INSPECTION REPORT Health Protection RSHA-CW4PT3

PREMISES NAME Cascades Casino Delta - Main Kitchen/Buffet		Tel: (604) 530-2211 Fax:
PREMISES ADDRESS 6005 BC-17A Delta, BC V4K 5B8		INSPECTION DATE September 28, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jagtar S Nijjar		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat Slicer not being cleaned/disinfected after use. Wiping cloth buckets: No sanitizer detected. Chemical solutions empty. Corrective Action(s): meat slicer is to be cleaned and disinfected after use. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dipper well: not being used. Water leakage. Corrective Action(s): Repair. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted this date. Monitoring is required to be conducted on site, including internal monitoring of cooked food items. - Mechanical Dishwasher: High Temp: Ok. - Ensure all food contact surfaces and implements are being washed and disinfected after use or on a timely manner. Cleaned items are to be stored in a sanitary manner. (ie: Higher shelving, upside down, etc) - Wiping cloth storage: (Quats) - Refer to Violation Notes. Monitor chemical solutions to ensure the product does not run dry. - Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times. Cloths are to be kept completely submerged in the sanitizer at all times.. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Utensil Storage: The following methods are acceptable for storing in-use utensils:  In running water (e.g. dipper well).  In a container of water if the water is 60°C or greater and the container and utensils are cleaned and sanitized at least every 4 hours.  In a container of ice or ice water if the water is 4°C or less and the container and utensils are cleaned and sanitized at least every 4 hours.  Unacceptable methods for storing in-use utensils - Utensils should not be stored in a sanitizer solution. - Food Storage: As discussed, no double stacking of food grade containers when "saran wrap" is being utilized to cover the food items. - Sanitary Facilities: Single use towels are to be kept inside dispensers at handsink. Rolls of single use towels are not to be kept stored on prep lines. - Chemical storage: To be kept separated from food items. - Staff illness/hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized. Store all items in designated areas. (ie: personlal items off of prep lines, etc) - Pest Control: Pest control monitoring is currently being conducted. Pest control reports are to be kept on site for review. - Structurally: - Meat slicer cleaning and disinfection: Refer to Violation Notes. - Ice machine cleaning and disinfection discussed. - Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. - FoodSafe trained staff noted on site. Certificates/copies are to be kept on site for review. - Food Safety Plan and Sanitation Plans are to be kept on site. Staff training is required to be conducted. Generic flowcharts are posted on site.