INSPECTION REPORT Health Protection VCHN-C4VR3E

PREMISES NAME Columbus Lodge		Tel: (604) 597-3322 Fax:
PREMISES ADDRESS 8850 118A St Delta, BC V4C 6L5		INSPECTION DATE July 13, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mike Garisto		NEXT INSPECTION DATE July 14, 2021
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: High (≥30) Total Score = 40

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - At the time of inspection bleach sanitizer concentration in both spray bottles observed to be 0ppm. Bleach sanitizer concentration in container ~50ppm. - At the time of inspection high temperature dishwasher final rinse temperature gauge reads over 180 degrees F but at the plate level only reaching 64-67 degrees C after multiple runs. Corrective Action(s): - Ensure during operation a 100ppm bleach santizer solution is available for sanitizing food contact surfaces and equipment. General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water. - Ensure all dishes/utensils are sanitized in the high temperature dishwasher to at or above 71 degrees C at the plate level. Instructed staff that all dishes/utensils are to be washed, rinsed, then sanitized in last sink for the 2 compartment sink at 100ppm for 2 minutes. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: At the time of inspection high temperature dishwasher final rinse temperature gauge reads over 180 degrees F but at the plate level only reaching 64-67 degrees C after multiple runs. Corrective Action(s): Instructed staff that all dishes/utensils are to be washed, rinsed, then sanitized in last sink for the 2 compartment sink at 100ppm for 2 minutes. Service the high temperature dishwasher immediately. Ensure all dishes/utensils are sanitized to at least 71 degrees C in the high temperature dishwasher. Violation Score: 15

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

Comments

Routine inspection: Followup inspection required for high temperature dishwasher. Kitchen hand sink provided with liquid soap and paper towels. Dining area hand sink provided with liquid soap and paper towels. After correction 100ppm bleach sanitizer solution available for use in labeled spray bottles and in container. Reminder to store wiping cloths in the bucket when not in use. General sanitation is satisfactory. Walk in cooler at 3 degrees C. 2 door cooler at or below 4 degrees C. Small freezer at -14 degrees C. 2 door freezer not in use. Servicing required. No hot holding at time of inspection. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection.