INSPECTION REPORT Health Protection SDHI-CWHU6B

PREMISES NAME Riverside Signature Banquet Hall		Tel: (604) 597 2222 Fax:
PREMISES ADDRESS 201 - 13030 76th Ave Surrey, BC V3W 2V6		INSPECTION DATE October 11, 2023	TIME SPENT 1 hour
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Some drain flies (<10) observed on site in bar area and in kitchen. Professional pest control company is contracted to complete monthly inspections. Corrective Action(s): Contact the pest control company to assess and apply treatment in the drains to remove larvae and current drain fly population. Keep all food covered and maintain the premise in a sanitary condition to prevent potential contamination of food. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted - Banquet hall was closed and no food preparation observed during inspection Observations: - Walk-in cooler at 2'C - Chest freezer at -20'C - Stand-up freezer at -21'C - No hot-holding during inspection - Temperature logs are maintained - Sanitation log available (*Reminder: ensure to verify final rinse temperature for dishwasher - must be at minimum 82'C at the manifold and 71'C at the plate surface) - All food observed covered and stored at least 6 inches off the floor - Dry foods observed stored in pest proof containers with scoops placed in a sanitary manner - General sanitation is excellent during inspection - Hand washing stations are unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 72'C at plate surface (above minimum required final rinse temperature of 71'C) - Staff prepared fresh bleach sanitizer in pail during inspection. Sanitizer measured at 200 ppm chlorine concentration with test strip - Ice machine in kitchen and at bar observed in good sanitary condition with scoops placed outside the machine - No signs of rodent activity - Professional pest control company is contracted - Permit posted in a conspicuous location on site - FOODSAFE Level 1 trained operator available on site Please contact the health inspector for any questions or concerns.