Gurdwara Nanaksar Satsang Sabha Society

14212 88th Ave, Surrey · Restaurant

6 inspections

1. Follow-Up InspectionJul 21, 2026

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): A food insert of cooked rice stored in the service line was measured at 54C. Rice was placed on the line an hour ago.
     • Corrective Action(s): Rice was reheated to 74C or more and service line temperature setting was increased. Ensure hot potentially hazardous foods are maintained at 60C or more at all times to limit the growth of pathogens.
     • Note:
     • - Recommend to obtain rice cooker(s) or store rice on stove to maintain the temperature at 60C or more. Insulated coolers may not be able to maintain these temperatures and will require frequent temperature checks.
     • - Ensure hot held food temperatures are being monitored with a sanitized and calibrated probe thermometer (available) every two hours or sooner.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): - Bleach water sanitizer was well above 200ppm chlorine.
     • - Small shards of what appeared to be stone or metal were observed on the flat top grill. A grill stone and metal brush were being used to clean the flat top grill.
     • Corrective Action(s): - Sanitizer was remade approx. 1 teaspoon of bleach in a spray bottle filled with water, and measured 100ppm to 200ppm chlorine. Ensure bleach water sanitizer is maintained at safe and effective concentrations. High concentrations of bleach can remain on surfaces and contaminate food.
     • - Discontinue the practice of using the grill stone and metal brush as they do not appear to be appropriate for this purpose. Stone was discarded. Ensure flat top grill is being cleaned in accordance with the manufacturer's directions. A stainless steel scraper for example may potentially be used along with water; however, this must be verified based on manufacturer's instructions.
     • Violation Score: 3
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation (CORRECTED DURING INSPECTION): Bleach water unlabeled.
     • Corrective Action(s): Labeled. Ensure all chemicals are properly labeled and check regularly, relabel as needed.
     • Violation Score: 3
2. Routine InspectionJul 16, 2026

   2 infractions

   • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
     • Observation (CORRECTED DURING INSPECTION): Yogurt (curd) is being made on site. Two large containers of yogurt observed.
     • Corrective Action(s): All foods must be processed in a manner that is safe to consume. Yogurt was adulterated for disposal at a later time.
     • Violation Score: 15
     • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): A large container of cooked onions in the walk in cooler was at 21C.
     • Corrective Action(s): Discarded. Ensure food is cooled from 60C to 20C in 2h and from 20C to 4C in 4h or less to limit the growth of potential pathogens.
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): - Yogurt at 20C to 33C.
     • - Raita at 13C to 16C
     • Corrective Action(s): Food items were either discarded or alterated for disposal.
     • Ensure cold potentially hazardous food is maintained at 4C or less to limit the growth of potential pathogens.
     • Violation Score: 15
     • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): - Cooked rice in a insulated cooler was at 50C
     • - Kheer at the hot holding unit was at 45C
     • Corrective Action(s): Discarded. Ensure hot potentially hazardous food is maintained at 60C or more 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 is unable to maintain over 71C at the utensil surface (temperature fluctuates from approximately 65C to 70C).
     • Corrective Action(s): A bleach water sanitizer was prepared at the adjacent sink (100ppm chlorine). Ensure that all equipment and utensils are sanitized manually after dishwashing. Use single use service utensils in the interim.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): - No paper towels at hand sink in pot washing room.
     • Corrective Action(s): - Paper towels provided. Ensure all hand washing stations are supplied with hot and cold running water, liquid soap, and paper towels to facilitate proper hand washing.
     • Violation Score: 5
   • 208 - Foods obtained from unapproved sources [s. 11]
     • Observation (CORRECTED DURING INSPECTION): - Yogurt is being made on site
     • Corrective Action(s): - All foods must come from an approved source. Health approval must be granted in writing in order to process yogurt on site. Contact the undersigned EHO for requirements. All yogurt must be obtained from an approved source (e.g. licenced dairy).
     • Violation Score: 9
     • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): - Bleach water sanitizer well over 200ppm chlorine (too strong)
     • - Tomato paste stored in open can
     • Corrective Action(s): - Bleach water was discarded. Ensure bleach water sanitizer is maintained at safe and effective concentrations to avoid contamination of food/surfaces (100ppm to 200ppm chlorine).
     • - Tomato paste transferred. Ensure canned foods are not kept in open cans; transfer to another food grade container as cans may rust over time.
     • Violation Score: 3
     • 304 - Premises not free of pests [s. 26(a)]
     • Observation: - Mouse droppings observed in the ovens (old droppings), in the dishwashing area (top of dishwasher and floor), along the wall in the potato/onion cutting room.
     • - Flies observed in potato/onion cutting room.
     • Corrective Action(s): Ensure all droppings are removed and surfaces are sanitized.
     • Have pest control reservice the premises.
     • Identify and seal any potential pest entry points.
     • Violation Score: 9
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation (CORRECTED DURING INSPECTION): Back door near hallway to kitchen is open.
     • Corrective Action(s): Door closed. Ensure doors are kept closed to help prevent entry of pests.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: - Dishwasher unable to reach/maintain 71 C at the utensil surface
     • - Dishwasher is also leaking
     • - Pot/pan sink faucet appears to be loose/broken
     • Corrective Action(s): - Have dishwasher serviced to ensure it is in good working order and able to maintain 71C at the utensil surface during the final rinse. Date to be corrected by: July 20, 2026.
     • - Have dishwasher leak fixed, and pot/pan sink faucet as well. Date to be corrected by: July 20, 2026.
     • Violation Score: 15
     • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
     • Observation (CORRECTED DURING INSPECTION): - Bleach water unlabeled.
     • Corrective Action(s): - Bleach water was labeled during the inspection. Ensure all chemicals are labeled.
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: No food handlers on site had FOODSAFE Level 1 or equivalent training.
     • Corrective Action(s): Ensure that at all times, at least one food handler on site has valid FOODSAFE Level 1 or equivalent training.
     • Violation Score: 1
3. Follow-Up InspectionApr 9, 2026

   0 infractions

4. Follow-Up InspectionApr 1, 2026

   0 infractions

5. Routine InspectionMar 27, 2026

   2 infractions

   • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): One large pot of rice on the stove top was measured at 43C. Rice was cooked two hours ago.
     • Corrective Action(s): Rice reheated (burner turned on). Ensure rice is reheated to 74C and then maintained at a minimum temperature of 60C or more to limit the growth of potential bacteria or toxin production.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: - High temperature dishwasher measured 65C to 69C at the utensil surface during the final rinse.
     • - High temperature dishwasher rinse gauge is not functional.
     • Corrective Action(s): - Operator has already contacted the service technician for the dishwasher. All equipment and utensils are already being manually sanitized (100ppm chlorine) after washing and rinsing. Continue to follow this practice in the interim until the dishwasher is serviced and capable of sanitizing equipment and utensils. Dishwasher must reach at least 71C at the utensil surface during the final rinse for sanitizing (to be verified by the Environmental Health Officer during the follow-up inspection). Date to be corrected by: March 30, 2026.
     • Violation Score: 9
6. Follow-Up InspectionMar 2, 2026

   0 infractions