INSPECTION REPORT Health Protection RSHA-BDPSKT

PREMISES NAME Big Splash Waterpark - Big Splash Grill		Tel: (778) 434-7840 Fax: (778) 464-7840
PREMISES ADDRESS 4775 Nulelum Way Delta, BC V4M 4G9		INSPECTION DATE July 2, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andrew Maas		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloth storage: Too many cloths noted. All cloths not being stored in a sanitizer at all times. Corrective Action(s): Limit the amount of cloths being used at all times. Cloths are to be stored in a sanitizer at all times, completely submerged. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation: Storage shelves/prep surfaces not organized. Corrective Action(s): Clean and organize kitchen prep areas. Remove all unused/unwanted items. Store all items in designated areas. Chemicals/cleaning supplies are to be kept separate from any food items. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces noted. Corrective Action(s): Ongoing. Violation Score: 1

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

Comments

- Temperature Control: Monitoring of all temperatures required. This includes hot holding units and cooked food items. - Mechanical Dishwasher: (High Temp): Ok. Great Improvement. - Ensure all food contact surfaces are being washed and sanitized on a timely manner. Utensil storage information provided. All items are to be stored in a manner to prevent post contamination. (ie: storage shelves above prep lines.) -> Wiping cloth storage: Refer to Violation Notes. - Food Storage: Thawing procedures discussed. Small quantities only permitted to be kept at room temperature for short durations. (ie: Less than 2 hours.) - Chemical storage: Items are to be kept separated from all food items. - Sanitary Facilities: Accessibility to hand sink discussed. No items are to be stored in front of hand sink. - Staff hygiene: Reviewed and discussed. - Meat slicer/potatoe peeler cleaning and disinfection reviewed. - Commercial dispensing equipment is to be cleaned and disinfected as per manufacturers directions. Drip trays are required to be cleaned nightly. - Structurally: Deteriorating surfaces noted. Continue efforts to keep all surfaces in good repair. - Garbage, Recycling and Composting Storage: Items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring ongoing. An active pest control program is required within this area. - FoodSafe trained staff present. - Corporate Food Safety Plan and Sanitation Plan on site.