Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAN-ACAQ9Z
PREMISES NAME
Ultimate Banquet Hall Ltd.		Tel: (604) 593-5458
Fax:
PREMISES ADDRESS
200 - 8072 120th St
Surrey, BC V3W 3N3		INSPECTION DATE
July 28, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jim Kalsi		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
No
No
Sanitation Plan [s. 24]
No
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
One large can of tomato paste and one large can of ketchup left open and placed in walk-in cooler.
Corrective Action(s):
Transfer remaining tomato paste and ketchup into a food-grade container.
Violation Score: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation:
Food safety plan has not been submitted for review.
Corrective Action(s):
Submit food safety plan to health department for review. To be corrected by August 15, 2016.
Violation Score: 1

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation:
Sanitation plan has not been submitted for review.
Corrective Action(s):
Submit sanitation plan to health department for review. To be corrected by August 15, 2016.
Violation Score: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation (CORRECTED DURING INSPECTION):
No thermometer present in walk-in cooler.
Corrective Action(s):
Place thermometer in walk-in cooler to monitor temperature. To be corrected today.
Violation Score: 1

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

- Hand washing stations fully equipped with soap, paper towels and hot/cold running water.
- All temperatures met health requirements:
- Walk-in cooler = below 4 degrees Celsius.
- Walk-in freezer = below -18 degrees Celsius.
- Front bar area display cooler = 4 degrees Celsius.
- No hot holding at the time of inspection.
- QUATS = 200 ppm.
- High temperature dishwasher sanitizing with 77.6 degrees Celsius at dish level.
- All food products stored off the floor.
- Chemicals stored and labeled adequately.
- Overall cleanliness and maintenance satisfactory.
- No indication of pest activity at the time of inspection.
- Premises well lit.
- Foodsafe certification verified.

Ensure that temperature logs are maintained. Template logs provided to operator during inspection.