INSPECTION REPORT Health Protection CPAK-BGSRV3

PREMISES NAME Dhaliwal Banquet Hall		Tel: (604) 598-1165 Fax: (604) 505-1312
PREMISES ADDRESS 230 - 8166 128th St Surrey, BC V3W 4G2		INSPECTION DATE October 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher achieved 0ppm after final rinse. After priming, the minimum level of 50ppm chlorine was achieved at the plate level. All dishware washed today to be rewashed as discussed at this time. Corrective Action(s): Ensure to have all staff trained properly. Staff should check whether the sanitizer is connected and being dispensed properly before placing in the first load. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating below required temperature of 4'C; Freezer operating below required temperature of -18'C. -General food storage practice satisfactory throughout. All properly contained in and covered with food grade materials. -200ppm chlorine solution available in two buckets to hold wiping cloths. Good. -Ice machine satisfactory. Scoop stored in proper manner. -Drink dispensing guns/holders covered at this time. NOTE: Ensure to have gun/holder using bleach after each event. -No evidence of pest activity observed at this time. -Washroom handsinks satisfactory. NOTE: Ventilation canopy hood overdue for professional service. Call for a service. NOTE: Boxes of raw meat placed in the prep sink at this time. Temperatures measured at 7'C and below 4'C. Ensure all are cut/handled within the next 30 minutes. NOTE: Cooked chickens cooled on metal sheet at this time. All to be stored in walk-in cooler after 15 minutes. OK. General sanitation level of the facility satisfactory at this time, but can be improved by cleaning hard to reach areas on a more regular basis.