INSPECTION REPORT Health Protection CPAK-BLBQVA

PREMISES NAME Grand Taj Banquet Centre		Tel: () 599-4342 Fax:
PREMISES ADDRESS 6 - 8388 128th St Surrey, BC V3W 4G2		INSPECTION DATE January 30, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 06, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two sinks are available for use in kitchen for handwashing. One was missing paper towels in the dispenser and the other one was adequately equipped but had dirty pots in the sink. Staff had advised the sink with dirty pots was staffs main handwashing station and removed the pots/strainers. Corrective Action(s): Ensure this sink is used for handashing purposes ONLY as discussed and agreed at this time. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Majority of foods stored in walk-in cooler were uncovered. Pictures taken. 2) Majority of grains/spice bins stored in dry storage area were uncovered. Pictures taken. 3) Scoop for ice machine placed directly above the machine. Corrective Action(s): Ensure all foods are properly covered with food grade materials (i.e. fitted lids/saran wrap). DO NOT stack uncovered food on top of another. Store ice scoop in a sanitized container, NEVER directly above the machine. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: 1) by the tandoori oven 2) dry storage area 3) undercoutner shelves by the stove All floors underneath large equipment (stove/dishwashing area/prep area/storage shelves etc.) Corrective Action(s): Ensure the above areas are cleaned and kept in sanitary condition. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Two sinks available in the kitchen for handashing were either not adequately equipped or used for other purposes. Refer to code 402. Corrective Action(s): Every restaurant is required to have at least one sink designated just for the HANDASHING AND NOTHING ELSE. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash stations except mentioned above, adequately supplied with liquid soap, paper towels and hot/cold running water. -Coolers operating below required temperature of 4'C; Freezer operating below required temperature of -18'C. -200ppm chlorine solution available in a labelled spray bottle. Ensure all kitchen staff are using this solution to sanitize food prep surfaces after each contamination. -High temperature dishwasher achieved 72.3'C at the plate level after final rinse. -Ice machine at front satisfactory. -No evidence of pest activity observed at this time. -Washroom handsinks satisfactory. General operation and sanitation level of the facility require improvement. Follow up inspection to be conducted on Thursday, Feb 6, 2020. NOTE: Bar in not in use for the season. Low temperature glasswasher to be checked during the follow-up inspection. Ensure the dishwasher is ready by the follow-up inspection. Please contact the health inspector for any questions or concerns.