INSPECTION REPORT Health Protection TGIL-CLTTXE

PREMISES NAME Dream Banquet Hall		Tel: (778) 772-6401 Fax:
PREMISES ADDRESS 7236 120th St Surrey, BC V3W 3M9		INSPECTION DATE December 5, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Satinderpal Singh		NEXT INSPECTION DATE December 07, 2022
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temp mechanical dishwasher is used primarily for dishwashing. During inspection, the high temp mechanical dishwasher was not functioning properly that could result in inadequate washing and sanitation of the utensils. Staff stated that the kitchen will be next used on weekend and the dishwasher will be repaired prior to kitchen use. Staff called the technician during inspection. 2 compartment dishwashing sink will be used as an alternative for manual dishwashing if required. Corrective Action(s): - Repair the dishwasher immediately. - DO NOT OFFER dine in services until the dishwasher has been repaired and able to adequately wash and sanitize the dishes. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Boxes and bags of multiple food products were stored directly on the floor that could result in potential food contamination. 2. Small bowl was found in the flour bin and was being used as a scoop. Staff removed the bowl from the bin during inspection. Corrective Action(s): Do not store food products directly on the floor. Store them at least 6 inches off the floor. TO BE CORRECTED BY - Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and spills were observed in the following areas: 1. Wall and on the floor of walk in cooler. 2. Behind the cooking line. Corrective Action(s): Clean the facility regularly and maintain it in a sanitary condition. Remove the spills by Dec 15, 2022. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Used aluminum/tin can was observed in the rice bin and was being used as a scoop. These cans are tend to be single use and can leach out chemicals that can cause potential food contamination. Staff discarded the can after use. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temp mechanical dishwasher was run multiple times during inspection and the maximum temperature recorded on dish surface after ~10 cycles was 64.5C. Staff believed that the booster is malfunctioning. 2. Thick ice build up was observed on the ceiling of walk in freezer behind the fan which was falling off occasionally. Ice build up could interfere with the cold air circulation within the freezer. Corrective Action(s): 1. Repair the high temp mechanical dishwasher IMMEDIATELY. 2. Defrost/service the walk in freezer to prevent the ice build. Violation Score: 3

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

Comments

Routine inspection conducted. Banquet hall kitchen was not in operation at the time of inspection. Staff stated that it is generally operated during weekends. Observations: - Temperature of walk in cooler at 1.4C - Temperature of walk in freezer at -22C - 2x undercounter coolers in bar area recorded below 4C - Handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 2 compartment dishwashing sink available for manual dishwashing. Automatic dispenser releases DDBSA-Lactic acid based sanitizer and was found satisfactory. - 200ppm bleach solution was measured in sanitizer pail. - 25ppm iodine residual recorded during rinse cycle of glass dishwasher located in bar area. - Pest Control Company conducts routine inspection. - Mechanical traps were present throughout the facility. Recommendations: - Install soap dispenser at the handwash sinks located in the corner of cooking line and bar area. - Do not block the handwash sink when the kitchen is operational. - Focus on safe food storage practices. If required, install more shelving units to store the food products off the floor. - Regular cleaning of the facility including the hard to reach areas to be conducted.