INSPECTION REPORT Health Protection RSHA-ASXU5K

PREMISES NAME Tsawwassen Springs - Restaurant/Bar		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE November 9, 2017	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 Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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. Implements are to be cleaned and disinfected after use or in a timely manner. -> Wiping cloth storage discussed. Limit the quantity of cloths stored on prep lines. - Food Storage: - 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. - Meat slicer cleaning/disinfection discussed. - Garbage, Recycling and Composting Storage: Previously discussed. Items to be kept stored in covered, rodent proof containers. - 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. Bar - Temperature Control: Monitoring required. - Mechanical Dishwasher: Low Temp (Iodine) - Dishwasher chemicals: Monitoring of chemical levels is required to be conducted. - Wiping Cloth Storage: Cloths are to be kept stored in a sanitizer at all times. Not detected. Changed at time of visit. - Sanitary Facilities: Ok. Servery Handsink is to be kept accessible at all times. No items are to be stored in front of handsink. - Routine cleaning is to be conducted. All spills should be cleaned up in a timely manner. Facility is to be kept organized - designate storage areas for all items. (ie: personal) - Ice bin: Storage bin: Cleaning and disinfection of the contact surfaces are to be conducted. Ensure all staff are properly trained.