INSPECTION REPORT Health Protection LKIM-CRXT43

PREMISES NAME Grand Villa Casino - Atlas Steak + Fish		Tel: (604) 436-2110 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE May 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sylvain Cuerrier		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Parm shavers not cleaned from previous night. One bucket of sanitizer solution found to be at less than 200ppm QUAT upon arrival of EHO. CORRECTED DURING INSPECTION - sanitizer solution changed at time of inspection . Corrective Action(s): Ensure staff are washing parm shavers in dishwasher at end of shift. Ensure staff are remembering to change sanitizer solution throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop stored externally to ice bin but on top of ice bin on unsanitary lid. CORRECTED DURING INSPECTION - item washed in dishwasher Knives stored down crack in bakery area. Area not easily cleanable as unit can not be cleaned internally where knives are stored. Staff Cell phone found on shelf during inspection. Staff observed to use cell phone during inspection and did not immediately wash hands - EHO directed staff to wash hands after touching cell phone. . Corrective Action(s): Ensure ice scoop is placed external to ice bin but in clean container. Obtain knife storage that is more easily cleaned and sanitized. Discuss Cell phone usage and hand washing with staff. Discuss storage of cell phones and personal items with staff. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor under grill not adequately cleaned from previous night. . Corrective Action(s): Discuss with janitorial staff. Area needs to be cleaned nightly. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (75.5) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Functional sink plugs available for use observed - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – use of ice bath; internal temperatures of previously cooked food items indicate proper cooling occurred from yesterday - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - shellfish tags collected and kept on site for review - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection - Discussed cooling methods with Chef