Gurudwara Guru Teg Bahadar Sahib

5988 184th St, Surrey · Restaurant

18 inspections

1. Routine InspectionAug 13, 2026

   0 infractions

2. Routine InspectionMay 13, 2026

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Container of dal, potatoes; buckets of sour creama and milk observed to be stored in stand-up cooler measured at 16C air ambient temperature.
     • Corrective Action(s): Transfer to working cooler able to hold an air ambient temperature of 4C or lower.
     • Violation Score: 5
   • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Stand-up cooler in the main kitchen measured at 16C air ambient temperature.
     • Corrective Action(s): Repair to measure at 4C or lower. Corrected by: May 14, 2026.
     • Violation Score: 3
3. Routine InspectionJan 20, 2026

   0 infractions

4. Routine InspectionOct 2, 2025

   0 infractions

5. Routine InspectionJul 8, 2025

   0 infractions

6. Routine InspectionFeb 20, 2025

   1 infraction

   • 304 - Premises not free of pests [s. 26(a)]
     • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed underneath stand-up cooler and freezer in the dry storage area.
     • Corrective Action(s): Clean and sanitize aformentioned area.
     • Violation Score: 3
7. Routine InspectionJan 22, 2025

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): No chorine sanitizer spray bottle measured between 100-200ppm to sanitize food contact surfaces.
     • Corrective Action(s): Prepare chlorine sanitizer spray bottles to measure betwen 100-200ppm to sanitie food contact surfaces.
     • Violation Score: 5
   • 304 - Premises not free of pests [s. 26(a)]
     • Observation (CORRECTED DURING INSPECTION): Rodent droppings observed to be underneath stand-up coolers and freezers.
     • Corrective Action(s): Clean and sanitize aformentioned areas.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Hole observed to on the wall in the dry storage area behin stnd-up freezer.
     • Corrective Action(s): PAtch wall. Corrected by: February 22, 2025
     • Violation Score: 3
     • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
     • Observation: No staff on-site has valid FOODSAFE LEvel 1 certification or equivalent.
     • Corrective Action(s): Ensure at least one staff on-site at all times must hav valid FOODSAFE Level 1 certification or equivalent at all times during operation able to present to inspector upon validation. Corrected by: February 22, 2025.
     • Violation Score: 1
8. Follow-Up InspectionJun 5, 2024

   0 infractions

9. Routine InspectionJun 4, 2024

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): > 200 PPM chlorine residual detected in the sanitizer spray bottle - test strip bleached out.
     • Corrective Action(s): Reminded staff the correct amount of bleach required to make a 100 - 200 PPM chlorine residual sanitizer solution.
     • Staff remade the sanitizer solution and 200 PPM chlorine residual was detected in the newly prepared bottle.
     • Violation Score: 3
     • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
     • Observation: Large hole/ opening noted on the wall by the fume hood.
     • Corrective Action(s): Staff must temporarily cover the hole to prevent pest entry from entering the facility - a temporarily solution must be made by tomorrow to temporarily seal off the hole.
     • A long term solution must be in place to seal off the hole properly. Date to be corrected by: June 18, 2024
     • Violation Score: 3
     • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
     • Observation: In the absence of the operator, none of the staff onsite was able to provide evidence that they have completed FOODSAFE level 1 or equivalent.
     • Corrective Action(s): At least one staff onsite, in the absence of the operator, must have successfully completed FOODSAFE level 1 or equivalent.
     • Issue discussed on phone with nephew of operator. Upon next routine inspection this will be verified. If non-compliance is noted, increased enforcement actions will ensue.
     • Date to be corrected by: July 4, 2024
     • Violation Score: 1
10. Routine InspectionMar 5, 2024

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked rice was noted with an internal temperature of 34.0C and the hot hold unit that was holding the rice was not plugged in.
      • Corrective Action(s): **Note: This is a repeated violation** Operator plugged in the hot hold unit when issue was pointed out.
      • Hot hold units must always be plugged in when holding hot potentially hazardous food (e.g. cooked rice). If cooked rice was previously cooled, reheat rice to at least 74.0C using a microwave or stove top prior to putting in a preheated hot hold unit.
      • Toxin may be produced in cooked rice if left at room temperature for too long and could lead to foodborne illnesses to the consumers.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishes were observed being washed during the inspection, however the sanitize basin was not set-up.
      • Corrective Action(s): **Repeat violation** Sanitize basin was set-up at the time of inspection. 200 PPM chlorine residual was detected in the sanitize basin. Remind all volunteers and staff to sanitize dishwares for at least 30 seconds then air-dry the dishes before storing away.
      • Going forward, the sanitize basin MUST be set-up when dishes are being done. If this is not observed during any future inspections, escalated enforcement actions may occur.
      • Violation Score: 5
11. Routine InspectionOct 5, 2023

