INSPECTION REPORT Health Protection JELR-CSZUUP

PREMISES NAME Skyhawk Restaurant		Tel: (778) 434-1238 Fax:
PREMISES ADDRESS #102 - 7800 Alpha Way Delta, BC V4K 0A7		INSPECTION DATE June 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rudy Yang		NEXT INSPECTION DATE 6 Months
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: Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer used to store wiping cloths has no chlorine (0ppm detected). Corrective Action(s): Store wiping cloths in a sanitizing solution of 100-200ppm chlorine (1 tsp domestic bleach in 1 liter water) and change frequently as it gets weaker over time. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JELR-CQ6V5W of Mar-22-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: There is no liquid soap at bar area hand sink. Correction: Provide liquid soap at bar hand sink.

Comments

Coolers - temperatures at 4C /40F or colder with exception of 2 door prep cooler by window (used only for lower risk food and small volumes of cheese on ice in upper inserts; bottom compartment empty). ***Cheese and higher risk foods in upper inserts on ice (food temp 4-6C) - bring out small volumes so food will be used in 2 -4 hours (if on ice). These foods are discarded if not used at end of shift. Eggs are made to order. Gravy - 60C - good. Reviewed quick cooling of hot food. No hollandais during inspection. Operator on site has Food Safe training - good. Food Safety and Sanitation Plans kept on site. Hand washing sinks (bar, main kitchen, food prep/dishwashing area, and staff washroom) have hot/cold or blended warm water, liquid soap, and paper towels in dispensers. Non-latex gloves also available. Sanitizer/wiping cloths - see above. Meat slicer was being cleaned and sanitized during inspection. Use chlorine to sanitize. Spray bottles labelled during inspection. Main dishwasher has a final hot water sanitizing rinse (check 82C at gauge and 71C measured inside of the machine). Glassware washer - not in use. Cleaning - follow a written, routine cleaning schedule and include cleaning shelves and under equipment. Remove any unneeded items. Pest control contract and monitoring in place. Copy of report to be emailed to operator.