INSPECTION REPORT Health Protection VTUR-B6ZQB9

PREMISES NAME Sandman Hotel & Suites Abbotsford - Conference Center		Tel: (604) 853-3669 Fax: (604) 853-3661
PREMISES ADDRESS 32720 Simon Ave Abbotsford, BC V2T 4X2		INSPECTION DATE November 30, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Tony Cruiekshanks		NEXT INSPECTION DATE 5 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * Some dishware being stored on lower shelving of service area exposed to potential contamination and not covered or protected; discussed covering cleaned cutlery/dishware with saran wrap for example to protect this equipment from contamination Corrective Action(s): * Ensure all dishware/cutlery covered properly and protected from contamination Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Some counter edges in service area have deteriorated or are missing and require replacement to proper working order; currently one area being taped together to keep it in place-- not acceptable Corrective Action(s): * Ensure all counters in proper working order and free of deterioration Violation Score: 3

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

Comments

* Cold-holding units were 4'C/40'F or colder in conference food service area and main kitchen cooler * Cleaning improvements noted through out food service prep area in main kitchen * Note: install proper hand washing station at hand sink in conference service area * Note: some repairs to counter tops to be completed * Note: cover dishware/cutlery, particularly on lower shelving areas to protect from contamination * Overall improvements noted in main kitchen storage/prep areas