INSPECTION REPORT Health Protection SSZO-AU2NN7

PREMISES NAME Grand Villa Casino - Chow Lucky Noodle Bar		Tel: (604) 453-0851 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE December 14, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Steven Courtney		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 = 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

Health permit is posted Cooler by kitchen: 3oC Cooler by wok: 3oC Beverage cooler: 4oC Freezer: -15oC Hot holding: 60oC or hotter Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Quats sanitizer noted at 200ppm Dishwasher final rinse reaches at least 75.3oC on plate, as per min-max thermometer Note: 1. Facility opens at 11am (now 9:30am) and containers of cut vegetables noted at room temperature (ie. broccoli, cauliflower, lettuce, bean sprouts). Do not keep at room temperature for longer than 2 hours. Only take out when facility is just about to open. 2. There is a new policy on in-use utensils. The following methods are acceptable for storing in-use utensils: a) in the food with their handles above the top of the food and the container; b) on a clean portion of the food preparation table or cooking equipment only if the utensils and the food contact surfaces are cleaned and sanitized every 4 hours; c) in running water (ie dipper well); d) in a container of water if water is 60oC or hotter and the container and utensils are cleaned and sanitized at least every 4 hours; e) in a container of ice or ice water if the wtaer is 4oC or less and the container and utensils are cleaned and sanitized at least every 4 hours.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AU2NN7
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:
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