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Cascades Casino Delta - Match

6005 BC-17A, Delta · Restaurant

6 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Garlic butter container and garlic sbread stored at room temperature for over 2 hours. Probed at 19C.
      • Corrective Action(s): Garlic butter and garlic bread discarded. Garlic in an oxygen free environment can allow for bacterial growth and/or toxin production (clostridium botulinum). Store garlic butter in the cooler at 4C. Take out small portions to use up within 2 hours during meal rush.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) High temperature dishwasher final rinse cycle measured at 48C after multiple cycles. Rinse gauge noted at 73C.
      • 2) QUATS sanitizer pail measured <200ppm. Refilled at 3 compartment sink dispenser and still <200ppm. No quats solution noted feeding through the tube, container was empty.
      • Corrective Action(s): 1) Staff instructed to set up manual sanitizing in the 3 compartment sink - QUATs measured at 200ppm. If required, wash and sanitize all dishware/equipment/utensils in the banquet kitchen dishwasher.
      • 2) Staff replaced container. QUATS sanitizer from mounted dispenser measured at 200ppm. Pail refilled.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1) Two knives stored in gap between prep cooler and handsink.
      • 2) Bar ice scoop stored on top of ice.
      • Corrective Action(s): 1) Knives removed and placed into dishwashing area. Do not store knives in between equipment as there is food debris that falls into this area. Store in a sanitary manner (eg. clean container, magnetic strip).
      • 2) Staff removed ice scoop. Store in designated scoop holding area.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Grease accumulation noted on:
      • - inside top right corner of vent hood
      • - ventilation filters
      • 2) Left prep cooler cutting board stained with black residue.
      • Corrective Action(s): 1) Deep clean above noted areas.
      • Correct by: Today
      • 2) Resurface or replace cutting board.
      • Correct by: As soon as possible
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) High temperature dishwasher final rinse cycle measured at 48C after multiple cycles. Rinse gauge noted at 73C. Maintenance noted that the booster was the problem and technician will be on-site tomrrow morning for service. Ecolab was also contacted during the inspection - dishwasher technician will be on-site in a 1 hour and will hook up chlorine sanitizer until the booster is repaired.
      • 2) No hot water detected in 2 small staff washrooms,
      • Corrective Action(s): 1) Repair/service dishwasher to have a final rinse temperature of at least 71C at the dish level and 82C/180F at the manifold. Send inspector service reports.
      • Correct by: As soon as possible
      • 2) Adjust/repair handsink to have both hot and cold running water.
      • Correct by: As soon as possible
      • Violation Score: 9
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): The dipper well that the ice cream scoop is dispensed in is not on.
      • Corrective Action(s): Ensure that the dipper well is on at all operational times of the restaurant so that the scoop can adequately be cleaned.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There is sanitizer present but during the entire duration of the inspection, employees were not seen using it to clean food contact surfaces, they only used a wet cloth to clean them.
      • Corrective Action(s): This is unsanitarty and may cause cross contamination. Ensure that employees are using the sanitizer buckets or spray bottles to clean and sanitize food contact surfaces and to prevent cross contamination.
      • Violation Score: 5
  6. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The "Bud room" bar was used for mixing drinks. Shelled eggs and lemons were stored in the bar fridge in that room.
      • Corrective Action(s): Only beer and wine may be served from the Bud room bar until a hand washing station is provided.
      • Violation Score: 9