INSPECTION REPORT Health Protection SDHI-C62UL4

PREMISES NAME Punjab Banquet Hall		Tel: (604) 598-7611 Fax:
PREMISES ADDRESS 215 - 8166 128th St Surrey, BC V3W 1R1		INSPECTION DATE August 19, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gulbir Gill		NEXT INSPECTION DATE September 02, 2021
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: High (≥30) Total Score = 41

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine observed with mold build-up. Operator dis-assembled the ice machine during time of inspection. Ice machine was cleaned and sanitized and the ice was discarded. Corrective Action(s): Ensure the ice machine is cleaned and sanitized more frequently to prevent mold build up and to prevent contamination to ice which is intended for consumption and which can cause foodborne illness. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottles measured at 0 ppm chlorine concentration during time of inspection. Operator mentioned that hot water is used for food contact surfaces. Staff prepared new solution during time of inspection and solution measured at 100 ppm chlorine concentration. All surfaces were cleaned and sanitized and staff was educated during the time of inspection. Corrective Action(s): Hot water is not adequate to remove and kill potential pathogens on food contact surfaces/equipment/utensils. Ensure bleach sanitizer is prepared fresh daily or every other day by mixing 1/2 to 1 teaspoon of bleach per 1 L of water. Ensure all food contact surfaces, equipment and utensils are first cleaned and then sanitized with 100ppm bleach solution frequently to prevent microbial growth and/or toxin production and to prevent foodborne illness. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station at bar in hall#1 not equipped with paper towel during time of inspection. Staff placed paper towel at the handsink during time of inspection. Corrective Action(s): Ensure all handsinks are supplied with soap, paper towel, hot and cold running water at all times to prevent potential cross-contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple dry storage bins contained metal bowls as scoops (flour bins). Operator removed the scoops during time of inspection and placed them on top of the bins. Corrective Action(s): Ensure all dry storage scoops are placed outside the containers to prevent cross-contamination when reaching into the containers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Multiple flies observed in dishwashing area. Sticky traps were present and observed with lots of flies. Corrective Action(s): Remove and replace all sticky traps throughout the premises. Ensure pest control is checking on the fly problem during their monthly checks. To prevent flies from contaminating food, ensure all foods are covered, stored off the floor and stored in pest-proof containers. To be corrected by: August 26, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted: Observations: 1. Temperatures: - Walk-in cooler at 4C - Sandwich cooler at 4C (top) and 4C (bottom) - Preparation cooler at 3C - Chest freezer #1 in kitchen at -18C - Display chest freezer outside kitchen at -27C - Chest freezer #2 outside kitchen at -18C - Chest freezer #3 outside kitchen at -18C 2. Sanitation: - Handsink in staff washroom, in kitchen, in bar in hall #2 adequately supplied with soap, paper towel, hot and cold running water - Dishwasher reached 50ppm chlorine residual at plate surface - 2-compartment sink available with drain plugs 3. Storage: - All food stored at least 6 inches off the floor - All food in the walk-in cooler and dry storage area observed covered with food grade material - Equipment storage area adequate and kept in sanitary manner - Canopy hoods kept in sanitary condition 4. Pests: - Some flies observed (refer to violation) - Pest control company reports available on premises. Company completes monthly checks. Reports indicate some signs of rodent activity. 5. Administrative: - Operating permit visible during time of inspection No signature required due to COVID-19 Pandemic. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.