INSPECTION REPORT Health Protection MTRG-AQGPCE

PREMISES NAME Grand Taj Banquet Centre		Tel: () 599-4342 Fax:
PREMISES ADDRESS 6 - 8388 128th St Surrey, BC V3W 4G2		INSPECTION DATE August 22, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 13, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: During time of inspection, 1) entry points still detected Pest Control Operator on-site to seal these entry points - SOME HOLES WERE SEALED DURING TIME OF INSPECTION 2) New base boards required to be installed in dry goods storage room Corrective Action(s): 1) Ensure that ALL entry points in facility are sealed with steel wool, hard wire mesh OR 'pest block' spray foam to prevent entry of pests Correction date: Immediately 2) Ensure that new base boards are installed in dry goods storage room to close the gap between the floor and wall junction, this will further prevent entry of pests Correction date: before September 13th 2017 Violation Score: 9

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

Comments

Follow up inspection conducted to MTRG-AQ9Q24 The following violations/ deficiencies have been corrected since last inspection. - No food products within the walk-in cooler or any other coolers were observed to be double stacked without an adequate food grade barrier to protect from contamination - Handwashing station located in kitchen adequately equipped with hot/cold running water, liquid soap and paper towels during time of inspection ALL handwashing stations must be equipped with hot/cold running water, liquid soap and paper towels - Majority of droppings removed from affected areas mentioned on last inspection report i.e., underneath and in corners of shelving, no food items observed to be affected. - All affected areas have been sanitized, chlorine sanitizer odour detected NOTES: - Pest Control Operator on-site during time of inspection, - Facility MUST continue to ensure that ALL entry points (this includes gaps under doors) that are 1/4" or larger are sealed, blocked with steel wool, hard wire mesh or Pest Block Spray foam - Facility MUST continue ensure that ALL food products are kept covered with durable materials to prevent pest infiltration - Facility must clean and sanitize all food contact surfaces frequently