INSPECTION REPORT Health Protection ACHN-CXNRHF

PREMISES NAME Harrison Hot Springs Resort & Spa - Copper Room Restaurant		Tel: (604) 796-2244 Fax: (604) 796-1247
PREMISES ADDRESS 100 Esplanade Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE November 16, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Scott de Savoye		NEXT INSPECTION DATE November 21, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Ventilation hood observed with grease accumulation with grease dripping down. Grease may drip down and contaminate food below. Corrective Action(s): Please deep clean ventilation hood. Ventilation hood must be cleaned by the staff between professional cleanings. To be corrected by: Nov 21, 2023 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Lots of flies (fruit or drain flies) observed by the coffee/tea service area, by the garbage and under the table. Corrective Action(s): Please deep clean the area and eliminate the flies. To be corrected by: Nov 21, 2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Ventilation hood observed to have accumulated grease and grime. 2. Grease, grime, food debris observed under and behind the cookline (stove/grills/friers). 3. Food debris observed under the coffee/tea making/serving area. It has attracted lots of flies. Corrective Action(s): Please deep clean the kitchen, especially the noted areas. Violation Score: 9

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

Comments

Inspection conducted when facility is closed and staff just started food prepping. - Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers 4C and below - All freezers -18C and below - No hot holding at time of inspection - QUAT sanitizer at dispenser measure 200ppm - Dishwasher reached 71C and above at final rinse at plate level - Meat slicer appears clean and well maintained. - Dipper well set up and ready to go.