INSPECTION REPORT Health Protection JELR-CLNS8M

PREMISES NAME Tsawwassen Springs - Banquet Kitchen/Hall		Tel: (604) 948-1533 Fax:
PREMISES ADDRESS 5133 Springs Blvd Delta, BC V4M 0A6		INSPECTION DATE November 30, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amir Mulji		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check of banquet kitchen and banquet room bar. Large walk in cooler - air temperature below 4C/40F. Walk in cooler has washable shelves and is well organized. Prep cooler - good (one prep cooler not in use- ok). Garlic stored in cooler. Liquid pasteurized egg available for use when needed. No raw salmon. Shellfish tags are kept for 90 days. Raw oysters only for special events - reviewed requirements. Produce is washed in prep sink/cleaned and sanitized salad spinner. Food is covered and date labelled in walk in. No hot holding in this area today. Food Safe - chef has valid certificate (2027 exp) and states all staff have Food Safe training. Food safety plan and sanitation plan - records are being kept. Hand washing sinks in kitchen and banquet area bar have hot/cold water, liquid soap, and paper towels in dispensers. Quats sanitizer is dispensed at 200ppm. Check contents of sanitizer bottle in banquet bar area to make sure it is accurately labelled. Main commercial dishwasher has a final hot water sanitizing rinse of 180+F measured at the gauge and >160F measured inside of the machine - good (shared with restaurant kitchen). Banquet room bar has a glassware washer that is taken apart and cleaned and set up with new chemicals prior to use (not in use and not checked today). Premises is clean. Equipment is maintained regularly. Pest control contract is in place. Inspection carried out with Ex Chef. Signature not required. Copy of report to be emailed to operator.