INSPECTION REPORT
Health Protection
AHEN-AW8UWF

PREMISES NAME
Sheraton Vancouver Guildford Hotel - Fresh Restaurant
Tel: (604) 582-9288
Fax: (604) 582-9712
PREMISES ADDRESS
15269 104th Ave
Surrey, BC V3R 1N5
INSPECTION DATE
February 22, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
John Kearns
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 11

Critical Hazards: Total Number: 1
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 0 ppm Quaternary ammonium compounds sanitizer was available in the spray bottle near prep. area for cold ready to eat food.
Corrective Action(s): Refill the sanitizer bottle with 200 ppm QUATS sanitizer to sanitize the prep. surfaces.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Storage container for ice scoop contained a small amount of black debris inside it.
Corrective Action(s): Rewash and sanitize the ice scoop and ice scoop container to maintain it in a sanitary condition and to protect the ice scoop (a food contact surface) from contamination. All in-use utensils should be washed, rinsed, sanitized, and air dried OR rotated with sanitary utensils at least every 4 hours between use and when contamination is possible (e.g. between raw meat and ready to eat food).
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Cloth towels were observed over a green coloured cutting board and on a clean pot in a storage area.
Corrective Action(s): Do not use cloth towels as they are absorbent and are not made of durable, impermeable to moisture, and easy to clean materials.
Violation Score: 3


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

Comments

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels.
Multiple walk-in-coolers and other coolers for the food service establishment operation were at or below 4 degrees C.
Note: Bar walk-in-cooler was not checked as this will be checked during the 'Fresh Lounge" inspection.
Freezers were at or below -18 degrees C.
Hot-held food in the kitchen (soups, rice, and tomatoes) were at or above 60 degrees C.
Multiple Hot-holding cabinets were preheated to at least 60 degrees C.
Temperature log for coolers and cooling log was in place.

Note: The critical limit for cooling is cool potentially hazardous food from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total time of 6 hours). The cooling log mentioned that food should be cooled to 5 degrees C, which does not comply with the Canadian Food Retail and Food Services Code. Ensure that the critical limit stated on this inspection report is followed for operation.

Dishwasher final rinse temperature was 77.9 degrees C (71 degrees C or higher) at the plate.
Dishwasher final rinse gauge was in working order at the time of inspection. Staff member on shift was aware of how to monitor the final rinse gauge temperature.
200 ppm QUATS sanitizer was available from the dispenser.
No signs of recent pest activity were observed at the time of inspection.

Note: Minor buildup of debris was accumulating in one hard-to-reach area next to a line cooler and on the lower leg surfaces of equipment in the cooking area. This was shown to the person in charge and Head Chef.
The remaining facility (floors, shelving units, equipment) was maintained in a clean condition.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AHEN-AW8UWF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: Audited food products included: Frozen apple segments, pizza dough, and flatbread.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment