INSPECTION REPORT Health Protection BCUD-APMURG

PREMISES NAME Riverside Signature Banquet Hall		Tel: (604) 597 2222 Fax:
PREMISES ADDRESS 201 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE July 26, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kamal Gill		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: 1) Rodent droppings found in heater/ chemical storage room 2) Fruit flies found breeding in pop dispenser nozzle at bar area Corrective Action(s): 1) Have your pest control company do a visit. Provide your EHO with their report. Note where droppings are, then clean up using a concentrated bleach solution. Wipe up while wet to prevent dust from forming 2) When bar tenders are finished at the end of the night, ensure they clean the nozzle thoroughly, and/or store it in solution to prevent flies from entering Violation Score: 9

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

Comments

Hand sinks checked were supplied with liquid soap, paper towels, hot/cold running water Walk in cooler at 3C with food well organized and stored Observed proper thawing of fish products in walk in Freezers ranged from -15C to -17C Dishwasher reached 77C internally at rinse cycle after approx. 10-15min warm up Sanitizer rag bucket found in use at 100-200ppm chlorine (bleach) solution General organization good, however products in dry storage room to be lifted up from the floor to facilitate cleaning and monitor rodent droppings Cooking occurring at time of inspection for event tonight - found two dishes recently cooked at 55C and >70C. Discussed with chef on site how to keep products above 60C at all times from cooking to buffet service Similar to above note, discussed holding and preparation of products like pakora (fish and veggie) and baked chicken - products must be rapidly cooled then reheated, or kept hot to prevent temperature abuse between cooking time and service time.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-APMURG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Canola oil in use for fryers
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment