INSPECTION REPORT Health Protection LKIM-CX5NP5

PREMISES NAME Grand Villa Casino - Villa Bistro		Tel: (604) 436-2110 Fax: (604) 436-2130
PREMISES ADDRESS 4331 Dominion St Burnaby, BC V5G 1C7		INSPECTION DATE October 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sylvain Cuerrier		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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hollandaise sauce at temperatures less than 60 degrees Celsius. 18 degrees Celsius observed. CORRECTED DURING INSPECTION. item removed from line. . Corrective Action(s): Item should be hot held. Investigate hot holding unit to determine if it is functional. Hollandaise can be hot held in water bath on grill as an alternative. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in 2 storage areas. Rodent droppings observed on floor and dishware of storage area. . Corrective Action(s): Add more traps to storage areas. Limited number of traps found in storage areas. Traps should be placed at entry ways and inside to maximize number trapped. Follow recommendations from pest control company. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in storage areas: - On some dishware - On floor - On lower shelves. . Corrective Action(s): Clean and sanitize affected areas. Use 200ppm QUAT or Chlorine solution. Wet affected areas and allow to soak. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (72) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing methods observed in cooler unit - 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 - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection