INSPECTION REPORT Health Protection JCHW-CSBS2M

PREMISES NAME Sheraton Vancouver Guildford Hotel - Mixt Restaurant		Tel: (604) 582-9288 Fax: (604) 582-9712
PREMISES ADDRESS 15269 104th Ave Surrey, BC V3R 1N5		INSPECTION DATE May 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) John Kearns		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods were placed on a insert, on top of another insert at ambient temperature. Foods were at 11C. Corrective Action(s): If foods are stored in ice, food inserts must be in direct contact with the ice and the ice must be equal to the level of the ice. Ice and water mixtures are better for maintaining cold temperatures. Foods were placed directly in the ice/water mixture at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer pail had no detectable Quats sanitizer. Corrective Action(s): Ensure sanitizers are maintained at 200ppm for proper sanitizing of food contact surfaces. Sanitizers will need to be changed as needed, more often during times of heavy use. Sanitizer pail was refilled with 200ppm Quats at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored inside ingredient container, with the handles in direct contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were placed in the proper location at the time of inspection. Violation Score: 3

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

Comments

-Walk-in coolers (3 units) ranged from 2C to 4C. -Walk-in freezer was at -16C. -Prep coolers were at 3C (top and bottom). -Cooler unit located under the grill not used at the time of inspection. -Upright cooler in the service area was at 3C. -Upright freezer in the kitchen was at -16C -Upright freezer in the dry storage area was at -17C. -Cooked foods rapidly cooled in shallow containers and with mixing ice wands. -Temperatures checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface during the final rinse on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was tested at 200ppm. -Ice machines were clean and sanitary. Ice scoops stored in a sanitary manner. -Equipment was found to be generally clean and well maintained. Equipment disassembled properly for cleaning and sanitizing. -Raw meats stored below and separately from ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until November 21, 2024 -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.