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Guru Nanak Sikh Gurdwara Temple

7050 120th St, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Guru Nanak Sikh Gurdwara Temple has been inspected 25 times by Fraser Health Authority since January 8, 2013. The most recent inspection, on June 2, 2026, recorded 1 infraction.

10 of 25 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 8 times across 8 separate inspections, most recently on November 18, 2025. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • 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 6 times across 5 separate inspections, most recently on June 2, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • 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 4 times across 4 separate inspections, most recently on March 22, 2023. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on March 12, 2024. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • 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 2 times across 2 separate inspections, most recently on June 3, 2021. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

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.

25 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 2 packs of green rodent bait/poison observed on ground in grain storage room.
      • Corrective Action(s): **Corrected during inspection** Poisons that affect rodents can also affect humans. Manager informed volunteers/staff to remove poison from area.
      • Please clean and sanitize areas.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest droppings observed in large pot storage area and in grain storage.
      • Corrective Action(s): Please work with pest control company to have area assessed and eliminate pest issues.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer not available at start of inspection.
      • Corrective Action(s): **Corrected during inspection** Manager mixed sanitizer (100ppm) for inspector when identified. Please ensure sanitizer is available whenever kitchen is in operation.
      • 1/2 tsp unscented bleach : 1 L water
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Pakora observed to be stored in black garbage bags in freezer. Black garbage bags may contain chemicals (anti mould, scents) that may leech into foods. Use food grade containers.
      • 2. Trays of potatoes observed to be stored in the outdoor eating area on the south side of temple. Some potatoes observed to be partially eaten.
      • Corrective Action(s): 1. Operator to instruct staff to stop using garbage bags and to transition to food grade containers.
      • 2. Do not store foods meant for kitchen use outdoors. All damaged (nibbled) potatoes is to be discarded. All contaminated potatoes (with mouse droppings) is to be discarded.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • Inside:
      • - Near roti making machine (storage)
      • - Back storage area where large stock pots are stored
      • - On and under shelving of back storage area
      • Outside:
      • - Near wooden crates along south side of temple
      • - Near door labelled stair 6, where mats and parade equipment is stored
      • - Near door labelled "Washroom", along south side of temple
      • - Near lungar door, near door labelled "Stair 5"
      • Corrective Action(s): Please inform a professional pest control company of this activity. Follow all instructions from pest control to have pest issue inside temple eliminated.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Range hood filters along cooking line observed to be a matted dark brown colour. Suggests heavy grease and flour build up. Operator stated filters were cleaned 2-3 times a month.
      • Corrective Action(s): Please clean range hood filters. Clean before it changes colours to brown as heavy grease build up can potentially become a fire hazard.
      • Violation Score: 3
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket chlorine measured at 10 ppm.
      • Corrective Action(s): Staff immediately increased the chlorine level to 100ppm, and will sanitize all food contacting surfaces with 100ppm chlorine. Always ensure to maintain the chlorine level at 100-200ppm for the sanitizer in the kitchen to properly sanitize food contacting surfaces.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel provided at the kitchen hand sinks.
      • Corrective Action(s): As per food premise regulation, single service products must be provided for the food handling area. Air dryer is not an adequate single service product for food handling area. Staff immediately put single use towels for the kitchen hand sinks. Only use the single use towel for hand sink at the kitchen in the future. Remove all the air dryers in kitchen.
      • Violation Score: 15
  5. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: [REPEAT VIOLATION] One of two hand washing stations in the kitchen is not yet able to dispense hot water. Operator stated that the warm water was back yesterday after my visit and after the plumber's visit. Temporary hand washing station is set up at this hand sink and other adequate hand washing stations are available in the kitchen.
      • Corrective Action(s): Repair the hot water at the aforementioned hand washing station immediately. All designated hand washing stations must be adequately supplied with hot and cold running water, liquid soap and paper towel to ensure volunteers are washing their hands properly before handling food.
      • To be corrected by: Mar 14, 2024
      • Violation Score: 9
  6. Follow-Up Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand washing stations in kitchen (X2) not supplied with hot water during inspection. Operator set up a adequate temporary hand washing station at both designated hand washing stations during inspection. Hot water is available on site in the large pot dishwashing area and at the patron hand washing stations.
      • Corrective Action(s): Maintain all designated hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel or other approved single-use hand drying method AT ALL TIMES to ensure volunteers are washing their hands adequately before handling food.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Two hand washing stations in kitchen are observed not able to dispense hot or warm water. Operator stated that hot water has had issues in the past. Hot water is available on site in the other parts of the kitchen (e.g. dishwashing).
      • Corrective Action(s): Repair hot water to ensure it is dispensed at adequate supply, temperature and pressure at all designated hand washing stations and other designated preparation/dishwashing sinks (as per approved plans).
      • To be corrected by: immediately
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No bleach sanitizer prepared. Operator prepared bleach sanitizer in a labelled spray bottle which measured at a concentration of 200 ppm with test strip.
      • Corrective Action(s): Clean and sanitize all food contact surfaces using bleach sanitizer at a concentration of 200 ppm. Ensure to prepare bleach sanitizer (as per approved sanitation plan) and ensure all volunteer staff are trained to prepare sanitizer (mixing 1 teaspoon of bleach with 1L of water).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1. Hand washing stations in kitchen are not supplied with liquid soap in the dispenser during inspection. Operator placed disposable dispensers at hand washing stations during inspection.
