INSPECTION REPORT Health Protection JELR-CTFR7L

PREMISES NAME Coast Tsawwassen Inn - Banquet Kitchen		Tel: (604) 943-8221 Fax:
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE July 5, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nick Braun		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some hard to reach areas, especially floors under equipment in kitchen and in dry storage room, require better cleaning. Corrective Action(s): Update your written cleaning schedule. Keep all items 6 inches up off of floor to allow for cleaning. Recommend monitoring for pests in the dry storage room near the walk in freezer. Violation Score: 9

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

Comments

Walk in cooler #2 - temperature records ok. Air temperature above 40F. Food temp at 40/41F - ok. Re-check in 1 hour. Check time for defrost cycle. Other coolers at 40F or colder - good. Walk in freezer - door may have been open. Records show <-10F. Your temperature gauge is at 40F. Air temp by door at 40F. Food is solidly frozen. Re-check in 1 hour. ***Advise that you indicate the required fridge and freezer temps on your temperature charts and add area to record and initial what corrective actions were taken. Hot holding in cabinets and soup temp - all above 140F. Reviewed quick cooling of hot foods. For sauces, using an ice water bath. Food prep - using cleaned and sanitized sink and bowls/utensils. Hand washing sink has hot/cold water, liquid soap and paper towels in dispenser. Person in charge on site today has Food Safe Level 1 (take Refresher course before certificate expires). Quats sanitizer is dispensed at 200ppm and spray bottle is labelled. Test strips available. Meat slicer ok - continue to clean and sanitize and use brush for back of blade. Commercial dishwasher has a final hot water sanitizing rinse (reached 160F inside of the machine). Gauge was fixed previously as per Head Chef. Storage room for pans in main kitchen - shelves are on wheels and floor can be cleaned. Storage room with carpet - glassware to be stored 6inces up off of floor. Do not recommend carpeting. Any renovations to kitchen would require Fraser Health approval. Storage room near walk in freezer - see above. Copy of report to be emailed to Head Chef and Catering Manager.