INSPECTION REPORT Health Protection JMAA-B9KUFJ

PREMISES NAME Riverside Signature Banquet Hall		Tel: (604) 597 2222 Fax:
PREMISES ADDRESS 201 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE February 20, 2019	TIME SPENT 1.4 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Can opener and potato press still had food residue on it after use. 2. Soda fountain dispenser still had coke residue on it after use. Corrective Action(s): 1. Can opener and potato perss were cleaned and run through the high-temperature dishwasher. Ensure that all food contact surfaces and equipment are cleaned and sanitized after use. 2. Soda dispenser was cleaned and sanitized. Ensure that the nozzle is removed after use - buildup of sugary residues will lead to accumulation of fruit flies over time. Violation Score: 5

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

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

Comments

Routine inspection conducted. Facility is well maintained and operated, and is in excellent sanitary condition. Kitchen was not in operation at time of inspection. The following was observed: KITCHEN: 1. Temperatures - Walk-in cooler at 4C (Reminder: Keep the door closed when not in use) - Stand-up freezers in kitchen all at -18C or less - No temperature logs were present at time of inspection - template was provided to operator. Ensure that you maintain dishwashing temperature logs and temperature logs of your walk-in cooler 2. Hygiene and Sanitizing - Hand wash station in kitchen and servery stocked with hot/cold running water, liquid soap, and single-use paper towels - High-temperature dishwasher sanitizes at final rinse cycle of 76C at the plate (Min: 71C) - Operator was able to demonstrate how to make a 200 ppm bleach sanitizing pail - Ventilation slats are in good condition - Ice machine is well maintained and in sanitary condition 3. Storage - Dry storage room is well organized - All food products are stored at least 6" off the floor - Storage practices are generally very good - all products are covered when not in use or in containers with tight-fitted lids - Raw items separate from cooked and ready-to-eat items - Chemicals are stored in mop sink area separate from food products 4. Pests - No signs of recent pest activity at time of inspection. Opened mechanical traps in kitchen did not reveal any rodents. Adhesives appear to have been recently changed - Professional pest control company conducts monthly checks 5. Structural - Stainless steel wall finishings around kitchen in very good condition - Flooring / tiling is generally well maintained - Ceiling light tiles have recently been fitted with LED lighting. Ceiling tiles are intact and in sanitary condition 6. Administrative - Chef on-site has FoodSafe 1 BAR AREA: - Bar is in good sanitary condition - Hand wash sink is stocked with hot/cold running water and liquid soap, towels were present but dispenser is no longer present. Re-install the dispenser and contact the Environmental Health Officer when this has been accomplished - Stand-up beverage coolers at 1C and 3C No other concerns at this time.