INSPECTION REPORT Health Protection MTRG-AW6R89

PREMISES NAME Grand Taj Banquet Centre		Tel: () 599-4342 Fax:
PREMISES ADDRESS 6 - 8388 128th St Surrey, BC V3W 4G2		INSPECTION DATE February 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 22, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: During time of inspection, rodent droppings observed in 1. corners of dry goods area 2. underneath shelving and around in dry goods area Note: No foods affected 3 underneath ice machine of dry goods area Corrective Action(s): - Ensure to remove all rodent droppings and sanitize areas - Continually clean and remove debris in area - Control to implement pest control measures - Continue to monitor and clean - Continue to store all items above ground, at least 6" Correction date: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dry goods area in kitchen and storage are require thorough cleaning Corrective Action(s): The following require thorough cleaning 1. Dry goods area needs to be cleaned and all debris removed 2. Dry goods area in kitchen needs to be cleaned and all debris removed 3. Clean behind upright 'Coca Cola' cooler, remove all debris and thoroughly clean Violation Score: 9

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

Comments

Routine inspection conducted. - All temperatures meet health requirements * Walk-in cooler at 4C or below * Upright display cooler at 3C * Walk in cooler at -16C *Chest freezer at -18C - Commercial fume hood maintained in sanitary condition - High temperature conveyer dishwasher available, adequate sanitization temperature reached via hot water (76.4C) Note: High temperature dishwasher needs to warmed up (turned on) ~2 hours before it reaches adequate temperature - Food grade chlorine sanitizer available in kitchen premises (spray bottle), concentration at 200ppm chlorine residual - Shelving has been painted so that they are smooth, easily cleanable, impervious to moisture - Ice machines maintained in good sanitary condition - Pest program in place, new Pest Control Operator servicing facility, ensure to follow recommendations Bar sink handwashing stations equipped with hot/cold running water, liquid soap and paper towels