Report No. DSOG-CJPR2Y

INSPECTION REPORT
Health Protection
DSOG-CJPR2Y

PREMISES NAME
Hilton Vancouver Metrotown - Reflect Social Dining & Lounge

Tel: (604) 438-1200
Fax: (604) 438-1271

PREMISES ADDRESS
6083 McKay Ave
Burnaby, BC V5H 2W7

INSPECTION DATE
September 28, 2022

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Michael Favelle

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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)]
Observation: Mouse droppings observed in the following areas:
- Under metal shelves outside the banquet hall (near the side entrance to the main kitchen)
- Under shelves opposite to the walk in cooler (alcohol storage).
Corrective Action(s): Clean up the mouse droppings using appropriate sanitizer. Call a third party pest control for assessment and re setting traps.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: - Undercounter coolers at the two bars measured >10C. Only drinks are stored inside at the time of the inspection.
- One of the two glasswashers at the bars is broken. Missing part. The outlet manager stated that they are waiting on parts to arrive.
Corrective Action(s): - Call for maintenance for bar coolers and ensure that temperature is maintained at < or = 4C. Do not store any perishable foods inside (ie. milk).
- Fix the broken glasswasher. Use the remaining glasswasher in the meantime.
Violation Score: 3

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

Comments

Main kitchen (level 3)
- General sanitation is good.
- Main handwash sinks all equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels.
- High temperature dishwasher achieved 73.2C at the plate's level during the final rinse cycle.
- Surface sanitizer available in designated red bins at 200ppm QUAT based sanitizer.
- FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. Ensure that all FOODSAFE certificates are valid and not expired.
- Receiving area/garbage disposal located on the main level.

Temperature control:
- All coolers < or = 4C
- All freezers < or = -18C
- Hot holding unit = 62C
- Working thermometers inside all coolers.

Dining Hall/Bars (level 3):
- Bar/dining hall not in use at the time of the inspection.
- Please ensure that all handwash stations at the bars are equipped with liquid soap and single-use hand towels.
- Glasswasher dispensed 50ppm chlorine bleach concentration.

Basement (P2) storage room/light food prep are:
- Main handwash sink equipped with hot/cold running water, liquid soap (outside dispenser) and single-use hand towels. Please place the liquid soap in the dispenser.
- Two compartment sinks available for manual warewashing. Sanitizer available at 100ppm chlorine bleach concentration.
- Sanitizer available in designated red bins at 200ppm QUAT based sanitizer.
- Dry storage area has adequate space and wire racks.
- Only sealed, prepackaged dry foods stored in the dry storage room.
- Two walk in coolers < 4C
- One walk in freezer = -26C
- Upright cooler = 3C