INSPECTION REPORT Health Protection JKWK-B8PVQW

PREMISES NAME Grand Villa Casino - Atlas Steak + Fish		Tel: (604) 436-2110 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE January 23, 2019	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Sylvain Cuerrier		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Grill station hand washing station did not have working paper towel machine. Corrective Action(s): Ensure all hand washing stations are operational with paper towels, liquid soap and warm running water. 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: 1. 2 plastic inserts in poor working condition. No longer able to be cleaned properly. (Corrected at the time of inspection) 2. One thermometer in the grill station is not in working order. 20C was observed when the unit was at 3C. Corrective Action(s): 1. Discard and replace any food equipment and utlensils which are in poor condition. 2. Repair this thermometer unit and test with a mobile thermometer in the mean time. Violation Score: 3

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

Comments

Walk in cooler 1: 3C (Steak) Walk in cooler 2: 4C (Salmon fillet) Walk in cooler 3: 4C (Smoked Ham) Walk in freezer 4: -19C (Frozen goods) Basement walk in freezer: -20C (Frozen meats) Basement walk in cooler: 4C (Milk) Grill station in line cooler units: right side 3C (Prawns), middle 3C (bok chow), left 4C (vegetables) 3 compartment hot holding unit: 61C (meat balls) Grill station underside coolers: 3C (steak) Dedicated chest cooler: 2C (vegetables) Atlas 6 cooler 3C (spiced vegetables) Bistro cooler -20C (salmon) Dessert fridge 36F (pasteurized milk) Holding mobile units are at or above 180F Stand up dessert fridge: -18C (sorbet) All other freezer units are below -18C Documentation available for all food productions Temperature monitoring and logging in place Hot and cold water available Prep sinks in use and are sanitary Equipment is operational and well kept Food is protected from contamination Premise is sanitary No signs of pests at time of visit Dishwasher final rinse reaches at least 73.8C on plate according to min/max thermometer Quats sanitizer buckets at 200ppm Valid Permit in visible location.