INSPECTION REPORT Health Protection JCHW-CF9QY8

PREMISES NAME Sheraton Vancouver Guildford Hotel - Mixt Restaurant		Tel: (604) 582-9288 Fax: (604) 582-9712
PREMISES ADDRESS 15269 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE June 10, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) John Kearns		NEXT INSPECTION DATE June 14, 2022
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1)High temperature dishwasher was unable to reach a final rinse temperature of 71C on the dish surface on consecutive cycles. 2) Meat slicer was found to have food residue on the blade and arm. Corrective Action(s): 1) Dishwasher must be able to reach a final rinse temperature of 71C on the dish surface on consecutive cycles. Dine-in service will not start in 1700. Facility will serve foods in single use containers. Once dishwasher is serviced, all equipment, dishware, and utensils must be washed and sanitized in the dishwasher. 2) Ensure slicer is properly disassembled for proper cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Shelled, raw eggs were stored above cake. 2) Scoop/container was stored inside the ingredient container. Corrective Action(s): 1) Ensure raw eggs are stored below ready-to-eat foods to prevent potential contamination of foods. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Handle/food containers may potential contaminate foods. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High temperature dishwasher was unable to reach a final rinse temperature of 71C on the dish surface on consecutive cycles. Rinse temperature gauge was lower than the wash gauge. Inlet water was at 50C. 2) Keypad handwash station liquid hand soap dispenser was not functional. Pump bottle of soap was present at the handwash station at the time of inspection. Corrective Action(s): 1) Service high temperature dishwasher to ensure it can reach a final rinse temperature of 71C on the dish surface on consecutive cycles. Service technician has been contacted and will be on-site this afternoon. 2) Service liquid hand soap dispenser to ensure it staff can properly was hands. Violation Score: 9

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

Comments

-Walk-in coolers were at or below 4C. -Walk-in freezer was at -14C. -Line prep cooler (top) was at 4C. Bottom unit is not being used. Cooler unit is in the process of being replaced. Adjacent prep cooler is not being used and will be replaced. -Breakfast cooler (glass door) was at 4C. -Under grill cooler was at 3C. -Upright freezer was at -16C. -Cooling wands available to rapidly cool foods. Food items prepared the previous night ranged from 4C to 6C (foods with high fat content). For larger containers of food or foods containing high fat content, foods can be rapidly cooled in smaller containers or in the walk-in freezer for a short period of time. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. -Ice machines were clean and sanitary. Ice scoops were stored in a sanitary manner. -General sanitation good at the time of inspection. Minor cleaning required on the under side of the shelving units in the walk-in coolers. -Foods in the dry storage area were in good condition and stored off the ground. -Facility serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until November 02, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.