      • 2. Hand air dryer at hand washing station upon entrance into kitchen is not functioning. Battery may need to be replaced.
      • Corrective Action(s): Maintain all hand washing stations with hot and cold running water, liquid soap and paper towel (or other approved single-use hand drying method). Ensure the hand dryer is functioning if in use as per approved plans. Additionally, place paper towel at the hand washing stations as an alternative hand drying method. Obtain liquid soap to be placed in the designated wall-mounted dispensers at both hand washing stations.
      • To be corrected by: immediately
      • Violation Score: 5
  8. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Two hand washing stations are not supplied with liquid soap in the dispenser. Liquid soap is available in a large stock bottle.
      • Corrective Action(s): Place liquid soap at all designated hand washing stations to ensure staff are washing their hands properly and at adequate frequency to remove potential contamination before food handling.
      • Violation Score: 5
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No food grade sanitizer solution was available at the time of inspection. Staff stated that bleach bottle is not kept in kitchen area as volunteers can not read the labels and may misuse it. 200ppm bleach solution was prepared in spray bottles during inspection.
      • Corrective Action(s): Please designate one staff to prepare sanitizer solution every day. Ensure that an approved food grade sanitizer solution is available during facility operation.
      • For 100-200ppm bleach solution, add 1 teaspoon bleach in 1 Litre of water.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings were observed on the floor and along the walls in the back room used for storing clean utensils. Rodents carry diseases and can contaminate clean food contact surfaces with urine, faeces and saliva which may result in potential food contamination.
      • Corrective Action(s): Please remove the rodent droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE during cleaning.
      • Contact your pest control company and notify them about the problematic area.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. In the back storage room, there is a significant gap under the door which can be a potential entry point for rodents.
      • 2. In the dry storage room, food debris was observed between dispensing units that could attract rodents.
      • Corrective Action(s): Please seal the gap under the door and clean the dry storage room.
      • TO BE CORRECTED BY - March 31, 2023
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): High temp mechanical dishwasher was run multiple times and recorded at a max temperature of 89F during rinse cycle which can result in adequate sanitation of dishes. Staff called the technician at the time of inspection. In the mean time, dishwasher will be used for conducting wash and rinse step and 200ppm bleach solution will be used for sanitizing step. Staff prepared the sanitizer solution and demonstrated manual dishwashing and was found satisfactory.
      • Corrective Action(s): Ensure that all the utensils/dishes are adequately washed & sanitized.
      • Repair the high temp mechanical dishwasher immediately. The temperature on the calibrated display gauge for rinse cycle should read atleast 180F.
      • Violation Score: 5
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): A bucket of mango chutney/jam was stored at room temperature in the dry storage room. The chutney had visible white mouldy spots. Staff voluntarily discarded the bucket at the time of inspection.
      • Corrective Action(s):
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dried up food residue was observed on 2 vegetable dicers and blade of mixer/blender.
      • Corrective Action(s): Remove any food residue, clean the equipment and sanitize it. Ensure that the equipment is maintained in good sanitary condition.
      • TO BE CORRECTED BY - Immediately
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A bag of onions was stored directly on the floor. This could result in potential food contamination. Staff moved the bag to shelf at the time of inspection.
      • Corrective Action(s): Ensure that food is stored at least 6" off the floor to prevent risk of food contamination.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Grains/lentil spill was observed on floor of dry storage area that could attract rodents into the facility.
      • Corrective Action(s): Clean the dry storage room and remove any food debris.
      • TO BE CORRECTED BY - April 10, 2022
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Vents had build-up of grease that requires cleaning.
      • 2. Cabinets used for storing dry food in the food prep area had visible food debris.
      • Corrective Action(s): 1. Service the vents to prevent build up of grease.
      • 2. Re-organize the cabinets and remove any food debris/dirt build up.
      • TO BE CORRECTED BY - April 10, 2022
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A large pot with cooked beans was stored at room temperature. Internal temperature was recorded at 35C. Upon asking the person incharge, it was confirmed that the pot was left at room temperature for 5-10min past 2 hour time period.
      • Corrective Action(s): Ensure that potentially hazardous foods such as cooked beans are cooled from 60°C (140°F) to 20°C (68°F) or less within two hours and then from 20°C (68°F) to 4°C (40°F) or less within 4 hours.
      • Staff moved the cooking pot to walk-in cooler during inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Staff was using three compartment sink for dishwashing. However, as per staff no sanitizing step was carried out.
      • Corrective Action(s): Food contact surfaces, after being cleaned, should be sanitized by mechanical or manual methods, to reduce microbial loads to safe levels. Ensure that an approved sanitizer is used for sanitizing all the dishes/utensils.
      • Bleach was avaiable on site. Staff made bleach solution during inspection (100ppm concentration) and sanitized all the dishes/utensils.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Food stored in walk-in cooler was not covered. Multiple cooking pots containing food and containers used for storing vegetables were found uncovered.
      • 2) A bag of cheese found in walk-in freezer was torn and the cheese cubes were found touching the shelf.
      • 3) In walk-in cooler, chopped onions were stored in a filthy container with uneven surface that could potentially contaminate the food.
      • Corrective Action(s): 1) Ensure that food stored in containers is properly covered to reduce the risk of food contamination. Staff covered the food stored in walk-in cooler.
      • 2) Ensure that food is stored in a manner that prevents food contamination. Staff replaced the torn bag with a new bag and removed all the filthy cheese cubes.
      • 3) Ensure that food is stored in a proper food grade container. Replace the broken container with a new container to store chopped onions.
      • TO BE CORRECTED BY: June 17, 2021
      • Violation Score: 9
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    0 infractions

