INSPECTION REPORT Health Protection JKWK-BCVUHL

PREMISES NAME Grand Villa Casino - Personas		Tel: (604) 436-2211 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE June 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jonathan Gilmore		NEXT INSPECTION DATE June 11, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1.Fridge 5 was displaying ambient temperatures at 8C and above. Internal temperatures of perishable foods were between 8C to 12C (raw shrimp bottom) (pesto sauce top inserts). Last temperature monitoring written down was at 8 am and read 48F or 8.9C. Inspection conducted at 3:15 pm. Food has been in the danger zone for more than 2 hours. 2. Perishable condiments, such as mayo and salsa at 7C in metal pan. The ice in pan has melted. The condiments were on display for less than 2 hours. Corrective Action(s): 1. All potentially hazardous foods must be held at 4C or below in refrigeration units. Discard all food contents and ensure this unit can hold temperatures at 4C or below before storing food in this unit. Ensure to take temperature and records readings as required. 2. Replace the ice to keep condiments below 4C. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Some containers of foods in fridge were double stacked or not properly covered. Corrective Action(s): Ensure containers of food are not stacked on top of each other with lids or covers in fridges. Correction required today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and old food debris was observed under and behind grill and deep frier. Deep cleaning in these areas are required. Corrective Action(s): Correction required in 2 weeks. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Fridge 5 was not holding temperatures at 4C or below. Corrective Action(s): Ensure this unit can hold temperatures at 4C or below before food is stored in this unit. Repair required in 3 days. Do not use this unit in the mean time. Violation Score: 3

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

Comments

Baseboard require from last routine inspection completed. Premise is sanitary No signs of pests at the time of inspection Hot and cold running water available Hand washing sinks in use with paper towels and liquid soap Bar area: Glass washer sanitizer step at 12.5 ppm iodine Ice machine and dedicated ice scoop is sanitary Bar fridge (condiments) 4C or below Front bar fridge (limes) 3C 2 compartment sink in use Front bar island not in use at the time of inspection Kitchen area: Freezer 1 (fries) -14C Fridge 1 (chicken) 3.6C Fridge 2 (diced cucumber) 3.2C salsa Fridge 3 lettuce at 4C or below. Fridge 4 sauce fridge at 4C or below Rice cooker ( brown rice) 59.8C Dessert fridge 3C chocolate, oven cooler -6C fries, grill coolers beans and meat patties at 4C or below 300 ppm quats in use in spray bottles Chemical test strips in use with logs available. Prep sinks in use Dishwashing is done in buffet kitchen. Dishwasher final rinse at 74C at the plate according to min/max thermometer Utensils and single hand use items are sanitary Valid Permit posted in visible location For food service at fridge 5, in the mean time while unit is being repaired, small portions of food can be held in ice baths at 4C or below and replenished every 2 hours. Food in these inserts will have to be discarded every 2 hours. Temperature logs and time stamps of food stored here will be required.