INSPECTION REPORT Health Protection DSOG-BG5UXC

PREMISES NAME Aria Banquet & Convention Centre		Tel: (604) 496-1616 Fax:
PREMISES ADDRESS 12350 Pattullo Pl Surrey, BC V3V 8C3		INSPECTION DATE September 18, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Parm Sanghera		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Lack of surface sanitizer in the kitchen at the time of the inspection. Corrective Action(s): The head chef prepared surface sanitizer in designated buckets at 100ppm chlorine bleach concentration. You must have surface sanitizers available at all time to sanitize food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Fruit fly activity in the following areas: - near the dishpit - at both bars, particularly in cabinets where chemicals are stored - dry storage area Corrective Action(s): Call the pest control company. Implement pest control measures to remove fruit fly activity. Violation Score: 3

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

Comments

- General sanitation satisfactory. - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - High temperature dishwasher (located in the kitchen) achieved 71C at the plate's level during the final rinse cycle. - Both glasswashers dispensed chlorine bleach sanitizer at > 50ppm concentration. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. Temperature control: - Walk in cooler: < or = 4C - Hot holding unit was not in use at the time of the inspection. Ensure that it reaches temperature > or = 60C - Thermometers available inside the cooler.