INSPECTION REPORT Health Protection DSOG-AVZTDX

PREMISES NAME Crown Palace Banquet Hall		Tel: (604) 591-8100 Fax: (604) 591-8530
PREMISES ADDRESS 201 - 12025 Nordel Way Surrey, BC V3W 1W1		INSPECTION DATE February 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukh Mann		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The soap dispenser was missing at the handwashing station at the bar. Corrective Action(s): Install a soap dispenser and make it available at all times to properly wash hands. Date to be corrected by: Immediately. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Working thermometer was missing in the undercounter cooler at the bar. Corrective Action(s): Provide a working thermometer in the cooler noted above. Date to be corrected by: One week. Violation Score: 1

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

Comments

Note: The kitchen was not in operation at the time of the inspection. - General sanitation is good. - The main handwashing station in the kitchen supplied with hot/cold running water, soap, and paper towels. The handwashing sink adjacent to the soda dispenser was not in use. - All coolers (walk in, undercounter) at < or = to 4C. - All freezers (walk in) at -18C. - The hot holding units were not in use at the time of the inspection. Ensure that the temperature maintains > or = 60C. - High temperature dishwasher achieved 77C at the plate's level during the final rinse cycle. - Surface sanitizer available in white buckets with presoaked wiping cloths at 100ppm chlorine solution. Ensure to provide surface sanitizers at each station (ie serving area, main prep area) and use clean wiping cloths. Change out the sanitizer solution every day. Recommend spray bottles at the bar station. - Dry storage area has sufficient space and wire racks. - No signs of pest activity at the time of the inspection. - FOODSAFE certified staff on duty.