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): A container of rice was sitting at room temperature for patrons' self-service. Internal temperature noted at 35.0C. As per food handlers, rice was cooked an hour ago.
      • Corrective Action(s): **Issue corrected during the inspection** Have food handler reheat the rice to above 74.0C before putting into a hot hold unit to maintain above 60.0C. All potentially hazardous food must be served hot above 60.0C or cold below 4.0C, none of these food can be sitting at room temperature for self-service.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer spray bottle was available during the inspection.
      • Corrective Action(s): **Issue corrected at the time of inspection** Chlorine sanitizer spray bottle was prepared during the inspection. 200 PPM chlorine residual detected. It is very important that food handlers have a sanitizer spray bottle prepared and readily available whenever food is being prepared.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rat droppings (3 - 5) noted on the floor below the 3-compartment dishwash sink.
      • Corrective Action(s): Sweep, clean and sanitize the areas noted with pest droppings. Seal all holes that may lead to pests from entering the building. Monitor area. If problem persists increase your external pest service.
      • Date to be corrected by: Today.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing wall tiles noted along the cookline.
      • Corrective Action(s): Replace the missing wall tiles so all surfaces in the cooking and food storage areas are smooth, easily cleanable and imprevious to moisture.
      • Date to be corrected by: October 19, 2023
      • Violation Score: 1
12. Routine InspectionMay 16, 2023

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot food (curry) noted at 57C in the hot hold unit for self-service.
      • Corrective Action(s): **Issue corrected during the inspection** Person-in-charge turned up the hot hold unit and mentioned that someone might have adjusted the dial. Please check the hot hold units often to ensure all hot food is held over 60C to deter bacterial growth.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Missing paper towel noted in both men and women washrooms.
      • Corrective Action(s): **Issue corrected during the inspection** Paper towels were replaced in both washrooms. Please ensure that all handwash stations are stocked with liquid soap and paper towels at all time for food handlers and patrons to practice proper handwashing.
      • Violation Score: 5
13. Follow-Up InspectionJan 16, 2023

    0 infractions

14. Routine InspectionJan 11, 2023

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Observed a food handler washing dishes in the 3-compartment sink. When questioned how dishwares are being washed, the sanitize step is not implemented.
      • Corrective Action(s): All food handlers must follow the proper procedures for manual warewashing which includes washing and rinsing in one sink and setting-up a second compartment with 100 - 200 ppm chlorine solution (2 tsp bleach for every 1 L water) and submerging all washed dishwares in the sanitizer solution for at least 1 minute prior to air-drying. This procedure must be followed or else any bacteria noted on the dishwares will still survive and may lead to foodborne illnesses.
      • Review this procedure for anyone working in the kitchen and ensure everyone follows through.
      • Date to be corrected by: Immediately
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Handwash station in the women's washroom was not working. Sink was noted leaking and therefore the main water source was turned off.
      • 2. Hand dryer in the men's washroom was not functioning at the time of inspection.
      • Corrective Action(s): 1. All handwash stations, especially the ones in the washrooms, must be functioning to allow food handlers to practice handwashing when required. For the time being, people are using the handwash station noted in the dinning area (right outside the washroom) for handwashing.
      • 2. Fix the hand dryer in the men's washroom or provide single-use towel for food handlers and customers to properly dry their hands after washing.
      • Date to be corrected by: Immediately
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Chest freezer was noted broken. Facility is aware of this issue and has already moved all food to functioning coolers and freezers.
      • Corrective Action(s): Fix the chest freezer and ensure that they are able to maintain -18C or below prior to putting food in this unit.
      • Date to be corrected by: Jan 18, 2023
      • Violation Score: 3
15. Follow-Up InspectionSep 2, 2022

