INSPECTION REPORT Health Protection JELR-C6NTW9

PREMISES NAME Tsawwassen Springs - Banquet Kitchen/Hall		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE September 8, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Amir Mulji		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted on floor under equipement in hard-to-reach areas. Corrective Action(s): Follow a routine written cleaning schedule. Include floor, under equipement, and in hard to reach areas. Clean shelves routinely. Violation Score: 3

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

Comments

Routine check of banquet hall kitchen. Meeting room bar (with glassware washer) was not inspected today as it was in use. Coolers (large walk in and prep coolers) - temperature 4 C/40 F or colder - good. Hot holding cabinet - 60 C or hotter - good. Freezers (walk in) -18C or colder. No raw oysters. Liquid pasteurized egg and egg yolk is available on site. ** Note that the BC CDC recommends a liquid pasteurized egg for food items using raw eggs with no cooking step. See BC CDC web site. Sous vide chicken - reviewed food safety plan- 74C.165F reached. Keep temperature records. Cooling of sauces - ice water bath and stirring sauces to quickly cool, prior to placement in walk in. Food is date labelled. Keep daily temperature records for coolers, hot holding, sous vide, etc. Today, records for coolers are up to date. Walk in cooler food storage - good. Shelves in walk in are removable for easy cleaning. Staff have up to date Food Safe - remind staff to take online refresher prior to 5 year expiry (see FoodSafe.ca website). Staff are aware of food safety plan procedures. Hand washing sinks have liquid soap and paper towels in dispensers with a touchless faucet/warm water supply. Staff wear uniform and hair restraint. Quats dispensed at pot sink - sanitizer concentration 200ppm - test strip is available. Used on food contact surfaces and on wiping cloths. - good. The sanitizer with quats and alcohol is used full strength as per label - no dilution. Label indicates that full strength provided 200ppm quats. Test strip is not available. Commercial dishwasher has hot water wash (160F) and final hot water sanitizing rinse (185F+ on gauge resulting in 160F+ measured inside of the machine) - good. ** Keep daily temperature records for the dishwasher. Cleaning - see above. Pest control program is in place that includes monitoring for pests. No evidence of pests. Covid-19 safety and orders reviewed. Infection control plan information for staff available on WorkSafeBC website. Call or email area EHO if you have questions about mask Order or pending Order re vaccinations or see BC CDC website. Copy of report reviewed and left with GM.