Gurdwara Sahib Dasmesh Darbar

12885 85th Ave, Surrey · Restaurant

24 inspections

Routine InspectionFeb 25, 2026
0 infractions
Routine InspectionOct 27, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registered 65 C on plate surface.
  - Corrective Action(s): High temperature dishwasher must reach 71 C on plate surface (or 82 C on gauge).
  - Technician came on-site at the time of inspection and repaired dishwasher.
  - Monitor temperature routinely.
  - Violation Score: 5
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation: Mats made of carpet are used along the cooking equipment.
  - Corrective Action(s): Use mats made of material that are smooth, non-porous and easy to clean.
  - Correct as soon as possible.
  - Violation Score: 3
  - 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: No volunteer/food handler had FOODSAFE Level 1 training or equivalent.
  - Corrective Action(s): Ensure at least one person has FOODSAFE Level 1 training or equivalent at all times.
  - Correct by December 27, 2025.
  - Violation Score: 1
Routine InspectionMar 3, 2025
0 infractions
Routine InspectionJun 4, 2024
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: Unable to find any volunteer or comittee member on-site with FOODSAFE Level 1 or equivalent.
  - Corrective Action(s): There must be at least one individual on-site with the required training.
  - Date to be corrected by: Today
  - Violation Score: 1
Routine InspectionMar 4, 2024
0 infractions
Routine InspectionDec 12, 2023
0 infractions
Routine InspectionNov 2, 2023
1 infraction
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
  - Observation: No volunteer on-site has FOODSAFE Level 1 or equivalent training.
  - Corrective Action(s): At least one individual must have this training while the operator is not present
  - Date to be completed by: 1 month
  - Violation Score: 1
Routine InspectionMar 6, 2023
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation (CORRECTED DURING INSPECTION): Dry storage area had excessive debris on the floor and shelves. Volunteer was notified and immediately cleaned and sanitized the area.
  - Corrective Action(s): Ensure all areas are maintained in a clean and sanitary manner
  - Violation Score: 3
Follow-Up InspectionSep 28, 2022
0 infractions
Follow-Up InspectionSep 9, 2022
0 infractions
Follow-Up InspectionSep 1, 2022
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Walk-in cooler ambient air temperature noted at 11.7C.
  - Corrective Action(s): Operator to ensure walk-in cooler does not store potentially hazardous foods (e.g., milk, cooked potatoes, yogurt dessert) until it is serviced or replaced and capable of maintaining ambient air temperature at 4C (40F) or below. Invoice will be reviewed during follow-up inspection.
  - Date to be Corrected By: Immediately
  - Violation Score: 3
Routine InspectionAug 24, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Food grade sanitizer not prepared or in use at the time of inspection.
  - Corrective Action(s): Operator to ensure a food grade sanitizer is prepared fresh daily at 100ppm chlorine. A mild chlorine solution can be made using 1/2 teaspoon (2.5mL) of 5.25% unscented bleach to 1 liter of water. Operator to refer to Fraser Health infograph to ensure food contact surfaces are sanitized.
  - Date to be Corrected By: Immediately
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High-temperature dishwasher noted 49.4C-53.5C at the plate after final rinse cycle.
  - Corrective Action(s): Operator to ensure unit is capable of achieving at least 71C (160F) at the plate after final rinse cycle. Premises must follow manual warewashing procedures for sanitizing step in the interim. Unit is only to be used for washing and rinsing until it is serviced or replaced. Single-use disposable utensils and plates may also be used to accomodate a large number of visitors.
  - Date to be Corrected By: Immediately
  - Violation Score: 3
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation: Walk-in cooler does not have an internal thermometer within unit to facilitate daily temperature logs.
  - Corrective Action(s): Operator to ensure cooler and freezer units have accurate internal thermometers that measure ambient air temperature.
  - Date to be Corrected By: 2 Days
  - Violation Score: 1
Routine InspectionApr 6, 2022
0 infractions
Follow-Up InspectionFeb 3, 2022
0 infractions
Routine InspectionJan 19, 2022
2 infractions
- 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
  - Observation (CORRECTED DURING INSPECTION): No food surface sanitizer was prepared at the time of inspeciton. Volunteer was notified and educated on how to prepare santiizer solution. Spray bottles were provided and bleach based sanitizer solution was prepared on-site.
