INSPECTION REPORT Health Protection JELR-CTUVK4

PREMISES NAME Big Splash Waterpark - Big Splash Grill		Tel: (778) 434-7840 Fax: (778) 464-7840
PREMISES ADDRESS 4775 NuLelum Way Tsawwassen, BC V4M 4G9		INSPECTION DATE July 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) David Li		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle containing chlorine sanitizer is not labelled. Chlorine concentration is high. Corrective Action(s): Label all containers and spray bottles to accurately show contents. For chlorine sanitizer, use 1 tsp domestic bleach in 1 liter water to make 100-200ppm chlorine solution and make fresh daily. Violation Score: 3

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

Comments

Routine inspection of Big Splash Grill (main kitchen and pizza prep kitchen). Walk in cooler - at 4C - checking twice daily. Other coolers at 4C/40F or colder. Freezers ok. Temperature records are being kept. Hot holding - gravy >60C/140F. Pizza hot holding - is set at 60C/140F or hotter. Not on during inspection. Reviewed quick cooling of hot foods - requirements for 60-20C in 2 hours or less and 20 - 4 C in 4 hours or less. Using shallow pans. Reviewed reheating requirements - for reheating to hot hold - reheat quickly to 74C /165 F in 2 hours or less and hot hold above 60C. Keep temperature records. Hamburgers and "au jus" - au jus is at >60C - discussed procedures. Garlic butter - keeping in cooler at 4 C. Bring out in small volumes. Food Safe training - ok. Hand washing stations in main kitchen, pizza prep, and staff washroom - hot/cold water, liquid soap, paper towels provided. Disposable non-latex gloves available. Wiping cloths stored in quats solution 200ppm and solution changed regularly. Spray bottle - see above. Commercial dishwasher - has final hot water sanitizing rinse as measured inside of machine. Check daily. Cleaning - satisfactory. Pest control - licenced pest control program in place. For 2024 season: 1. Provide updated floor plan showing pizza prep area. 2. Replace hand sink in pizza prep area with a stainless steel hand sink. 3. Re-finish wall behind pizza prep cooler so it is impervious to moisture and can be easily cleaned. Ok today. Copy of this report to be emailed to operator. Inspection reviewed with Food Services Manager.