INSPECTION REPORT Health Protection SSZO-CKDUBS

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 October 20, 2022	TIME SPENT 1 hour
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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Steamed dumplings are noted on steamer strainer in hot holding unit; however, tray is placed on top of another stainless steel container, making it difficult to keep dumplings over 60oC. Food internal temperature is measured at 33.1oC. Corrective Action(s): Have steamer strainer placed directly inside hot holding unit to ensure temperature of foods can be maintained at 60oC or hotter. Additional stainless steel container removed, and temperature is rising to 47oC within 10 minutes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease is noted under deep fryer at front cooking area. Corrective Action(s): Ensure floor under deep fryers is cleaned more often as grease may pool under equipment. Violation Score: 3

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

Comments

Kitchen: Buffet fridge: 3.8oC Single door cooler (by prep table): 2.3oC Walk-in cooler: 4.0oC Chow Fridge #4: 2.1oC Walk-in freezer: -18.6oC Hot holding: soup at 67oC; broth at 83oC; congee at 64oC Front: 2-compartment prep cooler: 4.3oC (heavily used at time of visit), but temperature log indicated a temperature of 34oF earlier Fridge #3: 4.5oC (heavily used at time of visit), but temperature log indicated a temperature of 34oF earlier 6-compartment prep cooler: 3.2oC Beverage cooler: 0.1oC Undercounter freezer: -17.4oC Hot holding: broth all over 60oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel - ensure temperature is checked at guage after refilling of water Quats sanitizer is available and at least 200ppm is noted Note: Partially processed noodles (ie. flat noodles, egg noodles, and rice noodles) is considered as potentially hazardous foods. Hence, foods should be maintained at 4oC or less, unless time tracked, even if noodles will be cooked further more later.