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Gurdwara Sahib Brookside Temple

8365 140th St, Surrey · Restaurant

19 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temperature dishwasher final rinsing temperature at plate measured at 56.6'C. Repair the dishwasher immediately to ensure the final rinsing temperature at plate can be measured at least 71'C or above. In the mean time, use the dishwasher for washing and rinsing purposes, then use the 3 compartment sink to sanitize the dishes. Staff immediately prepared 100 ppm of bleach water at the 3 compartment sink. Fully immerse all washed dishes in the bleach solution for at least 30 seconds to sanitize the dishes. Change the bleach solution every 2 hrs.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some pest dropping found at the dry storage room floor.
      • Corrective Action(s): Clean the dropping with protective equipment on (mask and gloves), then sanitize the area with bleach solution (1 part of bleach and 9 parts of water). Contact your pest control company to address the issue, and follow their recommendations. Date to be corrected: Immediately.
      • Violation Score:
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher final rinsing temperature at plate measured at 56.6'C.
      • Corrective Action(s): Repair the dishwasher immediately to ensure the final rinsing temperature at plate can be measured at least 71'C or above. Date to be corrected: Immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): One container of BUSH coloring noted to be stored at the dry storage shelving. Manager on-site immediately voluntarily discarded the container of BUSH coloring. Confirmed with manager that no food in kitchen is made by this coloring. This coloring contains ingredient that is unfit for human consumption. Only purchase the food coloring from approved source.
      • Corrective Action(s):
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some pest dropping noted at the floor under/near the metal cabinets inside the dry storage room.
      • Corrective Action(s): Clean the pest dropping with gloves and masks, then sanitize the area with bleach. Contact your pest control company to address the issue, and follow their recommendations. Date to be corrected: Immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In operator's absence, no staff on duty has FOODSAFE Level 1 or equivalent.
      • Corrective Action(s): Have a least one staff on duty to have FOODSAFE Level 1 or equivalent at all time during kitchen's operation hours. Date to be corrected: Immediately.
      • Violation Score: 1
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATS dispenser line not dispensing sanitizer at start of inspection.
      • 1. Sanitizer line is dispensing pot cleaner detergent
      • **Corrected during inspection** Lines have been corrected after identifying.
      • 2. Detergent line is not under water level of sanitizer, resulting in only water being dispensed from wall mount dispenser.
      • **Corrected during inspection** Lines submerged into chemicals.
      • 3. Sanitizer measured 400+ ppm QUATS
      • **Corrected during inspection** Facility has switched temporarily to using bleach sanitizer: mix 1 tablespoon (cap) unscented bleach to 1 gallon water.
      • Corrective Action(s): 1. Switch dispenser lines so wall dispenser is properly using the correct chemicals.
      • 2. Make sure sanitizer is dispensed with test strips.
      • 3. Contact wall dispenser technician to replace lines; Detergent appears to be gel-like and facility was unable to have dispenser work while on site.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tomato paste observed to be stored in opened tin. Product covered with ziploc bag.
      • **Corrected during inspection** Product moved to food-grade container when identified.
      • Please re-educate staff on importance of not storing products in opened tin cans. Cans will rust and get into food.
      • Corrective Action(s):
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: *REPEAT* (Since June 2023)Rodent activity observed throughout dishwashing and pot storage areas.
      • Corrective Action(s): Notify pest control technician to have areas assessed. Clean and monitor for reoccurrence.
      • Correct by: immediately.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: *REPEAT* (Since June 2023) Rodent droppings observed in dishwashing and laundry/kitchen equipment storage areas. Areas have been shown to Balbir during inspection.
      • Corrective Action(s): Notify professional pest control company to have areas assessed. Follow pest control company's instructions for cleaning, monitoring and reporting.
      • Correct by: immediately.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent activity observed throughout kitchen and pot storage areas.
      • Corrective Action(s): Notify professional pest control company and have areas assessed. Follow instructions from pest control techinician to have issue handled and eliminated.
      • Provide pest control report when it becomes available to your district inspector.
      • Correct by: immediately
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Cleaning needed in and under cupboards areas to remove spilled ingredients (flour, sugar), and possible rodent control (purple powder).
      • 2. Clean range hood filters. Range hood filters observed to have heavy build up of grease and dust. Filters do need to be cleaned in between professional ventilation cleaning.
      • 3. Rodent droppings observed in kitchen and laundry/kitchen equipment storage areas. Areas have been shown to Tharam during inspection.
      • Corrective Action(s): 1-2. Clean identified areas. Cupboards should be cleaned at least twice a week due to pest issues. Range hood covers should be cleaned at least once a month (into high temperature dishwasher), but more frequent cleaning may be necessary depending on how much grease is cooked.
      • Correct by: Oct 2023
      • 3. Notify professional pest control company and have areas assessed. Follow instructions from pest control techinician to have issue handled and eliminated.
      • Correct by: immediately
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Some containers in the walk-in cooler observed to be uncovered.
      • Corrective Action(s):
      • Ensure to cover all foods using a food grade cover/plastic.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation:
      • Mice droppings found in large pot storage room (by laundry machines).
      • Kitchen person-in-charge also informed facility had a mice issue in the past, but has since been under control.
