INSPECTION REPORT Health Protection JPAK-CEST5P

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 May 26, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gurcharan Khakh		NEXT INSPECTION DATE May 27, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed two batches of hot food soaked in dairy; measured surface temperature at 33.7 C for both. One batch was larger and deeper than the other. Proper cooling involves ice wands or ice bath, in a shallower metal pan. All foods must be cooled from 60 C to 20 C in 2 hours and 20 C to 4 C in 4 hours. Corrective Action(s): Required operator to provide ice wands and/or ice bath to facilitate faster cooling. Date to be corrected by: Immediatey Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed vegetable dicer attached to a food prep table with dried up food debris. All food contact surfaces must be cleaned and sanitized after use. Corrective Action(s): Required operator to clean and sanitize the dicer before reusing them. Date to be corrected by: Immediately. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): When asked on how to clean food contact surface, operator indicated multi-purpose cleaner is being used, then cleaned with bleach sanitizer. Bleach sanitizer he brought out was too strong >>>200ppm, and the multi-purpose cleaner was not intended for use on food contact surfaces. Education provided to not use the purple multi-purpose cleaner, bleach sanitizer should be at 100-200ppm of chlorine residual (1/2 teaspoon of bleach per 1 litre of water). Corrective Action(s): Required operator to remove the multi-purpose cleaner, create bleach sanitizer. Ensure to replenish the sanitizer once used and before each day. Bleach sanitizer was made at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Observed hand sinks at both bars not stocked with liquid soap and paper towel; no hot water available. Corrective Action(s): Required operator to always provide liquid soap and paper towel. Hot and cold water must be provided at all sinks. Date to be corrected by: May.27.2022 Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed 3 pans of fish at room temperature. Measured the temperature to be at approximately at 15 C. When inquired, operator indicated that thawing is in process for events tomorrow. Education provided that thawing must be done in a cooler at 4 C or lower overnight, not at room temperature. Corrective Action(s): Required operator to transfer the fish in to a working cooler at 4 C or lower. Operator moved them into a walk-in cooler at the time of inspection Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Observed hard-to-reach areas with old food debris 2. Fan hood had droplets of grease near the edge 3. Slight accumulation of grease and food debris underneath cooking equipment Corrective Action(s): Required operator to clean and sanitize the above noted areas. Regular cleaning must be done to maintain sanitary conditions. Date to be corrected by: May 29 2022 Violation Score: 9

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

Comments

Overall sanitation is okay; some areas (as noted above) need more attention. Regular cleaning must be done to maintain sanitary conditions. Hand washing station (other than noted above) are stocked with liquid soap and paper towel Hot and cold running water available in all sinks in the kitchen High temperature dishwasher in good working order; detected 75.4 C at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower; no hot holding units on at the time of inspection All items in the walk-in cooler/freezer was adequately covered. Ensure to store all items off the ground **Two events booked for May 27 2022; menu posted for the events and early prep underway at the time of inspection** -> Inquired operator on early preparation; some items are prepared the day before and others in the morning of the event. Most prep prior to cooking done the day before and cooking done on the day of the event. Proper cooling, cooking/reheating must be done. -> Pre-cooked items are cooled at room temperature and transferred into a cooler as per operator. As noted above, improper cooling must be prevented; ensure to use ice wands and/or ice baths to facilitate quicker cooling. *Observed staff using dirty gloves for taking out the garbage. Staff removed and discarded the gloves and washed her hands. However; hand soap was not used. Education provided to the operator to use the hands and staff immediately washed her hands again with soap. Adequate training must be provided to promote proper hand washing methods and cleaning. Ice machine maintained in sanitary condition No sign of pests noted at the time of inspection. *Organizing of the back storage area may be needed soon. Cleaning becomes difficult with clutter.*