INSPECTION REPORT Health Protection AMAC-CPXRNM

PREMISES NAME Cascades Casino Delta - Main Kitchen/Buffet		Tel: (604) 530-2211 Fax:
PREMISES ADDRESS 6005 BC-17A Delta, BC V4K 5B8		INSPECTION DATE March 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jagtar S Nijjar		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 No
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): The meat slicer had visible food remains on it while not being in use. Corrective Action(s): Meat slicers should be cleaned and sanitized after finishing use, or every 2 hours, whichever comes first. Leaving it with food debris on it may cause cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is an abundance of food debris underneath the kitchen equipment, close to the wall. Corrective Action(s): This may cause a pest issue and is unsanitary. When cleaning the kitchen, make sure to scoop out the food debris close to the walls, and not push it back so its not seen. Have your employees refer to your sanitation plan for proper cleaning instructions if needed. Correction Date: 1 week. Violation Score: 3

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

Comments

General sanitation is good. Hand sinks have hot/cold running water and are stocked with paper towels and soap. Sanitizer spray bottle readily available with 200 ppm Quat. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. Hot holding units operating at or above 60 degrees C. No signs of pests. Pest management plan in place. Fume hood cleaned and serviced. FoodSafe Certified staff present at time of inspection. Temperature logs are kept up to date.