INSPECTION REPORT Health Protection ABAN-AUNU9U

PREMISES NAME Aria Banquet & Convention Centre		Tel: (604) 496-1616 Fax:
PREMISES ADDRESS 12350 Pattullo Pl Surrey, BC V3V 8C3		INSPECTION DATE January 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Parm Sanghera		NEXT INSPECTION DATE January 04, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher in main kitchen is not sanitizing dishes adequately. Corrective Action(s): Use the manual dishwashing method to wash, rinse and sanitize dishes properly and adequately until dishwasher is repaired. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher temperature for final rinse cycle not reaching minimum temperature even after multiple attempts. Corrective Action(s): Service dishwasher so temperature of wash cycle reaches at least 60 degrees Celsius, and final rinse cycle reaches at least 82 degrees Celsius. To be corrected by January 4, 2018. Violation Score: 3

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

Comments

Routine Inspection: Note: Banquet hall not open to public at the time of inspection. Main Kitchen: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Walk-in cooler maintained below 4 degrees Celsius (40 degrees Fahrenheit). Walk-in freezer maintained below -18 degrees Celsius (0 degrees Fahrenheit). No hot holding at the time of inspection. Ensure temperature for hot holding is maintained at or above 60 degrees Celsius (140 degrees Fahrenheit). - Bleach sanitizer (in buckets) = 100 ppm. Wiping rags stored in sanitizer solution - good. Bars: - Bars not in operation at the time of inspection. - Ensure hand washing stations have liquid soap when in operation. Paper towels and hot/cold running water available. - Glass washers sanitizing with 50 ppm chlorine at dish level. - Ensure 100 ppm (1 tsp bleach per litre water) bleach sanitizer solution available at bar during operation. - Overall cleanliness good. Overall: - All food products in upstairs storage room stored off the floor. - All food products in upstairs storage room covered and protected from contamination. - Ice machine clean. Ice scoop stored in designated pan. - General sanitation of banquet halls very good. In addition to the above violations, the following requires your attention: Install liquid soap dispensers at both bars for easy access at all times rather than placing a dispenser each day. Inform health inspector prior to installing additional walk-in freezer. Ensure any leftover food that is not to be re-used is discarded or removed from premises.