizer can be mixed using:
      • 1/2 tsp unscented household bleach / 1L water
      • Corrective Action(s): 1a. contact dishwasher service technicians to have unit serviced.
      • b. use 3 compartment sink handwashing method until unit can reach 82°C at the gauge, or 71°C at the plate surface
      • correct by: immediately
      • 2. always have sanitizer when kitchen is in operation.
      • correcty by: immediately
      • correct by: immediatlely
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food products and ingredients in containers:
      • a. require lids to prevent items from falling into food/ingredients
      • b. should not have scoops stored inside container
      • 2. Black container labelled for 'petroleum' used to store food
      • **Corrected during inspection** container discarded
      • Corrective Action(s): 1a. Cover all food products in storage with lids or covers
      • 1b. Remove scoops from containers and store them outside; clean scoops regularly
      • 2.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Emergency exit, near walk-in cooler, has damaged door sweep. This is potentially an entry way for pests.
      • Corrective Action(s): Repair / replace door sweep.
      • Correct by: July 26, 2021
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: *Repeat* High temperature dishwasher reading 63.8°C on the rinse cycle. This temperature is not hot enough to sanitize equipment.
      • Corrective Action(s): 1. Switch to 3-compartment sink dishwashing method until dishwasher is serviced and can reach 82°C on the gauge, or 71°C at the plate level.
      • correct by: immediately
      • Violation Score: 9
  26. Follow-Up Inspection

    0 infractions

  27. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Various containers of sauces/curries in walk in cooler at 8 deg C.
      • Corrective Action(s): Discard all sauces. Temple president called to have walk in cooler repaired immediately. As discussed, do not fill this walk in cooler with any more foods until the cooler has been repaired.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): White milk sauce in hot holding unit was at 33 deg C
      • Corrective Action(s): Sauce discarded. Operator filled unit with fresh white milk sauce. As discussed, hot holding must be kept at 60 deg C or greater at all times.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher only achieved 65 deg C on rinse cycle.
      • Corrective Action(s): Use 3 compartment sink to wash/rinse/sanitize dishes until your dishwasher is repaired.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on floors throughout kitchen and underneath the stainless steel counter tops in the serving area.
      • Corrective Action(s): Clean above mentioned areas thoroughly
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) Dishwasher only achieved 65 deg C on rinse cycle
      • 2) Walk in cooler at 8 deg C.
      • Corrective Action(s): 1) Repair dishwasher to achieve a minimum of 71 deg C at plate level after rinse cycle
      • 2) Repair walk in cooler to maintain internal temperature of 4 deg C or less.
      • Correct by : Immediately
      • Violation Score: 15
  28. Follow-Up Inspection

    0 infractions

  29. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Curry dish in hot holding unit at 50 deg C.
      • Corrective Action(s): Discard food item. Ensure all hot foods are kept at 60 deg C or greater.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer available.
      • Corrective Action(s): As discussed, you must always have surface sanitizer available to disinfect your food contact surfaces. Make a proper bleach solution: use 1/2 tsp bleach and mix with 1 liter of water in bucket or spray bottle.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One of the trays in hot holding unit was at 50 deg C.
      • Corrective Action(s): Foods in hot holding unit must be kept at minimum of 60 deg C at all times. Repair or adjust hot holding unit such that it maintains all foods at 60 deg C or greater.
      • Correct by: Today
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: FoodSafe certified staff member was not present during inspection. Discussed with temple president that there must always be at least one person on site who has FoodSafe level 1.
      • Corrective Action(s): Get at least one person per shift certified with FOOODSAFE level 1 immediately.
      • Correct by; This week
      • Violation Score: 1
  30. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Rolled up carpets were being stored on the top rack in the dry storage area right above open bins of dry goods (chickpeas, etc).
      • 2) Uncovered food by cooking area left out before placing in hot holding unit
      • Corrective Action(s): 1) Move carpets away from food storage areas
      • 2) Ensure all food is covered to protect for contamination
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black grease/buildup found under one of the stoves at the far end.
      • Corrective Action(s): Clean this area thoroughly and ensure all hard to reach areas of your kitchen are cleaned.
      • Correct by: Today
      • Violation Score: 3
  31. Follow-Up Inspection

