INSPECTION REPORT Health Protection AHEN-B9YUBP

PREMISES NAME Taj Park Convention Centre		Tel: (604) 503-3838 Fax:
PREMISES ADDRESS 8580 132nd St Surrey, BC V3W 4N7		INSPECTION DATE March 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kultar Thiara		NEXT INSPECTION DATE March 06, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwasher was not able to consistently meet the sanitizing standard (high temperature dishwasher final rinse temperature of at least 71 degrees C or hotter at the plate level after the final rinse cycle). Dishwasher final rinse temperature varied between 68 to 74 degrees C and was not consistently above 71 degrees C at the plate. Dishwasher was turned on approximately 3 hours ago according to the Operator. Corrective Action(s): Operator contacted a technician to assess and re-service the dishwasher later today and stated that their next event in on March 8, 2019. Make sure the dishwasher is able to consistently maintain the dishwasher final rinse temperature at or above 71 degrees C at the plate level; Correct today. In the meantime, make sure all food contact surfaces (e.g. preparation utensils, pots and pans, etc.) are first placed through the dishwasher and then manually sanitized in 100 ppm chlorine sanitizer; Effective immediately. A follow up inspection is scheduled on March 6, 2019. Violation Score: 5

Non-Critical Hazards: Total Number: 6

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed along the floor in the dishwashing area and dry storage area. Corrective Action(s): 1) Make sure all affected areas are cleaned and sanitized with bleach water today. Remove all rodent droppings today. Monitor for signs of recent pest activity (e.g. new rodent droppings) and keep up with pest control measures. 2) Operator is to contact their pest control company and have the kitchen serviced within 1 week. Provide the district Environmental Health Officer a copy of your next pest control report; Correct within 1 week. 3) Rewash and sanitize pots and pans. Cover all food contact surfaces (pots and pans, plates, etc.) inside food grade containers with tight fitting lids; Correct today. 4) Make sure all preparation surfaces are cleaned and sanitized after each use and prior to use. 5) Make sure the floor and areas of the kitchen are kept in a clean condition to reduce food and water sources for mice and rats (i.e. reduce breeding grounds for pests). Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Gaps were present below both doors that lead into the kitchen from the outdoor environment. 2) A circular hole was present in one of the doors. Holes were present in the walls near the dishwashing area. Corrective Action(s): 1) Make sure their is no gap (e.g. install weather-strips) below the doors that separate the kitchen from the outdoor environment; Correct within 1 week. 2) Seal all gaps and holes to prevent entry of pests into the kitchen; Correct within 1 week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) The following areas require cleaning inside the kitchen: -Both racks -Shelving inside the walk-in-cooler -Floor below the first handwashing station at the entrance of the kitchen and floor near the chest freezers. 2) Pots and pans were observed stored on the floor. Corrective Action(s): 1) Clean and sanitize the above-mentioned areas to keep them in a clean condition; Correct within 1 week. 2) Re-organize pots and pans so that they are stored a minimal of 6 inches off the floor; Correct today. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wash and rinse gauges of the high temperature dishwasher were not in good working order. Operator did not have a thermometer to monitor the final rinse temperature of the dishwasher. Corrective Action(s): Repair the dishwasher gauges so that the wash temperature and final rinse temperature can be monitored; Correct today. Note: Operator is planning to install a new commercial over-the-counter conveyer type dishwasher. Make sure that you provide a specification sheet on the new dishwasher to the district Environmental Health Officer of Fraser Health prior for health approval prior to installing it (business card was provided). Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not present on-site. Corrective Action(s): Make sure that you obtain a probe thermometer to monitor cooking, hot-holding, cooling ,and cold holding temperatures of food; Correct immediately. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator and main chef stated that they had an expired FOODSAFE Level 1 certificate and have not renewed it. Corrective Action(s): It is a requirement for the Operator and at least one employee in their absence to maintain valid FOODSAFE Level 1/equivalent course training. Re-complete and pass a FOODSAFE Level 1 full course/equivalent course and provide a copy of your valid FOODSAFE Level 1/equivalent course certificate to the district Environmental Health Officer of Fraser Health; Correct within 1 month. Violation Score: 1

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

Comments

Handwashing stations were adequately supplied. Walk-in-cooler and both upright coolers were at or below 4 degrees C and were equipped with thermometers. Both chest freezers were at or below 18 degrees C. 100 ppm chlorine sanitizer was available in a spray bottle. Storage area of plates and food contact surfaces were in a clean condition at the time of inspection. Ice machine was not in use during the inspection.