INSPECTION REPORT Health Protection RSHA-AZUT2F

PREMISES NAME Big Splash Waterpark - Big Splash Grill		Tel: (778) 434-7840 Fax: (778) 464-7840
PREMISES ADDRESS 4775 Nulelum Way Delta, BC V4M 4G9		INSPECTION DATE June 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harold Frederiks		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot Holding Units not being maintained at or above 60 C. (Gravy unit and service unit) Corrective Action(s): All cooked food items are to be maintained at or above 60 C. Adjust units. Monitoring required. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted behind/under equipment on shelving, etc. Corrective Action(s): Clean and organize entire facility. remove all unused items. Store all items in designated areas. Violation Score: 3

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

Comments

- Temperature Control: Monitoring of all temperatures required. - Manual Dishwashing: 4 Step Method. Sign posted. Sanitizer on site. (ie: Chlorine/Quats) Ensure all food contact surfaces are being washed and sanitized on a timely manner. Utensil storage information provided. All items are to be stored in a manner to prevent post contamination. (ie: storage shelves above prep lines.) -> Wiping cloth storage reviewed. limit the amount of cloths being used on site. Cloths are to be kept completely submerged. Chemicals are to be used according to manufacturers specs. Monitoring required. Change routinely. - Food Storage: Thawing procedures discussed. Small quantities only permitted to be kept at room temperature for short durations. (ie: Less than 2 hours.) - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff hygiene: Reviewed and discussed. - Meat slicer/potatoe peeler cleaning and disnfection reviewed. - Garbage, Recycling and Composting Storage: Items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring being conducted. - FoodSafe trained staff present. - Corporate Food Safety Plan and Sanitation Plan on site.