INSPECTION REPORT Health Protection ACHN-CRYTGX

PREMISES NAME Harrison Hot Springs Resort & Spa - Copper Room Restaurant		Tel: (604) 796-2244 Fax: (604) 796-1247
PREMISES ADDRESS 100 Esplanade Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE May 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Scott de Savoye		NEXT INSPECTION DATE May 26, 2023
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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer observed to have food debris around the handle and blade. Corrective Action(s): Please thoroughly clean and sanitize the meat slicer at the end of each day if used. Staff cleaned and sanitized slicer once shown. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation Hood observed to be greasy and dripping with grease. 2. Food debris observed to be under shelving and equipments, along wall/floor joints. Corrective Action(s): Please deep clean the kitchen. Please pull out racks and equipment to clean thoroughly. To be completed by: May 26, 2023 Violation Score: 15

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

Comments

Inspection conducted when restaurant is not open, staff preparing food in kitchen. - Handwashing stations in the kitchen fully equipped with hot and cold running water, liquid soap, and paper towels - All coolers 4C and below - All freezers -18C and below - QUAT sanitizer in third compartment sink measure 200ppm - High temperature dishwasher measure >71C final rinse at plate level. - No signs of pests - Hot holding not in use at time of inspection Note: - High temperature dishwasher ran 5x before reaching temperature. Please ensure probe thermometer is available to check dishwashing temperatures. - Please ensure when restaurant/bar area is open, one of the sinks at the bar is fully equipped for handwashing.