INSPECTION REPORT Health Protection JELR-CXS29J

PREMISES NAME Tsawwassen Springs - Restaurant/Bar		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE November 20, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in main kitchen - 0ppm. Ice machine in bar area requires cleaning (some black debris noted on ceiling of ice well). Continuously used utensils to be cleaned and sanitized every 4 hours or less. Corrective Action(s): Quats sanitizer in wiping cloth bucket changed during inspection - now at 200ppm - good. Clean and sanitize the bar area ice machine. Update sanitation plan. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Sushi rice - to be discarded after time limit. Corrective Action(s): Provide food safety plan for sush rice to Fraser Health for review. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is ok but some food/debris on shelves in back food prep counter area. Corrective Action(s): Follow a routine cleaning schedule. Clean hard to reach areas regularly. Violation Score: 3

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

Comments

Routine check of main kitchen. Sous Chef on site has a valid Food Safe level 1 (or equivalent) training certificate. Food Safety Plans: - Provide an updated plan for sushi rice and chicken. - Keep temperature records. Cold holding - * Egg product in bar - store at 4C or colder in cooler. Use ice if needed. Pizza prep cooler - ok - food temperature at 4C/40F (re-check air temperature today with accurate thermometer). Other coolers - temperatures 4C/40F or colder. Hot holding - at 60C/140F or hotter internal temperature after stirring - ok. Hand washing - several hand sinks - all with warm water, liquid soap, and paper towels. Disposable non latex gloves used as well. Sanitation Plan: - Update cleaning schedule. - Update procedures for cleaning ice machine in bar area and the ice well in bar area. - Update record sheet for dishwasher. Note that the final rinse water temperature gauge is to reach 180F (change on records sheet). Keep records. - Update procedures for cooking line storage of utensils. Utensils that are used continuously can be stored in cold water with ice that is changed frequently or in hot water >60C. Wash, rinse, sanitize utensils every 4 hours. Quats sanitizer used in main kitchen to sanitize - see above Disinfectant used in bar area - final rinse step is being done as per instructions on label and as per bar staff. Alternatively, use a sanitizer for ice well and other food contact surfaces. Dishwasher final rinse water temperature gauge reads 180F - good (temperature inside of machine at 160F + - good). Glassware washer in bar has a final sanitizing rinse. Cleaning - see above. Pest control program, including monitoring for pests, is in place. Copy of this report will be emailed.