Fraser Health Authority



INSPECTION REPORT
Health Protection
AMAC-CGXRB4
PREMISES NAME
Twin Bridges Restaurant		Tel: (604) 540-9498
Fax:
PREMISES ADDRESS
1 - 1080 Cliveden Ave
Delta, BC V3M 6G6		INSPECTION DATE
August 3, 2022		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Ali Abdolhosseini & Mina Ghaedi		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: 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 (CORRECTED DURING INSPECTION): Droppings found in the dry storage area, under the dishwasher, and under the food prep. table. No droppings were in close contact with food or food contact surfaces.
Corrective Action(s): Clean the droppings from the mentioned area, then sanitize these areas with 200 ppm chlorine (bleach) solution.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The low temp. dishwasher was not dispensing any sanitizer at the time of inspection.
Corrective Action(s): Rinse the dishes, run it through a cyle with the dishwasher, and then dispense the entire dish rack into 200 ppm chlorine (bleach) solution in the 2 compartment sink until the dishwasher has been repaired.
Correction date: Immediately.
Violation Score: 3

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

Hand sinks have hot/cold running water and are stocked with paper towels and soap.
2 compartment sink available with chlorine used for sanitizing step.
Sanitizer bucket readily available with 200 ppm chlorine solution.
Cooler temps operating at or below 4 degrees C.
Freezer temps operating at or below -18 degrees C.
Hot holding units operating at or above 60 degrees C.
Fume hood cleaned and serviced.
FoodSafe Certified staff present at time of inspection.
Ensure frequent cleaning of hard to reach areas and stick to a proper cleaning schedule to avoid build up.
Set more traps throughout the facility and also add some box traps. If the issue gets worse, hiring a pest management company will be the next step.