  18. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings and signs of rodents in the following areas:
      • - Droppings in the crevice area in the pots and pans area
      • - Droppings present in the back of the dry storage room underneath the dry storage containers / bags
      • - Mechanical trap at the side entrance to the Gurdwara has approximately 3 deceased rodents
      • Corrective Action(s): Remove all rodent droppings with 1 part bleach, 9 parts water & saturate for 15 minutes before removing. Call professional pest control company and reset all mechanical traps. NOTE: Dry storage area and pots / pans area will be demolished and replaced as per renovation plans.
      • Date to be corrected by: Sep 23, 2019
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The following areas require additional, signficant cleaning:
      • - Pots and pans storage area - crevice at the back area contains a significant amount of grime / droppings
      • - Dry storage room - at the back area underneath the dry storage products
      • - Area behind the stand-up glass cooler in the dry stoarge room is filled with spilled grains and is accumulating a significant amount of filth
      • Corrective Action(s): Pots and pans storage area, and dry storage room, need to be cleared out and cleaned / power-washed. Throughly clean and disinfect the area behidn the glass cooler in the dry storage room. Ensure that both areas remain in good sanitary condition at ALL times. Follow-up inspection to occur.
      • Date to be corrected by: Sep 23, 2019
      • Violation Score: 9
  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 (CORRECTED DURING INSPECTION): No bleach or food-grade sanitizer available in the food processing area.
      • Corrective Action(s): 2 containers of 200 ppm bleach were prepared at time of inspection. All wiping cloths are to be placed inside the bleach container, and the container is to be replaced at least twice daily. Bleach or food-grade sanitizer is MANDATORY in order to eliminate bacteria from food contact surfaces, including all of your stainless steel tables.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of pest infestation / rodent droppings present throughout the facility, including in the following areas:
      • - Behind the domestic white stand-up cooler in the kitchen
      • - All along the edges of the walls of the equipment storage room AND the staff room
      • Holes are present in both the equipment storage room and the staff room that need to be sealed.
      • Corrective Action(s): Remove ALL rodent droppings that were noted above, and also shown to the manager during the inspection, with 1 parts bleach / 9 parts water solution. Ensure that you saturate the droppings with bleach for at least 10-15 minutes before removing it.
      • Call your professional pest control company IMMEDIATELY to check for all entry points and to fully seal it (i.e. with foam reinforced with a metal mesh). These holes may be the cause of all of your rodent activity. Send all reports to the district EHO.
      • Date to be corrected by: January 23, 2018
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Multiple violations noted:
      • 1. Cardboard used to line the potwashing area, and is mouldy and soiled.
      • 2. Equipment storage room is disorganized and filthy, especially at the back.
      • 3. A deep clean is required throughout the deep frying area to remove all grease buildup.
      • Corrective Action(s): 1. Remove all cardboard from food preparation areas. Cardboard cannot be easily cleaned and will accumulate grime over time.
      • 2. Fully re-organize equipment storage room. Do a thorough mop of the floor after properly removing rodent droppings (see code 304) and ensure that you keep ALL EQUIPMENT off the floor.
      • 3. Degrease deep frying area and maintain it in a grease-free condition.
      • Date to be corrected by: January 23, 2019
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand dryers for customers near the front of the temple, along with the hand dryer inside the kitchen, is not functioning. Paper towels were still present inside the kitchen.
      • Corrective Action(s): Repair the hand dryers. Manager confirmed that hand dryers can be fixed by tonight.
      • Date to be corrected by: January 11, 2018
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Premise is poorly maintained:
      • 1. Suspended ceiling is not well maintaiend. Ceiling tiles are missing and light panels removed in dining area and in kitchen area.
      • 2. Equipment storage room lights are in poor structural condition, electrical wiring exposed.
      • Corrective Action(s): Renovation timeline is to be submitted to the Environmental Health Officer. Old kitchen and storage space will not be used anymore, as per your construction plans submitted to Fraser Health Authority.
      • Submit a complete and accurate timeline of renovations by Thursday, January 23, 2018.
      • Violation Score: 5
      • 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
      • Observation (CORRECTED DURING INSPECTION): Two pigeons observed in the dining area, flying around and being fed by temple visitors. Staff state that the pigeons often fly through the front doors.
      • Corrective Action(s): Pigeons were removed from the premise at time of inspection. Two signs were made in English and Punjabi - "No Live Animals Allowed" and "No Feeding Pigeons". Professional pest control company was called and will be on-site on Thursday, January 10th from 12 PM to 2 PM to do a site-assessment. Keep the front doors closed when not in use so that pigeons do not fly inside.
      • Violation Score: 5
  21. Follow-Up Inspection

