INSPECTION REPORT Health Protection AJON-B3LQBR

PREMISES NAME 5 Star Catering		Tel: (604) 574-0411 Fax: (604) 574-3557
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE August 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Baljit Ahluwalia		NEXT INSPECTION DATE 6 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 = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mould growth accumulation around outside edges of walk-in freezer door. This could be a result of the door seal not maintained in a proper condition (see violation code 307). Corrective Action(s): Clean and sanitize outside edges of walk-in freezer door. To be corrected by August 14, 2018. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Seal of walk-in freezer door is ripping off and not maintained in a proper condition. Corrective Action(s): Replace door seal of walk-in freezer. To be corrected by August 31, 2018. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light covers missing for the following ceiling light fixtures: - One fixture by back preparation area - Several light fixtures in equipment/dishes storage area (near walk-in freezer) Corrective Action(s): Place light covers (or sleeve covers) on all light fixtures that are missing covers to prevent a physical contamination and/or injury. To be corrected by August 31, 2018. Violation Score: 1

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

Comments

Routine Inspection: All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. Both walk-in coolers maintained below 4 degrees Celsius. Walk-in freezer maintained below -18 degrees Celsius. Bleach sanitizer in kitchen = 200 ppm. Low temperature dishwasher sanitizing with 50 ppm chlorine. Ice machine clean. Ice scoop stored in a designated container above ice machine - good. QUAT sanitizer at bar = 200 ppm. NOTE: Glasswashers at bars not in operation at the time of inspection as the banquet halls were not in use. General storage practices satisfactory: - Food items covered and protected from contamination. - Food items stored at least 6 inches off the floor. - Catering equipment, dishes and chemicals stored off the floor. Kitchen equipment maintained in a sanitary condition. No signs of pest activity at the time of inspection. Premises well lit.