    0 infractions

16. Routine InspectionAug 9, 2022

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted an opened can of crushed tomatoes in the upright cooler in the kitchen.
      • Corrective Action(s): Place all opened can food in a food-grade container immediately after opening when leftover is available and do not keep food in can after opening to avoid the leaching of metals into the food.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 10+ flies noted on the wall by the 3-compartment sink and throughout the kitchen and dry storage area.
      • Ants observed below the 3-compartment sink.
      • Corrective Action(s): 1. Clean and sanitize the premises to eliminate food sources available for pests.
      • 2. Avoid standing water and dump mop bucket immediately after use to prevent the breeding of pests.
      • 3. Contact a pest control company to help with the pest issue and implement a Integrated Pest Management Program for the facility. Pest inspection report to be presented to the Health Inspector upon the follow-up visit.
      • Date to be corrected by: August 23, 2022
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1. Dirty mop water noted in the mop bucket in the dinning area.
      • 2. Hole noted on the ceiling above the 2-stove set-up.
      • Corrective Action(s): 1. Immediately discard the dirty mop water after use to avoid the breeding of flies in the facility.
      • Date to be corrected by: Immediately
      • 2. Seal hole in the kitchen as soon as possible to avoid the entrance for pests into the facility.
      • Date to be corrected by: Have a plan in place by next follow-up inspection (August 23, 2022)
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Heavy dried on food debris buildup noted in the microwave in the kitchen area.
      • 2. Splatter noted on the ceiling by the hole in the kitchen.
      • 3. Dried on food debris noted on the wall by the cookline.
      • 4. Debris noted on the floor below the 3-compartment sink.
      • 5. Debris noted in the drawers and cabinets holding utensils and food contact items - **Note: This is a repeated violation cited during the last routine inspection** Although improvements noted from the last inspection, please add this area for cleaning to your daily/ weekly cleaning routine to ensure utensils and equipments are stored in a sanitary manner after washing and sanitizing.
      • Corrective Action(s): Clean and sanitize the abovementioned areas and maintain in a sanitary condition. Instead of having 1 designated cleaning day, consider cleaning more often during the week in order to prevent buildup and debris.
      • Date to be corrected by: August 16, 2022
      • Violation Score: 9
17. Follow-Up InspectionMay 17, 2022

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine residual detected in the sanitizer spray bottle during the inspection.
      • **Issue corrected at the time of inspection** Staff refill the sanitizer spray bottle during the inspection. 200 PPM chlorine residual detected from the spray bottle.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Black buildup still noted in the freezer unit (in the dinning room area)
      • Corrective Action(s): Clean and sanitize the freezer unit and maintain in a sanitary condition after cleaning.
      • Date to be corrected by: Next routine inspection
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle has no name label.
      • **Issue corrected at the time of inspection** Staff label the spray bottle during the inspection.
      • Corrective Action(s):
      • Violation Score: 3
18. Routine InspectionApr 11, 2022

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Noted large containers of rice and soup in the refrigeration units. As per operator, these food were cooked the previous day and placed in the refrigeration units to cool. Temperatures noted for these food at the time of inspection were < 4C.
      • **Issue corrected at the time of inspection** Operator understands the importance of cooling food and will cool food using an approved method going forward.
      • Corrective Action(s): Any food cooked for cooling MUST be portioned out into small, shallow containers to ensure that food cools within the specified time range. Hot food must cool from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. When food is placed in large containers, cooling cannot be achieved within the required time range and bacteria may grow leading to foodborne illnesses.
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food soil noted on a stack of Styrofoam cups in the dinning room area.
      • **Issue corrected at the time of inspection** Stack of soiled Styrofoam cups were discarded at the time of inspection.
      • Corrective Action(s): All single-use food contact items must be maintained in a sanitary condition for patrons to use.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer solution (spray bottle or container) set-up in either the preparation area of the kitchen or dinning room area.
      • **Corrected at the time of inspection** Chlorine sanitizer solution was prepared in a spray bottle at the time of inspection, 100 PPM chlorine residual detected in the spray bottle.
      • Corrective Action(s): Always have sanitizer solution prepared when the preparation area of the kitchen and/ or the dinning room area are in used. This will allow staff to sanitize all food contact surfaces when food is being prepared and to allow for sanitation of tables in the dinning room area after they have been used.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1. Black buildup noted in the freezer unit (unit in the dinning room area).
      • 2. Debris noted in the drawers and cabinets holding utensils and food contact items.
      • 3. Dried on food soil noted on the wall by the cooking area.
      • Date to be corrected by (1, 2 and 3): April 25, 2022
      • Corrective Action(s): Wash, clean and sanitize the aforementioned areas and maintain areas in a sanitary condition.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: No name label observed on the chemical spray bottles.
      • Date to be corrected by: Today
      • Corrective Action(s): All chemical spray bottles/ containers must be properly identified with a name label to allow staff to know the content of the bottles/ containers to avoid confusion.
      • Violation Score: 3