INSPECTION REPORT Health Protection ECAO-AAT2RM

PREMISES NAME Grand Villa Casino - Shota Izakaya		Tel: (604) 435-6002 Fax:
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE June 10, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dan Hon		NEXT INSPECTION DATE 4 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 = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Waiter is wiping down glassware with towels Wiping towels are left on counters Corrective Action(s): Do not use towels to dry dishware Either air dry or wipe down with paper towels only Wiping towels after use are rinsed down then left in sanitizer buckets -do not leave on counters as bacteria will accumulate Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health Permit non conspicuously displayed Corrective Action(s): Post Health Permit Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Olive oils stored under handsink Corrective Action(s): Do not store foods under sinks -sinks have a tendency to leak non-potable water Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: No chlorine test strips still not available to test sanitizer solutions Corrective Action(s): These test strips are required to accurately gauge sanitizer concentrations are strong enough and maintained >100ppm Violation Score: 3

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

Comments

Temperature Controls: All fridges must maintain foods at or below 4 deg C: -3-door under counter bar cooler 3 deg C (alcohol) -2-door under counter bar cooler 3 deg C (vegetables) -2-door under counter cooking line 3 deg C (meat) -3-door under counter cooking line 3 deg C (fish) -sushi display cooler 2 deg C (fish) -3-door under counter next to washer 3 deg C (meat) -preparation cooler 2 deg C (meat) Hot held foods must maintain foods at or above 60 deg C: -miso soup 75 deg C -steamed rice 62 deg C High temperature hot water sanitizer must be >82 deg C as per thermostat: -checked and verified (79 deg C at plate level) Chemical Controls: Bleach sanitizer buckets must be maintained >100ppm as per test strips: -checked and verified Daily tracking sheets maintained for fridge(s), hot holder(s) and mechanical washer(s) temperatures General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Any questions regarding these health reports contact me: 604-918-7522