INSPECTION REPORT Health Protection CPAK-BLRUAZ

PREMISES NAME Ultimate Banquet Hall Ltd.		Tel: (604) 593-5458 Fax:
PREMISES ADDRESS 200 - 8072 120th St Surrey, BC V3W 3N3		INSPECTION DATE February 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jim Kalsi		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three boxes of fish fillet, cooked potatoes cut vegetables, and chicken drum sticks were at 6-8'C. All taken out from walk-in cooler for prep less than 30min prior to the inspection. Except cut vegetables, potatoes and a box of fish fillets, all other items were moved back into the walk-in cooler at this time. Corrective Action(s): When taking out food from walk-in cooler, only take out the amount that will be used within the next 30 minutes. Do not take too many cold potentially hazardous food out and leave them at room temperature at once. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available for food prep surfaces. 200ppm chlorine solution was prepared at this time. Food prep surfaces were sanitized using the solution at this time. Corrective Action(s): Ensure to have 100-200ppm chlorine solution available for use during each operation. Use the solution to have all food prep surfaces sanitized PRIOR to initiating any food prep in the morning, after each possible contamination and every 2 hours - NOT ONLY at the end of the day as discussed at this time. Violation Score: 5

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

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating below required temperature of 4'C; Freezer operating below required temperature of -18'C. -High temperature dishwasher achieved 75'C at the plate level after final rinse. -Ventilation canopy serviced and maintained. -General food storage practice good throughout. All foods stored at least 6inch off the lfoor. -Traps in place. No evidence of pest activity observed at this time. Staff monitors the back area on a regular basis. Good. General sanitation of the facility very good. Please contact the health inspector for any questions or concerns.