INSPECTION REPORT Health Protection JTAG-CJMSJR

PREMISES NAME Punjab Banquet Hall		Tel: (604) 598-7611 Fax:
PREMISES ADDRESS 215 - 8166 128th St Surrey, BC V3W 1R1		INSPECTION DATE September 26, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gulbir Gill		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handwashing sinks in kitchen and in two bar areas in banquet hall fully equipped with hot and cold running water, liquid soap, and single-use paper towels. Operator installed liquid soap and paper towel dispensers in good working order at each station. Ice machine noted free of mildew and in sanitary condition at the time of inspection. Foods in freezers are stored in food safe bags and protected from contamination with food grade wrap. Foods in walk-in cooler covered and protected from contamination. Double-stacking not observed at the time of inspection. Items are organized to prevent cross-contamination. Dry goods in premises covered with food grade lids and protected from contamination. Dishwashing area noted in sanitary condition. No signs of pests at the time of inspection. Pest control in place by a certified pest control company. General sanitation in premises improved. Walls, cooler doors, and equipment racks noted in sanitary condition at the time of inspection. Ceiling panels in kitchen area and in staff washroom observed in sanitary condition. Food equipment noted in sanitary condition. Shelving in kitchen observed in sanitary condition. Clean spray bottles available on site and noted at 100ppm chlorine. Bottles are labeled appropriately. Operator has obtained chlorine test strips for low-temperature dishwasher and sanitizer bottles. Cutting boards in premises noted to be smooth, non-porous, and easily washable. Operator has completed a valid Food Safe Level 1 course at the time of inspection. Staff on site to obtain a valid Food Safe Level 1 or equivalent certificate. Updated Sanitation Plan to be reviewed during routine inspection.