      • Corrective Action(s):
      • Clean mice droppings in large pot storage room.
      • Ensure to keep up with the pest control and monitor for any further mice activity. Follow all recommendations made by the pest control company.
      • 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):
      • No sanitizer available in kitchen. Main cook informed that bleach is not used in the kitchen. After inspecting the dishwashing area, it was noted that there is a dispenser for QUATs sanitizer. Health Inspector advised that the QUATs sanitizer can be used as the sanitizer for food contact surfaces as an alternative to bleach.
      • Corrective Action(s):
      • Start using QUATs sanitizer (connected to the dispenser at the 3-compartment sink in the dishwashing area) as the sanitizer for all food contact surfaces, including all food preparation areas.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation:
      • Ventilation canopy baffles have heavy accumulation of grease. Main cook informed these baffles are cleaned on a weekly basis.
      • Corrective Action(s):
      • Clean baffles of the ventilation canopy.
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Bags of onions stored in outside storage area.
      • - Bags of rice stored in hallway by exit doors.
      • Corrective Action(s): As previously discussed, do not store any food or food-related items outside. All food and food-related items must be stored in areas protected from contamination.
      • Kitchen volunteers moved onions and bags of rice into kitchen at time of inspection.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors in corners inside pot storage room/laundry room require cleaning.
      • Corrective Action(s): Ensure floors underneath all equipment are regularly cleaned.
      • Correct by: Today
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit flies observed in equipment/laundry room.
      • Corrective Action(s): Clean and sanitize all equipment, floors, and walls in this room. Contact a professional pest control comany to service for fruit flies.
      • Correct by: 1 week
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No surface sanitizer was readily available at time of inspection.
      • Corrective Action(s): Sanitizer solution for surfaces must be available for use at all times. Mix 1 tsp bleach with 1 litre of water in spray bottle. Ensure bottle is labelled. Corrected at time of inspection.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Bags of onions and potatoes were stored outside.
      • - One bulk bin lid was broken.
      • Corrective Action(s): - Do not store any food items outside - all food must be stored in a manner that is protected from contamination. All food moved inside at time of inspection.
      • - Repair or replace bulk bin lid.
      • Correct by: Today
      • Violation Score: 3
  14. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food items held in hot holding units in front service area were measured to be at 55C. Cooked food in large pots on burners were measured to be at 50C.
      • Corrective Action(s): Hot holding units were adjusted at time of inspection - ensure to keep heat level adjusted to level 5 in order to hold hot foods at 60C or hotter. Also keep large pots on burners on a small flame/fire to ensure the food is held at 60C or hotter.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food stored in walk-in cooler uncovered.
      • Corrective Action(s): Ensure all food is stored properly covered to protect from contamination.
      • Correct by: Today and ongoing
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Yogurt was stored in insert at room temperature, internal temperature was 12C.
      • Corrective Action(s): Discard leftover yogurt in this insert. Yogurt must be held at 4C or colder. Use smaller inserts and fill only half full to ensure it is used up within 2 hours. Yogurt in insert must be discarded every 2 hours.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Some hot held items were at 53C-56C. Leftover cooked rice was held at room temperature in large pot.
      • Corrective Action(s): - Hot food must be held at 60C or hotter.
      • - Ensure hot holding units are on a high enough heat to maintain temperatures of food at 60C.
      • - Leftover rice was discarded at time of inspection
      • - When cooling hot foods, cool from 60C to 20C within 2 hours and from 20C to 4C within 4 hours in the cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Reusable towel was being used at front hand sink for drying hands.
      • Corrective Action(s): Only single-use paper towels must be used. Discontinue use of reusable towel at this hand sink.
      • Violation Score: 5
  16. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Yogurt was stored at room temperature in the serving area. There was no refrigeration unit at the serving area. The operator stated that the yogurt is served in less than 2 hours. When yogurt is low at the serving area, new batch of yogurt is brought out from the cooler. Yogurt is never refilled in the same metal insert containers in which the yogurt was stored at the serving area.
      • Corrective Action(s): Recommended storing yogurt in metal insert containers over ice bath to keep the food item at < or = 4C or servce cold food items within max 2 hours.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 1) There was no surface sanitizer in the main kitchen.
      • 2) There was build up of dirt and grease on the sides of the bulk food dispenser cabinets.
      • Corrective Action(s): 1) The operator prepared surface sanitizer in spray bottle at 100 ppm chlorine solution. Ensure to have surface sanitizer at all times at each station (ie main kitchen, serving area) to properly clean and sanitize all food contact surfaces.
      • 2) Wash and sanitize all bulk food dispenser cabinets on a regular basis (ie. weekly).
      • Date to be corrected: Today and ongoing.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bulk food dispenser cabinets were missing lids. Spices and other dry food items were stored inside without being covered.
      • Corrective Action(s): Install new lids for the bulk food dispenser cabinets. Do not store any food items inside cabinets with missing lids.
      • Date to be corrected: Immediately.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: There was no FOODSAFE trained staff on duty.
      • Corrective Action(s): You must have at least one FOODSAFE certified staff in the kitchen at all times. You must register your staff to FOODSAFE training and provide copies of FOODSAFE certificates on site for review by the health inspector.
      • Date to be corrected: 2 months.
      • Violation Score: 1
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    0 infractions