INSPECTION REPORT Health Protection LKIM-CXEUMN

PREMISES NAME Grand Villa Casino - Chow Lucky Noodle Bar		Tel: (604) 453-0851 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE November 9, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steven Courtney		NEXT INSPECTION DATE November 14, 2023
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in food preparation areas upon arrival of EHO CORRECTED DURING INSPECTION. One staff member unsure of how often to change out common use tools used to prepare food and stored at room temperature. . Corrective Action(s): Ensure staff are trained to have sanitizer solution at start of shift and throughout the day for use in food preparation areas. Discuss with new staff how frequently to wash-rinse and sanitize common use items throughout the day. Minimum 2 hours or more frequently as required. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of paper towels and lack of soap at front food service hand sink next to wok and rice cooker. . Corrective Action(s): The front two sinks are hand sinks and require liquid soap and paper towels at all times. Ensure these areas are adequately supplied at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Personal items found in kitchen space. . Corrective Action(s): Ensure staff are placing personal items outside of kitchen in designated staff storage areas. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed and cleaning required in the following areas : - floor (especially under equipment and in hard to reach areas) - lower shelves of food preparation and equipment areas - exhaust canopy hood vents. . Corrective Action(s): Discuss cleaning frequency of these areas with staff. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not consistent in reaching temperatures of 71 degrees Celsius. Dishwasher will reach temperature but will drop. Temperature gauge reads 185 degrees F. Dishwasher malfunctioned at previous routine inspection. . Corrective Action(s): Have dishwasher serviced. Ensure dishwasher is repaired such that consistent temperatures of 71 degrees Celsius can be maintained Maintenance contacted at time of inspection . Violation Score: 9

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (72.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets observed - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Mandolins in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection