INSPECTION REPORT Health Protection RSHA-AFBSV9

PREMISES NAME Tsawwassen Springs - Restaurant/Bar		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE November 2, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Amir Mulji		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Previously noted. Single use towel dispenser not provided at Bar handsink. Corrective Action(s): Install towels dispenser asap. Dispenser is to be kept accessible and conveniently located, for staff use. Violation Score: 1

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

Comments

- Temperature Control: No concerns. Monitoring required. - Mechanical Dishwasher: High temperature = Ok. * All items are to be stored in a sanitary manner after they have been cleaned and disinfected. As discussed. -> Wiping cloth storage discussed. Limit quantity of cloths stored on prep lines. Cloths used on food contact surfaces are to be stored, completely submerged, in a sanitizer at all times. Monitoring disinfection levels are required. - Food Storage: Ok. - Sous Vide Cooking discussed. BCCDC Guideline required to be on site. Copy to be downloaded for review. Fish cooking discussed. - Seafood Tags are to be kept on site. - Chemical storage: Ok. - Sanitary Facilities: See Violation Notes. - 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. All incompatible work items are to be removed. (ie: construction items/personal items, etc.) - Ice bin cleaning and disinfection discussed. - Meat slicer cleaning/disinfection discussed. - Garbage/Recycling/Composting Storage: Items to be kept stored in covered, rodent proof containers. Refer to Banquet Room comments. - Pest Control: Monitoring required. - Food Safe trained staff on site. - Food Safety Plan/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.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-AFBSV9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment