Fraser Health Authority



INSPECTION REPORT
Health Protection
258894
PREMISES NAME
Riverside Signature Banquet Hall		Tel: (604) 597 2222
Fax:
PREMISES ADDRESS
201 - 13030 76th Ave
Surrey, BC V3W 2V6		INSPECTION DATE
April 26, 2023		TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Kamal Gill		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not maintained in a sanitary condition (Violation Score 5)
Observed can opener blade at prep sink covered in debris.
Health Rationale:
The can opener blade covered in debris increases the risk of food products being directly contaminated, leading to potential bacterial growth and/or toxin production and potential foodborne illness.
Corrective Action:
Can opener was removed and cleaned and sanitized at the time of inspection. Ensure equipment are maintained in a sanitary condition.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Food not protected from contamination (Violation Score: 3)
Observed submerged scoops in dry goods containers underneath large prep table (opposite cooking line).
Health Rationale:
Submerged scoops increase the risk of staff directly toughing the food when reaching in, which increases the risk of cross-contamination and potential foodbourne illness.
Corrective Action:
Operator removed submerged scoops and replaced with clean scoops stored outside of the container. Ensure scoops are cleaned and stored adequately to protect food from contamination.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Food premises not maintained in a sanitary condition (Violation Score: 3)
Observed grease and food debris build up below cooking line fryers.
Health Rationale:
Grease and debris increases the risk of attracting pests and providing harborage, leading to potential contamination of the food and potential foodborne illness.
Corrective Action:
Operator began cleaning at the time of inspection. Ensure the premises is maintained in a sanitary condition.
Corrective Action(s):
Violation Score:

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not in good working order (Violation Score: 3)
Observed a cutting board with deep grooves and other damage.
Health Rationale:
A cutting board with deep grooves/damage cannot be adequately cleaned and sanitized, which may cause potential pathogen growth/survival and may lead to potential foodborne illness.
Corrective Action:
Operator discarded cutting board at the time of inspection. Ensure cutting boards are easily able to be cleaned and sanitized and are in good working order.
Corrective Action(s):

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

Comments:
Temperatures:
Walk in cooler - paneer and curry probed at 0.1C and 1.9C;.
Chest freezer measured at -19C.
High temperature dishwasher measured at 78.1C on the plate surface during the final rinse cycle.
Reviewed cooling procedures with operator. Large vats of food are rapidly cooled by separating into smaller and shallower container. Total cooling procedure was described as 2 hours and products are measured with a probe thermometer.
Temperature logs for cold holding and dishwasher present.

Sanitation:
Handsink by walk in cooler, staff servery handsink, staff washroom and public washrooms supplied with hot/cold running water, liquid soap and paper towels.
All food products are stored in appropriate packaging and are off the floor.
Bleach sanitizer bucket measured at 200ppm chlorine.
Ventilation hood is clean and free of grease.
Bar area handsink is supplied adequately.
Drink glasses are washed and sanitized at the kitchen dishwasher.
Both ice machines (kitchen and bar) in sanitary condition with clean and separated scoops.
No signs of pest activity at the time of inspection.

General:
Health permit posted in a conspicuous place.
Pest control is in place, operator states services are once/month.
No food prepared at time of inspection, operator is to email FoodSafe Level 1 certification.