INSPECTION REPORT Health Protection 232104

PREMISES NAME Skyhawk Restaurant		Tel: Fax:
PREMISES ADDRESS #102 - 7800 Alpha Way Delta, BC V4K 0A7		INSPECTION DATE April 27, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Rudy Yang		NEXT INSPECTION DATE May 11, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw eggs stored in insert at room temperature. Temperature at 14C. Hollandaise sauce at 26C, stored beside the two compartment sink. Cold potentially hazardous food stored at room temprature allows pathogen growth or their toxins. Corrective Action(s): Raw eggs and hollandaise sauce were discarded by the operator. Store cold potentially hazardous food at 4C or below, or use within 2 hours. Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Cooked bacon stored in insert on the stove. Stove was turned off. Internal temperature at 38C. Cooked potatoes left on the counter beside upright freezer. Internal temperature at 19C. Hot potentially hazardous food stored at room temperature allows pathogen growth or their toxins. Corrective Action(s): Temperature abused foods were discarded by the operator. Hot potentially hazardous food must be stored at 60C or above, o use within 2 hours. Violation Score:

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packages of partically frozen salmon thawing at room temperature. Improper thawing of seafood and meat allows pathogen growth or their toxins. Corrective Action(s): Staff moved packages of salmon under cold running water. Reminder to always thaw potentially hazardous food under cold running water or inside a functional cooler. Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Knives observed stored in wooden knife racks. Wooden knife rack cannot be properly cleaned and sanitized, allows contaimination of the knife. Operator stated knives in wooden racks are never used for cooking. Corrective Action(s): Remove wooden racks from the premise. Use magnetic strip or racks that are easily cleanable.

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

Comments

Upright freezer at -25C Preparation cooler inserts at 3.9C, bottom section at -1C. Meat well under the grill at -7C Walk in cooler at 2.0C Walk in freezer at -25C Handwashing stations provided hot/cold running water, liquid soap and single use paper towels. Sanitizing solution in buckets at 100 ppm chlorine. High temperature dishwashers at bar and dishwashing area registered 71C at plate level during the final rinse cycle. No pest activities observed onsite.