INSPECTION REPORT Health Protection JMAA-BFHTUX

PREMISES NAME Riverside Signature Banquet Hall		Tel: (604) 597 2222 Fax:
PREMISES ADDRESS 201 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE August 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kamal Gill		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato press contained dried-up debris at time of inspection. Corrective Action(s): Potato press was brought to the dishpit area to be cleaned and sanitized. Ensure that all equipment is routinely cleaned and sanitized after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Both ice machines (bar and kitchen) contain mildew deposits along inner lip. 2. Carrots stored inside the walk-in cooler were left uncovered. Corrective Action(s): 1. Remove the mildew deposits from both ice machines by emptying the ice, thoroughly sanitizing the inside, and refilling the machine. Empty out the first batch of ice before using the machine. 2. All items inside the walk-in cooler must be covered and stored at least 6" off the floor. Date to be corrected by: End of day today Violation Score: 9

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

Comments

Routine inspection conducted. The following was observed: 1. Temperatures - Walk-in cooler at 3C - Stand-up freezers all maintain -18C or below - Dishwasher and temperature logs were not maintained since July 2019. Ensure that the temperature and dishwasher logs are maintained every day 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels - No food preparation was taking place at time of inspection - sanitizer available on-site - High-temperature dishwasher releases final rinse temperature of 73C at the plate (Min: 71C) - Restrooms are well maintained and in good sanitary condition 3. Storage - Food products all stored at least 6" off the floor - Raw products stored separately from cooked / ready-to-eat products 4. Pests - No evidence of recent, visible pest activity at time of inspection - Mechanical traps checked did not contain any rodents Bar Area: - Bar hand sink stocked with hot/cold running water, liquid soap, and single-use paper towel dispenser - Bar area generally maintained in good sanitary condition