INSPECTION REPORT Health Protection JELR-CPXQPJ

PREMISES NAME Tsawwassen Springs - Restaurant/Bar		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE March 15, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Amir Mulji		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken grilled this morning is in hot holding oven - temperature of chicken measured at 115-120F. Food temperature below 140F (60C) for <2 hours.. Corrective Action(s): Corrected: Chicken was reheated to about 74C/165F and to be held hot at 60C/140F and grilled prior to service (likely within 2 hours). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware washer - No chlorine sanitizer measured on glassware after the final rinse (0ppm chlorine detected). There is chlorine in the washwater (100ppm detected using test strip). Chlorine feed labelled sanitizer is connected to the chlorine sanitizer container. Corrective Action(s): Immediately make sure that the glassware is washed, rinsed, sanitized, and air dried. Use the main kitchen dishwasher or sanitize manually (corrected). Check glassware washer and only use it if it can wash, rinse, and then sanitize the glassware. Update Fraser Health. Provide chlorine test strips and check daily/keep records. Also provide colour chart for quats sanitizer test strips to verify the concentration of sanitizer is dispensed as per label on bottle (usually 200ppm). Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Drawer cooler under grill - air temperatture about 8C/ 46F with probe thermometer. Temperature gauge reads 46F. Food in drawer cooler is cooked within 2 hours (short term storage only) and cooler is empty at night (as per chef). Corrective Action(s): Continue to limit time that food is stored in the drawer cooler to 2 hours or less. Check settings to see if the temperature can be brought down to 40F or colder (check in morning and during the day). Violation Score: 3

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

Comments

Routine check of bar and Pat Quinn Restaurant kitchen. BOH kitchen: Coolers - all are at 4C/ 40F or colder with the exception of the drawer cooler (your thermometer 46F) - see above. Hot holding - hot holding steam units on counter - food >60C/140F - good. Hot holding oven - seasoned chicken cooked within past 2 hours - temperature about 115 F - 120F - see above. Reheating chicken in 2 hours to 74C / 165 F - reviewed procedures. Defrosting frozen food in cooler. Cooling of hot foods (sauces etc.) in an ice water bath and using an ice wand as per chef (not observed today). Freezer storage - good. No raw oysters on regular menu. Several hand washing stations in place - with warm water, liquid soap, and paper towels in dispensers. Ex Chef on site - has Food Safe certification. Quats sanitizer used for wiping cloth storage - about 150ppm and changed every 2 hours. ***Provide test strips. Keep daily records. Utensils used on cook/food prep line are stored on ice and run through dishwasher regularly (every 4 hours required). Commercial dishwasher has a hot water final sanitizing rinse - 180F+ shown on final rinse water temperature gauge and test strip showed >160F measured inside of the machine as required - good. Dishwasher temperature record chart available. General cleaning is good. Pest control contract and monitoring is in place. No obvious signs of pests. Trap in dry storage and back hallway empty. Bar: Hand washing stations (2) - liquid soap and paper towels provided. Cooler for dairy storage - <4C - good. Lemons and produce are washed prior to use in mixed drinks. **Wash blackberries. Glassware washer - see above. General cleaning - good. Copy of report reviewed with Executive Chef. Copy of report to be emailed.