INSPECTION REPORT Health Protection SJEN-ASVSTB

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 November 7, 2017	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Ed Jaskula		NEXT INSPECTION DATE November 08, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The high temp dishwasher @ 66oC-69oC on the plate level detected. Corrective Action(s): The minimum temp on the plate level is 71oC Repair the unit immediately. Meanwhile, the chef had proposed to use the dishwasher for washing/rinsing then use the 2 compartment sink (filled with sanitizer) to do the final sanitizing step. Approved for 1 day. Violation Score: 25

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Walk in freezer was holding food around 0oC Corrective Action(s): All foods in the walk in freezer were moved to the downstairs walk in freezer. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temp dishwasher: maximum temperature on the plate level @ 66-69oC. Ran multiple cycles. 2. Walk in freezer operating @ -1oC Corrective Action(s): 1. Repair the dishwasher to ensure the temperature at the booster reaches @ 82oC and the temperature on the plate level reaches @ 71oC. Repair immediately. 2. Walk in freezer must be held @ -18oC or less. Repair immediately. Violation Score: 15

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

Comments

Handsinks all equipped with liquid soap and paper towel Prep coolers @ 4oC or less (inserts @ 6-8oC; changed every 2 hrs) Freezers @ -18oC except the walk in freezer (upstairs) Sanitizer @ 200ppm available in the each station. Changed every 2-3hrs Hot holding @ 60oC or above Cold table holding @ 4oC or below Glass washer @ 12.5ppm iodine available All foods kept off the floor General sanitation: satisfactory Pest control visits once every 2 weeks Note: ensure to check the dishwasher final sanitizing temperature daily using the max/min probe thermometer. This is the most accurate way to check.