INSPECTION REPORT Health Protection AHEN-B9ZU6Z

PREMISES NAME Taj Park Convention Centre		Tel: (604) 503-3838 Fax:
PREMISES ADDRESS 8580 132nd St Surrey, BC V3W 4N7		INSPECTION DATE March 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kultar Thiara		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # AHEN-B9YUBP of Mar-05-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwasher was not able to consistently meet the sanitizing standard (high temperature dishwasher final rinse temperature of at least 71 degrees C or hotter at the plate level after the final rinse cycle). Dishwasher final rinse temperature varied between 68 to 74 degrees C and was not consistently above 71 degrees C at the plate. Dishwasher was turned on approximately 3 hours ago according to the Operator. Correction: Operator contacted a technician to assess and re-service the dishwasher later today and stated that their next event in on March 8, 2019. Make sure the dishwasher is able to consistently maintain the dishwasher final rinse temperature at or above 71 degrees C at the plate level; Correct today. In the meantime, make sure all food contact surfaces (e.g. preparation utensils, pots and pans, etc.) are first placed through the dishwasher and then manually sanitized in 100 ppm chlorine sanitizer; Effective immediately. A follow up inspection is scheduled on March 6, 2019.

Comments

Follow up inspection: Dishwasher: Technician has converted the dishwasher into a low temperature dishwasher and had connected it to chlorine sanitizer. Dishwasher final rinse chlorine sanitizer residual was at least 50 ppm at the plate level. Operator had chorine test strips on-site to monitor the final rinse chlorine sanitizer residual. Operator stated that they are planning to replace this dishwasher with another commercial dishwasher this month. Provide the specification sheet of the new commercial dishwasher for review and health approval prior to having it installed as a replacement dishwasher and contact the district Environmental Health Officer of Fraser Health for an inspection upon installing it. Pest control & Cleaning: -Cleaning improvements were made. Kitchen floor was power washed. -Dishes were being rewashed and sanitized through the dishwasher at the time of inspection. -Rodent droppings were removed from affected areas. -Pots and pans were being covered and stored on pallets off the floor. Temperature controls: -New digital probe thermometer was purchased and present on-site. -Make sure all food temperatures are maintained as per your approved food safety plan. -Reminder: Cook/reheat meat/vegetable curries to minimal of 74 degrees C, hot-hold food at or above 60 degrees C, and discard leftover food from the buffet/self-service setup immediately after each event. -For food being cooled after the cooking step, make sure it is cooled quickly from internal temperature of 60 degrees C to 20 degrees C within 2 hours and then to 4 degrees C within an additional 4 hours (total time of 6 hours). The following still requires your attention: 1. Make sure the Operator renews their FOODSAFE Level 1 training; Correct within 1 month. Email a copy of your valid FOODSAFE Level 1 certificate upon renewing your training to the district Environmental Health Officer of Fraser Health. 2. Make sure at least one employee per shift on-site has a valid FOODSAFE Level 1/equivalent course certificate in the absence of the Operator. 3. Seal all holes in the walls and gaps below doors to prevent the entrance of pests into the kitchen; Correct within 1 week. 4. Have the kitchen serviced by a professional pest control company and provide a copy of your pest control report to the district E.H.O. of Fraser Health; Correct within 1 week. 5. Repair the gauge of the dishwasher so that it is in good working order. If you decide to replace the dishwasher, then provide a copy of the specification sheet of the new commercial dishwasher of equal or greater capacity for review and health approval prior to installing it. 6. Make sure all plates are kept inside food grade containers with tight fitting lids to protect them from contamination. 7. Contact the district Environmental Health Officer of Fraser Health for a follow up inspection. Please contact the district E.H.O. if you have any questions.