    0 infractions

  32. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher technician on site has indicated that the high temperature dishwasher is to be fitted with a chlorine line. Currently, the high temperature dishwasher is still only achieving 60-66 deg C on rinse cycle at dish level.
      • Corrective Action(s): Dishwasher is to be fitted with chlorine sanitizer line such that it achieves 50 ppm chlorine residual on rinse cycle at dish level. Test strips must be available for staff to test the dishwasher daily.
      • In the mean time, dishes are being washed/rinsed/sanitized in the large 3 compartment sink.
      • Correct by: Today
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member is still required to register for FoodSafe.
      • Corrective Action(s): Ensure to have staff member take the FoodSafe level 1 course. This is not voluntary.
      • Correct by: 2 weeks
      • Violation Score: 1
  33. 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 only achieving 60 deg C on rinse cycle at the dish level. A minimum of 71 deg C after rinse cycle (at the dish level) must be achieved for dishes to be properly sanitized.
      • Corrective Action(s): Use the 3 compartment sink to wash/rinse/sanitize your dishes. Ensure to fill the 3rd compartment (on the left side) with the Quat Sanitizer before putting the dishes/pots/pans inside.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent feces found in both the main level dry storage area AND the downstairs dry storage area. In particular:
      • 1) Underneath the shelving in the main level dry storage area in the corner by the mouse trap box
      • 2) On top of several of the plastic buckets in the downstairs storage area
      • 3) Underneath the shelving in the downstairs storage area
      • Also observed 1 dead mouse in a sticky trap in the downstairs storage area.
      • Corrective Action(s): 1 ) Contact pest control IMMEDIATELY and get them to come on site
      • 2) Remove ALL the rodent droppings and sanitize surfaces with bleach solution
      • 3) Remove dead mouse
      • 4) Keep all foods stored off the floor and all dry storage food containers closed when not in use
      • Correct by: Immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 3 compartment sink room needs a LOT of organization, as there are stacks of plastic food buckets stored on the floor, large dirty pots stored on the floor, etc.
      • Corrective Action(s): Organize your room such that dirty dishes/pots are not being stored on the floor where people are walking. Keep this area CLEAN and organized.
      • Correct by: immediately
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher only achieved 60 deg C on rinse cycle at dish level. It must achieve minimum 71 deg C on rinse cycle at the dish level.
      • Corrective Action(s): Repair dishwasher immediately so that it can achieve 71 deg C at the dish level.
      • Correct by: Immediately
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Large 3 compartment sink with the 3 overhead spray nozzles was installed without getting approval from your Health Inspector first.
      • Corrective Action(s): All plans/changes to the kitchen MUST get approval first during the consultation process before you can install them. The 3 compartment sink appears to be fully functional at time of inspection.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Temple president is not on site. No one has FoodSafe level 1.
      • Corrective Action(s): There must be at least one member on site who has FoodSafe level 1 at ALL times when kitchen is open. Copy of FoodSafe schedule provided to staff member (Boparai) during inspection.
      • 1) Get at least one person PER shift certified with FoodSafe level 1.
      • Correct by: Immediately
      • Violation Score: 1
  34. Follow-Up Inspection

    0 infractions

  35. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) High temperature dishwasher only achieved 64 deg C after rinse cycle after multiple attempts. The gauages on the dishwasher are not working either.
      • 2) Large pot washing room does not meet current health code requirements. Currently, large pots are washed on the floor in this large room with the floor drain. See general comments section for more details on this and corrective action requirements.
      • Corrective Action(s): Repair dishwasher. It needs to achieved minimum 71 deg C at the dish level after rinse cycle (minimum 82 deg C on the rinse gauge).
      • In the mean time, you must use the 3 compartment sink method:
      • 1) wash dishes with soap and water
      • 2) rinse dishes with water
      • 3) sanitize dishes in mixture of bleach and water (1 tsp bleach per 1 liter of water) for at least 2 minutes, and then allow to air dry.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Few rodent droppings observed on top of 2 containers in downstairs dry storage room. Pointed this out to president.
      • Corrective Action(s): Remove droppings and sanitize affected areas with your bleach water spray. Facility currently has pest control visits monthly, the report from the last visit (one week ago) has been provided. Several sticky traps have been placed inside the downstairs dry storage room. Also, rodent feces have been cleaned and removed in many other areas that the pest control company had noted as having droppings. Cracks/holes in the basement dry storage room (the pipe under the utility box, the ceiling corner above utility box, and the far left corner ceiling opposite the entrance) have been sealed as per the pest control company's recommendations.
      • What you must do:
      • 1) Continue with monthly pest control visits, keep a copy of their inspection reports on site
      • 2) continually monitor your dry storage areas for any signs of rodents/pests (droppings, holes, etc)
      • 3) If you see any droppings, immediately remove them and sanitize the areas with bleach water spray.
      • Correction date: Today and ongoing
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher only achieving 64 deg C on on rinse cycle.
      • Corrective Action(s): Repair dishwasher to achieve minimum 71 deg C after rinse cycle (and 82 deg C on the rinse gauge).
      • Correct: immediately
      • Violation Score: 9
  36. Follow-Up Inspection

    0 infractions

  37. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple pots/pans/utensils were being washed and rinsed on the floor in the large room with the floor drain, while volunteer was standing barefoot in the floor that had pooled brown-ish colored water. Many pots/pans stored directly on this dirty floor. Some of these pots/pans can easily fit in your dishwasher.
      • Corrective Action(s): All utensils/pots/pans that can fit in your dishwasher MUST be washed/rinsed/sanitized in the dishwasher area where you have the large sink to wash them. This large room with the floor drains will need to be addressed as it does not look like it is being maintained in sanitary condition and your large pots (that don't fit in the dishwasher) should not be washed/sanitized on the floor at any time.
      • Do the following:
      • 1) Move all smaller dishes/utensils to the dishwashing area
      • 2) wash all big pots off the floor in the large room (with soap and water first). then rinse off and soak in bleach solution for 2 minutes, and then pour out the bleach solution. Let the big pots air dry (do not wipe them dry).
      • Correct: immediately
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rodent feces observed on several food items in dry storage area, as well as inside the pizza making machine. Please refer to above violation for "premises not free of pests". There are several boxes in the dry storage room that have plates, utensils (knives, forks), and other items that come into contact with food. These boxes do not have lids, and some of them are milk crates.
      • Corrective Action(s): 1) Ensure all food items are always covered
      • 2) Instead of using boxes with no lids or milk crates, use plastic bins WITH lids for all your utensils, plates, etc in this dry storage room.
      • Correct by: Today
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings still observed in several areas:
      • 1)Basement food storage room (on top of cardboard boxes, on top of plastic bins/lids, along the floors/corners, under shelves, along the lower shelf where the extra utensils are being stored (this was pointed out to one of the staff/committee members of the temple)
      • 2)stairs leading down to the basement and the hallway in front of the door by the stairwell
      • 3)Laundry room (floors beside the washing/drying machines), in the corners
      • 4) Inside the pizza making machine (as shown to staff)
      • Corrective Action(s): Remove all rodent droppings and clean affected areas with bleach water sanitizer (1 tsp bleach per 1 liter of water).
      • Correct by: Immediately
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Several holes in the ceiling of the basement dry storage room:
      • -along the corner by the utility box
      • -in the far left corner where the futon mattress was placed on the top shelf
      • Also large hole around wiring coming from the utility box in the basement room
      • Corrective Action(s): Seal ALL gaps and holes to prevent pest/rodent entry.
      • Correct by: 2 days
      • Violation Score: 9
  38. Routine Inspection

    0 infractions

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