INSPECTION REPORT Health Protection LKIM-CRFPSV

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 May 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Steven Courtney		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Personal coffee mug (take out) in food prep area. CORRECTED DURING INSPECTION - Item placed in separate area. . Corrective Action(s): Ensure staff have designated area for placing personal items. Staff beverages should not be located on food preparation surfaces or higher than food preparation surfaces. Take out coffee mugs should be stored appropriately as these items are not sanitary. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning on floor required. Especially in hard to reach area. . Corrective Action(s): Discuss cleaning with janitorial staff. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher malfunctioning. Dishwasher took many runs to reach temperature of 73 degrees Celsius. Dishwasher should consistently reach 71 degrees Celsius throughout use. . Corrective Action(s): Dishwasher technician called. Service required today. . Violation Score: 9

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – use of ice wand - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection