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Cascades Casino Delta - Main Kitchen/Buffet

6005 BC-17A, Delta · Restaurant

9 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: 1) Food residue and debris noted on dough mixer. Equipment last used yesterday.
      • 2) Food residue noted on knives and knife holder box.
      • Corrective Action(s): 1) Clean and sanitize dough mixer.
      • Correct by: Today
      • 2) Knives placed in dishwashing area. Clean and sanitize knife holder box,.
      • Correct by: Today
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris, residue, and/or grease accumulation noted:
      • - Wall behind cooking equipment
      • - In between cooking equipment
      • - On top of dry ingredient bins
      • Corrective Action(s): Clean and sanitize above areas.
      • Correct by: November 28, 2025
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat slicer not cleaned/disinfected after use. Food dispensing scoops - soiled.
      • Corrective Action(s): Previously noted - Meat slicer is required to be cleaned/disinfected after use. Ingredient dispensing scoops are to be cleaned/disinfected.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Prep lines/work areas - unorganized/food - debris noted. Storage bins - soiled/spillage noted.
      • Corrective Action(s): Clean and organize ALL work areas - tops of equipment, etc. Store all items in designated areas. Clean all food storage bins - lids are to be kept secured to protect food items.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat Slicer not cleaned and disinfected after use. (ie: food debris noted) Wiping cloth storage reviewed - too many cloths noted.
      • Corrective Action(s): Meat slicer is required to be cleaned/disinfected after use. Ensure all staff are properly trained. Previously noted. Too many cloths being used on site - limit the number of cloths being used.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Food/debris/dust noted upper shelves/top of equipment, shelves/prep lines unorganized, etc. Multiple rolls of paper towels being stored ontop of work areas.
      • Corrective Action(s): Clean and organize all work areas. Store all items in designated areas. Prep lines/work areas are to be kept clean and organized - personal items are to be stored in designated area off work lines. Remove single use towel roll - store in dispensers at handsinks.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Meat slicer not properly cleaned/disinfected after use. Food debris noted.
      • Corrective Action(s): Staff training required. Ensure meat slicer is cleaned/disinfected after use.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Large accumulation of flies noted - service/beverage areas.
      • Corrective Action(s): Refer to Sanitation notes. Ensure a certified pest control company provides remediation action and/or recommendations.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Overall sanitation requires improvement. (ie: food/debris noted on prep lines, papers, etc)
      • Corrective Action(s): All work areas are to be cleaned and organized. Remove all items/shelves - clean below/under equipment, tops of prep lines, dishwasher rack, etc) Store all items in designated areas - cleaning supplies/rags, papers/binders, etc)
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright dairy cooler: 9 C.
      • Corrective Action(s): Adjust/service - maintain at or below 4 C prior to the storage of any perishable food items.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Meat Slicer not being cleaned/disinfected after use. Wiping cloth buckets: No sanitizer detected. Chemical solutions empty.
      • Corrective Action(s): meat slicer is to be cleaned and disinfected after use. Wiping cloths, used on food contact surfaces, are to be stored in a sanitizer at all times.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dipper well: not being used. Water leakage.
      • Corrective Action(s): Repair.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The meat slicer had visible food remains on it while not being in use.
      • Corrective Action(s): Meat slicers should be cleaned and sanitized after finishing use, or every 2 hours, whichever comes first. Leaving it with food debris on it may cause cross contamination.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is an abundance of food debris underneath the kitchen equipment, close to the wall.
      • Corrective Action(s): This may cause a pest issue and is unsanitary. When cleaning the kitchen, make sure to scoop out the food debris close to the walls, and not push it back so its not seen. Have your employees refer to your sanitation plan for proper cleaning instructions if needed.
      • Correction Date: 1 week.
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: An open bag of potato starch was being stored on the floor in the storage room. A box of potato was stored directly on the floor. Condensation was noted inside the clean plastic inserts that were stacked together.
      • Corrective Action(s): Store food product in hard containers with tight fitting lid. Store pototoes off the floor. Allow inserts to air dry after washing before using or being put away.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Staff washroom at the back of the kitchen did not have warm water (time of the inspection 3pm and the water was allowed to run for at least 3 mins).
      • Corrective Action(s): Service the handwashing station.
      • Violation Score: 3