INSPECTION REPORT Health Protection VCHN-BH6RXV

PREMISES NAME Tilbury Sports Grill		Tel: (604) 946-2525 Fax: (604) 946-2526
PREMISES ADDRESS 7187 Vantage Way Delta, BC V4G 1K7		INSPECTION DATE October 21, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Muni Rattan		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 = 13

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two knives observed stored in spacing between the preparation cooler and preparation table. This is an unsanitary practice as the spacing can be soiled. Corrective Action(s): Ensure all knives and other utensils are stored in a sanitary manner at all times. Operator has rewashed the two knives in the low temperature dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust accumulations observed on ceiling tiles in the food preparation area. Corrective Action(s): Clean and sanitize the dust covered ceiling tiles. Clean ceiling tiles on a regular basis. Correct by October 28, 2019. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Leak observed above dishwashing area with what appears to be rain water from the roof. Corrective Action(s): Repair the leak and ensure no rain water drips into the food premises. Food and food equipment must be protected from contamination at all times. Correct immediately. Violation Score: 5

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

Comments

Routine inspection: Temperature monitoring records maintained and available for review. Operator has retaken and passed FOODSAFE level 1. Walk in cooler at 3-4 degrees C. Sliding glass door cooler at 1-2 degrees C. 2 door freezer at -16 degrees C. Hot holding at or above 60 degrees C. Leftovers soups placed into smaller containers for cooling. Reminder: cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Preparation cooler inserts and lower section at or below 4 degrees C. Under the grill drawer coolers at or below 4 degrees C. Bar cooler at 4 degrees C. Storage area freezer at -22 degrees C. Kitchen and bar hand sink provided with liquid soap and paper towels. 200ppm quats and 100ppm chlorine available for sanitizing food contact surfaces. Dishwasher registers 50ppm chlorine during the final rinse cycle. Bar glass washer registers 50ppm chlorine during the wash cycle. Permit posted in bar area.