INSPECTION REPORT Health Protection RSHA-BC5T9N

PREMISES NAME Tsawwassen Springs - Concession		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE May 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amir Mulji		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Note: Tsawwassen Springs Restaurant Management monitoring overall operation. All food items are prepared at the restaurant kitchen. All food contact implements are washed and disinfected in the restaurant kitchen. - Temperature Control: Monitoring required. No concerns noted. Gauges are required to be securely fastened inside all refrigeration units. Probe style gauges are required for internal monitoring of all cooked food items. - Manual Dishwashing: All food contact surfaces are to be washed and disinfected after use or on a timely manner. (ie: tongs, cutting boards, etc) Sanitizer noted. (Quat based) - Wiping Cloth Storage discussed. Too many cloths noted. Cloths are to be kept completely submerged in a sanitizer at all times. Quat based sanitizer - Kitchen dispenser. - Food storage: Ok. Condiment storage discussed. All food ingredients are to be kept protected from contamination. Use of ice discussed. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Garbage, Recycling and Composting: All items are to be kept stored in covered, rodent proof containers. Garbage containers: No lids noted. garbage is to be collected and disposed of nightly to reduce rodent food sources. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Any unused items are to be removed. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan noted.