INSPECTION REPORT Health Protection SDHI-CWBQ5S

PREMISES NAME Ultimate Banquet Hall Ltd.		Tel: (604) 593-5458 Fax:
PREMISES ADDRESS 200 - 8072 120th St Surrey, BC V3W 3N3		INSPECTION DATE October 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jim Kalsi		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 = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop observed stored in the ice machine. Corrective Action(s): Store the ice scoop in a sanitary manner outside the ice machine to prevent potential contamination of ice from food handlers' hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen food observed stored at room temperature for thawing. Staff stated it will be used in the next few hours. Corrective Action(s): Do not thaw foods at room temperature. All frozen foods must be thawed under refrigeration (at or below 4'C) or using an alternative approved thawing method to prevent time-temperature abuse. Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - Walk-in freezer at -20'C - No hot-holding observed on site during inspection - General sanitation is good during inspection - Hand washing stations observed unobstructed and supplied with hot and cold running water, liquid soap and paper towel - QUATs sanitizer in spray bottle (X1) measured at 200 ppm QUATs concentration with test strip - High-temperature dishwasher measured at 72'C at plate surface (above minimum required final rinse temperature of 71'C) - Equipment stored in a sanitary manner - All food observed stored at least 6 inches off the floor and covered - No signs of pest activity during inspection - Professional pest control company contracted to complete monthly inspections - Permit posted on site - FOODSAFE Level 1 trained operator available on site during inspection - Staff observed wearing clean uniforms Please contact the health inspector for any questions or concerns.