  - Corrective Action(s):
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High temperature dishwasher booster is malfunctioning. The plumber was called during inspection and inspector spoke to the plumber. The plumber explains that the booster has been ordered and they are waiting on shipment and installation.
  - Corrective Action(s): Ensure the dishwasher is repaired as soon as possible. In the meantime, volunteers were educated on manual warewashing using bleach sanitizer. The volunteer explains that on the weekend when there is a higher volume of visitors, disposable plates will be used.
  - Date to be corrected by: As soon as possible
  - Violation Score: 9
Routine InspectionFeb 19, 2020
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was readily available in kitchen for sanitizing surfaces.
  - Corrective Action(s): Ensure sanitizer is always available for sanitizing surfaces.
  - Mix 1 tsp of bleach per litre of water in a spray bottle.
  - Bleach solution was mixed at time of inspection.
  - Violation Score: 5
Routine InspectionJun 20, 2019
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at designated hand washing station was empty.
  - Corrective Action(s): Refilled at time of inspection. Ensure hand washing station is always supplied with paper towels and liquid soap.
  - Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
  - Observation: Dry ingredients in dry storage area were stored on in bags on the floor.
  - Corrective Action(s): Store all food items off the floor or in pest-proof bins with lids.
  - Correct by: Today
  - Violation Score: 3
Follow-Up InspectionMar 28, 2019
0 infractions
Routine InspectionMar 22, 2019
2 infractions
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation: No paper towels available at hand washing station in kitchen. Paper towel dispenser has been removed.
  - Corrective Action(s): Supply the hand washing station with paper towels. Hand sink must be equipped with liquid soap and paper towels at all times. Paper towels available in dry storage. Stock hand sink immediately, and install a new paper towel dispenser.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Temperature guages for dishwasher and for walk-in cooler were not working properly.
  - Corrective Action(s): Repair temperature guages.
  - Correct by: Thursday, March 28
  - Violation Score: 9
Routine InspectionAug 8, 2018
1 infraction
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Hot food in trays at front service station were measured to be at about 50C.
  - Corrective Action(s): Ensure hot holding unit is turned on to keep hot food at 60 degrees C or hotter. Kitchen volunteers stated the portions in trays are finished within 4 hours.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was not readily available for sanitizing surfaces at time of inspection.
  - Corrective Action(s): Mix 1 oz bleach to 1 litre water to make bleach sanitizer solution. This solution must always be available for use during any food preparation.
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): No paper towels available in paper towel dispenser at hand sink.
  - Corrective Action(s): Ensure paper towels are always avaialble for proper hand drying. Do not use reusable towels.
  - Violation Score: 5
Follow-Up InspectionMar 19, 2018
0 infractions
Routine InspectionMar 15, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Dishes were not being properly sanitized, as rinse cycle was not reaching 71C at plate surface level.
  - No surface sanitizer was readily available for use in the kitchen
  - Corrective Action(s): - After running dishes through the dishwasher, sanitze manually in 200 ppm bleach solution.
  - - Ensure bleach sanitizer is always available for sanitizing surfaces.
  - Corrected at time of inspection
  - Violation Score: 5
  - 401 - Adequate handwashing stations not available for employees [s. 21(4)]
  - Observation (CORRECTED DURING INSPECTION): No paper towel available at hand washing station in kitchen
  - Corrective Action(s): Ensure paper towel is always available for drying hands. Do not use reusable hand towels.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Dishwasher rinse cycle is not reaching at least 71C at plate surface level.
  - Corrective Action(s): Service dishwasher so the rinse cycle reaches 71C at the plate surface level (82C at the temperature gauge)
  - Correct by: Monday, March 19
  - Violation Score: 9
Routine InspectionSep 21, 2017
0 infractions
Routine InspectionSep 12, 2012
0 infractions