INSPECTION REPORT Health Protection JELR-D2FRY5

PREMISES NAME Coast Tsawwassen Inn - Banquet Kitchen		Tel: (604) 943-8221 Fax:
PREMISES ADDRESS 1665 56th St Delta, BC V4L 2B2		INSPECTION DATE February 14, 2024	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 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Server wiping cloths - no sanitizer. Kitchen prep wiping cloths - sanitizer needs changing. Dishwasher took 4 runs to warm up to required temperature (180F on final rinse water temperature gauge and 160F measureed inside of the machine). Corrective Action(s): Wiping cloths now stored in 200ppm quats sanitizer - good. Use quats test strips to verify sanitizer concentration. Note: For new commercial dishwasher, the final sanitizing rinse must be 180F (82C) at the final rinse gauge for every run of dishes. Pre-heat dishwasher and keep temperature records. Violation Score: 5

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

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

Comments

Renovations have been completed and include new flooring, shelves, reach in freezers, and hand sink. Head Chef on site has a valid Food Safe Level 1 (exp 2028). Other staff have training - good. ***Update your food safety plan, temperature charts, sanitation plan and keep on site. Review and update and submit to Fraser Health by April 2024. Hand washing sink and hand sink in server area both have hot/cold water, liquid soap, and paper towels in dispensers. Cooler and freezer temperatures satisfactory. Note month on temperature record charts. Reviewed use of shell eggs and pasteurized eggs. Shellfish is special order. For shellfish, keep tags for 90 days. Raw oysters upon request - notify patrons that raw oysters pose a higher risk of illness (cooking reduces risk). Prep sink is available for washing food, cooling hot food, etc. Buffet items - are not re-served (discarded). Keep food temperature and time records for events/buffet service as discussed. Quats sanitizer - see above. Commercial dishwasher - check temperatures. Cleaning is good. Follow routine written cleaning schedule. Pest control monitoring is in place. Copy of report will be emailed.