INSPECTION REPORT Health Protection JMAA-B4QTM7

PREMISES NAME Riverside Signature Banquet Hall		Tel: (604) 597 2222 Fax:
PREMISES ADDRESS 201 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE September 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kamal Gill		NEXT INSPECTION DATE September 21, 2018
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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No food-grade sanitizer present in the main kitchen, even though food was being prepared at time of inspection. 2. Bar fountain nozzle still contains sugary residuals inside the nozzle, which have not been removed. Furthermore, nozzle was not covered, causing a small number of flies to congregate around it. Corrective Action(s): 1. A 200 ppm chlorine residual sanitizing pail was prepared at time of inspection 2. Bar fountain nozzle was disassembled, cleaned and sanitized at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit was not available at time of inspection. Corrective Action(s): Obtain the permit and post it in a clearly visible location to the public. Date to be corrected by: Aug 21, 2018 Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Ice machines in main kitchen and bar area contain some mould and/or mildew growth along the inner lip inside the machine. Corrective Action(s): Empty the ice machine. Remove the mould and mildew from the machine with a 200 ppm bleach solution or clean according to your manufacturer's directions. Date to be corrected by: Sep 21, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally maintained in very good sanitary condition, and is well-lit throughout the building. The following observations were made: KITCHEN: 1. Temperatures - Walk-in cooler at 4C (initially was at 7, but equilibrated to 4C after the door was shut for approximately 20-25 min) - Stand-up freezers (e.g. cheese, ice cream and dairy, and meat products) at -18C or below - Coolers equipped with accurate thermometers - No temperature logs were taken - please begin taking temperature logs of coolers and freezers to ensure that they are functioning properly at the beginning of the day - No hot-holding conducted at time of inspection - Butter chicken, lamb curry was being cooked in preparation for a social event tonight 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Plates, utensils, knives generally maintained in good sanitary condition - Ventilation canopy well maintained and free of any accumulating grease - High-temperature conveyor-type dishwasher sanitizes at a temperature of 76C at the plate (Min: 71C) - Customer restrooms are well maintained 3. Storage - Food products are stored at least 6" off the floor - Scoops used for products in dry storage bins located underneath prep table - Dry storage area is well maintained, organized in sanitary condition - Tight fitting Lids are placed on bulk storage items after use 4. Administrative - Operator has FoodSafe 1 NOTE: Small number of older rodent droppings found in electrical room. Droppings removed at time of inspection BAR: - Bar area is in good sanitary condition - Bar hand wash station stocked with hot/cold running water, liquid soap, single-use paper towels (NOTE: It took approximately 2 minutes for hot water to be dispensed from the hand wash station. Please ensure that staff run the hand wash station for a period of time first before using) - Ensure that sanitizer is present when bar is in use - Bar stand-up coolers (x2) at 4C or less

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B4QTM7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Items audited: Horse Radish, Tartar sauce, Garlic butter. Items meet BC Trans Fat Requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment