INSPECTION REPORT Health Protection SSZO-CPGSM3

PREMISES NAME Grand Villa Casino - Personas		Tel: (604) 436-2211 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE February 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jonathan Gilmore		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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in dispenser at bar handsink. Corrective Action(s): Ensure paper towel is always available at handsink. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Health permit is posted Kitchen: Walk-in cooler: 3.8oC Single door stand up cooler: 4.0oC 3-door prep cooler (#1): 3.8oC 4-door prep cooler (#2): 3.6oC 4-door prep cooler (#3): 3.1oC 3-door prep cooler (#4): 3.9oC 2-compartment cooler (#5): 2.8oC 2-compartment cooler (#6): 4.0oC 2-door stand up freezer: -22.6oC Chest freezer: -18.1oC Rice: 65oC Bar: Beverage coolers: 3.8oC and 4.0oC Single door stand up cooler (in servery): 3.7oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Pest control company visits regularly Dishwasher final rinse reaches at least 71oC on plate, as per themolabel Glasswasher final rinse reaches at least 12.5ppm iodine on glassware Quats sanitizer in spray bottles are noted and at least 200ppm is detected in spray bottles and from dispensing system Note: 1. Ensure bread containers at cooking line are not pushing towards the handsink, making it inaccessible. 2. Reduce the portions of foods in coolers at cooking line as this will reduce cold air circulation to function properly.