INSPECTION REPORT Health Protection MLOO-B69R8X

PREMISES NAME Taj Park Convention Centre		Tel: (604) 503-3838 Fax:
PREMISES ADDRESS 8580 132nd St Surrey, BC V3W 4N7		INSPECTION DATE November 6, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kultar Thiara		NEXT INSPECTION DATE November 08, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer was not prepared at at time of inspection 2. Dishwasher was unable to reach the sanitizing temperature of 71C Corrective Action(s): 1. Prepare 100 ppm bleach sanitizer by mixing 1/2 teaspoon of bleach and 1L clean water. Use this to sanitize food contact surfaces throughout the day. Ensure sanitizer is always available during food preparation. Date to be corrected by: Immediately 2. Follow manual dishwashing procedures as discussed. Wash equipment in the dishwasher and sanitize the equipment in 100 ppm bleach sanitizer in the sink for 2 minutes. Allow time to air dry the equipment before using. Manual dishwashing sign was provided to operator. Date to be corrected by: Immediately Violation Score: 15

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Doors near the chest freezers and cooking line have a gap underneath. Corrective Action(s): Install door sweeps to close the gap and prevent potential pest entry. Date to be corrected by: November 19, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of debris observed in the following areas: 1. Walk-in cooler floors 2. Floors underneath and behind all equipment, shelving, chest freezers 3. Exterior surfaces of equipment such as dishwasher, ice machine, etc. 4. All shelving units Corrective Action(s): Clean all noted areas and any other area with an accumulation of debris. Ensure cleaning is done regularly to prevent accumulation of debris, which can attract pests. Date to be corrected by: November 19, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is not unable to reach the sanitizing temperature of 71C. Corrective Action(s): Repair the dishwasher so it is able to reach a sanitizing temperature of 71C. Date to be corrected by: November 8, 2018 Violation Score: 3

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

Comments

- Hand washing stations equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, stand-up) at < or = 4C - Chest freezers at < or = -18C - Two compartment sinks (2x) available for manual dishwashing - Ice machine is satisfactory *All light fixtures are covered *Repairs on the wall near the walk-in cooler are currently work in progress *Send pest control reports to the health inspector

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLOO-B69R8X
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Food items reviewed meet the requirements outlined in the Public Health Impediments Regulation.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment