INSPECTION REPORT Health Protection JKWK-BETSWN

PREMISES NAME Grand Villa Casino - Atlas Steak + Fish		Tel: (604) 436-2110 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE August 7, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Sylvain Cuerrier		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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation (CORRECTED DURING INSPECTION): Walk in fridge 4 temperature recording is not accurate. For a week 10C was reported on the evening temperature check for this unit when the digital thermometer is clearly broken. 10C also would indicate the food is in the danger zone. Unit was determined to be holding temperature at -10.4C at the time of inspection. Corrective Action(s): Ensure to accurately monitor and record temperatures for holding units. Educate staff and apply correction based on food safety plan immediately. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning needed in the follow areas: 1. Behind and under deep friers and the french grill. Build up of grease observed. 2. In the dry storage room where the HVAC unit is, there is spilled almonds scattered across the floor. 3. Atlas fridge #1 is pooling water and pieces of Alaskian king crab, bags of sauces were observed stuck in the back corners of this unit. (CORRECTED AT THE TIME OF INSPECTION) Corrective Action(s): General cleaning of noted areas required in 1 week. The spilt almonds can be cleaned out today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Main kitchen doors currently being repaired and not in good working order. 2. Walk in #4 built in digital thermometer is broken. 3. Atlas fridge #4 is leaking water/condensation and is awaiting repair. Corrective Action(s): Repair these units. Correction required in one week. For walk in fridge 4, in the mean time use a portable thermometer to take readings inside the unit. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Staff's cup of lemon ice tea stored next to food preparation area on top of Atlas cooler #5. Corrective Action(s): Do not store personal items in food preparation and food service areas. Have dedicated storage areas for personal items and ensure to wash hands after staff have consumed any foods before service again. Violation Score: 3

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand washing stations have liquid soap, paper towels, running water and in use. Walk in cooler 1: 3.8C (steak, mussesl). Walk in cooler 2: 2.8C (sliced ginger). Walk in cooler 3: 2.6C (eggs). Walk in freezer 4: -10.4C (frozen salmon). Walk in cooler 5: 4C (sliced bacon and roasted tomatoes). Dessert fridge #1 2C, creme brulee. dessert fridge #2, -14C baked Alaska. #3, -5C strawberry sorbet. Garnish counter cooler 4.2C diced radish. Basement walk in cooler: 4C (milk, pasturized egg). Basement walk in freezer: -13C (sugar yolk). Recommendation: In basement walk in freezer, frozen, prewrapped, hand towels are stored in garbage bags. Do not use garbage bags to store utensils and single use items or inventory in general. Garbage bags are contaminated with chemicals. Grill station in line cooler units: right side 3.5C (steaks), 3.6C (mushrooms) 3 compartment sauce hot holding unit and rice unit currently turned off and being cooled after lunch rush. Food is cooled properly in accordance to food safety plan. Dairy cooler milk 4C (jugs of milk). Atlas coolers #1 lobster tails 4C, #3 sliced mushrooms 2C, #4 salad bar ahi tuna 4C, #5 prawns 4C, #6 sliced chillis 4C. All other equipment in good working order. Food is protected from contamination. Dishwasher final rinse reaches at least 74.5C on plate according to min/max thermometer. Quats sanitizer buckets at 300ppm. Chemical test strips in use. Valid Permit in visible location.