INSPECTION REPORT Health Protection JELR-CPXRMU

PREMISES NAME Tsawwassen Springs - Banquet Kitchen/Hall		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE March 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amir Mulji		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 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

Routine check of banquet facility. Banquet kitchen: Large walk in cooler and prep cooler - temperatures below 4C/ 40F - good. Walk in freezer/freezer storage - good. Coolers and freezers are well organized. Food is protected from contamination. No hot holding - banquet side - during inspection. Cooling hot foods using an ice wand and cold water bath as per chef. Defrosting food in walk in cooler - lots of storage space. Prep sinks for washing produce. For special requests - provide warning re raw oysters. Any live shellfish - chef keeps shellfish tags for a minimum of 90 days. Executive chef has Food Safety training - good. Hand washing sinks have hot/cold (or warm) water, liquid soap, and paper towels. Quats sanitizer - dispensed at about 150ppm - ***Provide a color indicator for your test strips and verify it is used as per label on container. Commercial dishwasher has a final sanitizing rinse - hot water temperature gauge for final rinse >180F and >160F measured inside of the machine. Temperature records kept - good. Premises is being routinely cleaned. No obvious signs of pests. Monitoring in place. Notify Fraser Health if there are changes to the kitchen. Banquet room bar: Hand washing station - good. Liquid soap and paper towels provided. Cooler - locked (no dairy or PHF). Glassware washer not in use. Uses chlorine sanitizer. ***Provide test strips and verify a final chlorine sanitizing rinse when glassware washer is in use. Recommend keeping records for each event. Report reviewed with Executive Chef. Copy of report to be emailed.