INSPECTION REPORT Health Protection RSHA-AYKS9F

PREMISES NAME Tsawwassen Springs - Restaurant/Bar		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE May 8, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Amir Mulji		NEXT INSPECTION DATE May 11, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Wiping cloths used on food contact surfaces are not being stored in a sanitizer. Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. Cloths are to be fully submerged. Monitor - change solution as required. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelving unorganized. Cleaning supplies stored next to equipment, food stored next to chemicals, top prep lines unorganized - wiping cloths, etc. Corrective Action(s): Clean and organize. All items are to be stored in designated areas. Violation Score: 3

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

Comments

- Temperature Control: No concerns. Monitoring required. Gauges are to be kept securely fastened inside all refrigeration units. - Mechanical Dishwasher: High temperature = Ok. Ensure all items are being washed and sanitized after use or on a timely manner. * All items are to be stored in a sanitary manner after they have been cleaned and disinfected. -> Wiping cloth storage: Refer to Violation Notes. No wiping cloth bucket noted. Too many cloths present. Limit the quantity of cloths stored on prep lines. - Food Storage: - Do not double stack storage containers when saran wrap is being used to cover food items - Cool down/reheating temperatures reviewed. - Seafood Tags are to be kept on site. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Reviewed. - Sanitation: Floor drains are to be monitored and cleaned regularly. Cleaning of "hard to reach" areas is to be conducted routinely. (ie: spills on walls, behind/under equipment, etc) All working areas/prep lines are to be kept clean and organized. - Ice bin cleaning and disinfection discussed. - Garbage, Recycling and Composting Storage: Refer to Violation Notes - Banquet Kitchen. - Pest Control: Monitoring required. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan are to be kept on site for reference. Changing of menu items is to be reflected with a revision to the Food Safety Plan. - Sous Vide Cooking information provided. Time/temp monitoring required.