INSPECTION REPORT Health Protection AHEN-AE9TNM

PREMISES NAME Sheraton Vancouver Guildford Hotel - Fresh Restaurant		Tel: (604) 582-9288 Fax: (604) 582-9712
PREMISES ADDRESS 15269 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE September 29, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Kearns		NEXT INSPECTION DATE October 04, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (cheese, eggs, and prepped vegetables) inside the two coolers was measured slightly higher than 4 degrees C (~5 to 5.7 degrees C). Corrective Action(s): Cold potentially hazardous food was transferred into another cooler at 4 degrees C (40 degrees F) or colder. Ensure cold potentially hazardous food is maintained at 4 degrees C (40 degrees F) or colder. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse was initially measured to be below 71 degrees C at the plate and it was below 180 degrees F at the manifold. It was mentioned that the dishwasher was re-serviced yesterday. Corrective Action(s): The dishwasher final rinse temperature was adjusted to 71 degrees C or hotter at the plate; this was based on three checks. Ensure that the dishwasher consistently maintains a temperature of 71 degrees C or hotter at the plate and train staff using the dishwasher to check the final rinse temperature is above 180 degrees F at the manifold. It was discussed that a dishwasher temperature log should be in place for each shift and that the operator will obtain a waterproof probe thermometer as well as a backup check. 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: One walk-in-cooler and a two door cooler #17 was measured at 7 degrees C and 8.5 degrees C respectively. The last two recordings on the temperature log for the walk-in-cooler indicated two temperatures somewhat above 4 degrees C. The two door cooler was not included on a temperature log. A technician was called to repair the coolers tomorrow. Both coolers were equipped with thermometers. Corrective Action(s): Ensure the coolers mentioned above are kept empty of potentially hazardous food until they can be maintained at 4 degrees C (40 degrees F) or colder. Adjust/re-service the coolers to ensure that they are maintained at 4 degrees C (40 degrees F) or colder; Correct by tomorrow. Retrain staff to ensure that they understand corrective action to take when coolers are measured above 4 degrees C and immediately bring this to the attention of the chefs and/or management. Maintain a temperature log for the two door cooler as well. Violation Score: 9

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the handsinks. Other walk-in-coolers and other coolers were 4 degrees C (40 degrees F) or colder. Walk-in-freezer was -18 degrees C (0 degrees F) or colder. Hot-held food was 60 degrees C (140 degrees F) or hotter. 200 ppm QUATS sanitizer was available from the dispenser and from the spray bottles. Food storage areas were clean and organized. Ice machines were clean and the scoop was stored separately.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AE9TNM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited foods included canola oil, sesame oil, bagels, and various breads.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment