INSPECTION REPORT Health Protection AJON-B4SSJL

PREMISES NAME Mirage Banquet Hall		Tel: (604) 575-0304 Fax: (604) 575-0354
PREMISES ADDRESS 201 - 17767 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE September 20, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Gurcharan Khakh		NEXT INSPECTION DATE September 26, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Chicken was observed to be marinated in the 2-compartment sink at the time of inspection (pictures taken). Sink was observed to be in an unsanitary condition at the time of inspection. Corrective Action(s): Discard chicken immediately. Ensure all food preparation occurs in proper food grade containers/equipment. Food is not to be prepared directly in the sink. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: The following equipment/tools observed to be maintained in an unsanitary condition (pictures taken): 1. Slicer 2. Potato masher 3. Ice machine 4. Inside dishwasher (panels, curtains, and interior) 5. Ventilation canopies 6. Several peelers stored in a container 7. Fountain drink/beverage dispenser knobs Corrective Action(s): Clean and sanitize all equipment/tools listed above. Ensure to review your sanitation plan with all staff for daily, weekly, monthly and as needed cleaning. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available at the time of inspection. Corrective Action(s): Prepare a 100-200 ppm bleach sanitizer solution (half teaspoon bleach per litre water). Ensure several sanitizer solutions are available throughout kitchen. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Ginger bowl stored directly on floor under shelving of walk-in cooler. 2. Bags of onions stored directly on floor. 3. Ice scoop stored directly on top of ice machine. (pictures taken for all 3 observations) Corrective Action(s): Ensure all food items are stored at least 6 inches off the floor. Ice scoop needs to be stored in a designated container/tray. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General maintenance of kitchen requires improvement. Corrective Action(s): Clean kitchen and follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Caulking in on floor for walk-in cooler/walk-in freezer unit is deteriorated (pictures taken). Corrective Action(s): Replace caulking on floor for walk-in cooler/walk-in freezer. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No kitchen staff onsite has FOODSAFE Level 1 certification. Corrective Action(s): Ensure at least one person onsite has FOODSAFE Level 1 certification. Violation Score: 1

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

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All coolers maintained at or below 4 degrees Celsius. All freezers maintained at or below -18 degrees Celsius. High temperature dishwasher sanitizing with >71 degrees Celsius at dish level after final rinse cycle. No signs of pest activity at the time of inspection. In addition to the violations above, the following requires your attention: Remove ice build-up around edge of walk-in freezer door. Have kitchen staff take FOODSAFE Level 1 to better understand food safety principles. Remove used plate of food stored on top of "clean" forks.