INSPECTION REPORT Health Protection JELR-CQ6V5W

PREMISES NAME Skyhawk Restaurant		Tel: (778) 434-1238 Fax:
PREMISES ADDRESS #102 - 7800 Alpha Way Delta, BC V4K 0A7		INSPECTION DATE March 22, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rudy Yang		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing solution used to store wiping cloths has no chlorine - 0ppm chlorine detected using test strip. Cleaner disinfectant used on meat slicer has a 10 minute contact time and must be rinsed with potable water. Corrective Action(s): New sanitizing solution for wiping cloth storage was made using 1/2 - 1 tsp plain domestic bleach in 1 liter water (100-200ppm chlorine) - good. Meat slicer is now being sanitized with 100-200ppm chlorine sanitizer. Wash (with detergent), rinse (with plain water), sanitize, and air dry. Make fresh solution regulary througout day. Update your written sanitation plan. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: There is no liquid soap at bar area hand sink. Corrective Action(s): Provide liquid soap at bar hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some hard to reach areas require cleaning. Corrective Action(s): Remove any unneeded items and keep items off of floor to make it easier to clean. Follow a written routine cleaning schedule. Violation Score: 3

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

Comments

Routine check. Person in charge today has a valid Food Safe certificate (exp 2024). Note: You can renew by taking the FoodSafe.ca Refresher course before the certificate expires. Coolers - prep cooler, drawer cooler, domestic cooler, walk in cooler - are at 4C/ 40F or colder - good. Server's area under counter cooler - for low risk food/ketchup/pop only. Prep cooler (by window on west side) - empty. Upper inserts: Food in inserts on ice is at 4C / 40F - ok. *Bring out small volumes of food to be stored on ice. Hot holding - gravy temperature >60C/140F - good. No advanced pooling of eggs - eggs are cooked to order - good. No sauces with raw eggs. Reviewed washing produce. Produce is washed in a prep sink unless pre-washed and ready to use. Cleaned and sanitized bowl is used to soak produce and produce is rinsed with potable water. Produce washing sink is cleaned first. (Note: Yellow cleaner disinfectant must be thoroughly rinsed with potable water if used on food contact surfaces). Hand washing stations (server area, cooking kitchen, prep sink area, and dishwashing area) have hot/cold water, liquid soap, and paper towels. *Provide a dispenser (counter top ok) for the paper towels at the server hand sink. Bar hand sink - see above. Meat slicer - see above. Wiping cloth - see above. Commercial dishwasher has a final sanitizing rinse of 82C /180F (as shown on the final rinse temperature gauge) and the temperature inside of the machine reached 71C/ 160F (verified with thermometer and temperature test strip). Glassware/dishwasher in bar area - not used. Cleaning and organizing - see above. Staff washroom - ok. Pest control - monitoring and contract in place. No obvious signs of pests. Copy of report to be emailed to operator.