INSPECTION REPORT Health Protection DSEA-CQ5R3N

PREMISES NAME Anvil Conference Centre Kitchen		Tel: (604) 515-3830 Fax:
PREMISES ADDRESS 777 Columbia St New Westminster, BC V3M 1B6		INSPECTION DATE March 21, 2023	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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mobile ice well (one of two) found to have not been cleaned after use (water pooling inside with ice scoop floating in water) Corrective Action(s): Drained, cleaned, and sanitized. Ensure that all equipment is cleaned and sanitized after use Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: rodent droppings noted under rolling racks at kitchen entrance, in hard to reach areas between the oven and dish area handsink, and behind the double door freezer Corrective Action(s): Conduct a deep clean and ensure that rodent droppings are removed and area is sanitized on a routine basis. Violation Score: 3

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

Comments

=Walk-in cooler (2C), drink/server room walk-in cooler (2C), and double upright cooler (2) measured < 4 degrees C =Upright double freezer (-18C) and upright single freezer (not being used at the time of inspection) measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 72.6 C at the dish surface (minimum 71 C required for proper sanitizing) =Conveyor style high temperature dishwasher measured 70.7C at the dish surface (minimum 71C required for proper sanitizing) =Surface sanitizer solution approximately 200 ppm QUATS out of dispensers =General sanitation was satisfactory at the time of inspection, mechanical slicer and ice machine maintained in a sanitary condition =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. =Reminder: have a valid FOODSAFE level 1 certification for staff on site for inspection