INSPECTION REPORT Health Protection RSHA-BHUT77

PREMISES NAME Tsawwassen Springs - Restaurant/Bar		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE November 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amir Mulji		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Temperature Control: No concerns. Monitoring is required. Gauges are to be kept securely fastened inside all refrigeration units. Temperature logs are to be kept on site. - Mechanical Dishwasher: High temperature = Ok. Ensure all items are being washed and sanitized after use or on a timely manner. * All items are to be stored in a sanitary manner after they have been cleaned and disinfected. -> Wiping cloth storage: Too many cloths present. Limit the quantity of cloths present. Cloths are to be kept completely submerged in the ssanitizer solution. Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: - Do not double stack storage containers when saran wrap is being used to cover food items - Cool down/reheating temperatures reviewed. - Seafood Tags are to be kept on site. - Chemical storage: Ok. - Sanitary Facilities: Clear access to sinks must be provided at all times. - Staff hygiene: Reviewed. - Sanitation: Refer to Banquet notes. Floor drains are to be monitored and cleaned regularly. Cleaning of "hard to reach" areas is to be conducted routinely. (ie: spills on walls, behind/under equipment, etc) All working areas/prep lines are to be kept clean and organized. - Ice bin cleaning and disinfection discussed. - Garbage, Recycling and Composting Storage: Refer to Violation Notes - Banquet Kitchen. - Pest Control: Monitoring required. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan are to be kept on site for reference. Changing of menu items is to be reflected with a revision to the Food Safety Plan.