INSPECTION REPORT Health Protection DSEA-BDATRS

PREMISES NAME Anvil Conference Centre Kitchen		Tel: (604) 515-3830 Fax:
PREMISES ADDRESS 777 Columbia St New Westminster, BC V3M 1B6		INSPECTION DATE June 19, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Vali Marling		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): High temperature conveyer dishwasher in dishwashing room measured 60C(140F) max at the dish surface for the final rinse cycle. this is not adequate for proper sanitizing of dishware Corrective Action(s): Do not use this dishwasher until it is repaired. Contact technician to service the unit. Develop and maintain a temperature log for the dishwasher. Operator must provide service report to district inspector when repairs are complete Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 3X handwashing stations missing paper towels; -kitchen (beside the 2 door upright cooler) -in the drink/server room -in the dishwasher room Corrective Action(s): Ensure that all handwash stations are stocked with liquid soap, paper towels, and hot/cold running water at all times Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=Walk-in cooler (3C), double upright cooler (1C) and walk-in bar cooler (2C) measured < 4 degrees C =Upright double freezer (-18C) and upright single freezer (-19C) measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 75.0 C at the dish surface (minimum 71 C required for proper sanitizing)\ =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner. =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification could not be verified at the time of inspection. have a valid FOODSAFE level 1 certification on site for inspection