INSPECTION REPORT Health Protection LKIM-D4CQG4

PREMISES NAME Grand Villa Casino - Villa Bistro		Tel: (604) 436-2110 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE April 15, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sylvain Cuerrier		NEXT INSPECTION DATE April 16, 2024
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO facility had 0ppm QUAT sanitizer at prep area and approximately 0ppm QUAT sanitizer solution dispensed from dispensing unit. EHO tried 2 different types of testing strips and neither showed a reading. Conveyor Commercial Dishwashing unit not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish. Staff had been running unit upon arrival of EHO. After multiple runs dishwasher achieved uppermost temperature of 70 degrees Celsius and mostly a range of temperatures from 64-68 degrees Celsius. Dishwasher could not continually maintain final rinse temperature of 71 degrees Celsius at the plate. Potwashing dishwasher was able to achieve final sanitizing rinse of greater than 71 degrees Celsius first run and each subsequent run even after sitting without running for some time. Ecolab technician contacted for immediate repairs. . Corrective Action(s): Alternative sanitizer solution can be found in janitorial supply closet. Until such time as repairs can be made have staff utilize this dispensing unit. For Large pot washing Sanitizer solution is to be made manually if technician can not make necessary repairs to unit. 200ppm QUAT is to be made and checked with sanitizer test strips. Conveyor dishwasher is not to be used until temperatures of greater than or equal to 71 degrees Celsius are maintained. Use POT WASHER until such time as conveyor dishwasher can be repaired and maintain temperatures of final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on floor in main storage area and on floor in dry storage area adjacent to Bistro. . Corrective Action(s): Consult with Pest Control Technician. Follow recommendations of Pest Control Technician. Continue to trap and monitor for rodents . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on floor in 1) Bistro storage area 2) Main banquet storage area . Corrective Action(s): Janitorial staff need to be cleaning floors in hard to reach areas in more detail. Check corners and under equipment in hard to reach areas. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Test strips available for use - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Banquet storage area has had dishware wrapped in plastic to prevent against rodent contamination. Most food with the exception of canned items or food items in pest proof containers have been relocated from this area.