    0 infractions

  22. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Numerous food scoops found in food products - both cooked and dry
      • Corrective Action(s): Discussed options for keeping scoop products out of food. Ladles with hooks on the handle, safe storage of scoops when not in food products.
      • Handles of scoops get dirtied by use, then contaminate the foods they are left in
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some droppings found after cleaning requested last week:
      • - along walls of storage room
      • - on food storage shelf (near syrups) in small dry storage area
      • - dead mouse found in wall on dried out glue board
      • - chew marks visible around broken electrical heater behind milk cooler
      • Corrective Action(s): As discussed with volunteers on site, deeper cleaning needed along walls and on shelving.
      • Remove the dead mouse
      • Close up the hole at the electrical baseboard heater
      • Reorient traps under shelving so that the mice might enter (some of them were bumped sideways, likely during cleaning)
      • Violation Score: 3
  23. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): At start of inspection, warming units were on minimum and stoves with 2 pots of food on them had the fire off. Temperatures ranged from 30C at rice, to 40C, and up to mid 50Cs.
      • Corrective Action(s): As discussed numerous times, all hazardous food products MUST be continuously kept at 60C or above.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No observed food grade sanitizer in use on site.
      • Found a poorly cleaned veggie slicer on site that had been put away in that condition. When staff were asked to clean it, no sanitizer was observed getting used.
      • Corrective Action(s): Always have a sanitizer available and in use while food service is occurring. This can be regular, household bleach diluted 5ml to 1 litre of water.
      • As per all of your dishwashing signs, all food contact surfaces must be sanitized after washing.
      • All food contact surfaces must first be washed, then rinsed, then manually sanitized if not run through the dishwasher.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Observed rodent droppings throughout the dry storage rooms. Droppings were found along all 4 walls of both the large storage room, and scattered around small dry storage room (attached)
      • Corrective Action(s): Call your pest control company to do a site visit.
      • Increase cleaning schedule and thoroughness
      • Document where rodent droppings are observed and provide these to your pest control company
      • Do regular inspections for access points, then immediately fill them
      • Violation Score: 3
  24. Follow-Up Inspection

    0 infractions

  25. Routine Inspection

    0 infractions

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