Coast Tsawwassen Inn - Banquet Kitchen
1665 56th St, Delta · Restaurant
17 inspections
- Routine Inspection
1 infraction
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): A pot of soup/sauce stored in the walk in cooler had food temperature of 70C. Hot food is not being cooled quickly.
- Corrective Action(s): For food safety, cool hot foods quickly from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Staff are now using ice bath to cool sauce before storing in walk in cooler.
- Violation Score: 5
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
0 infractions
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in spray bottle registered at 100 ppm
- Corrective Action(s): Ensure food contact surface sanitizer is made fresh daily and registers at least 200 ppm Quats or follow manufactures instructions
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 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
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Some hard to reach areas, especially floors under equipment in kitchen and in dry storage room, require better cleaning.
- Corrective Action(s): Update your written cleaning schedule. Keep all items 6 inches up off of floor to allow for cleaning. Recommend monitoring for pests in the dry storage room near the walk in freezer.
- Violation Score: 9
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Meat slicer has food stuck on back of the blade.
- Corrective Action(s): Staff advise they will wash, rinse, and sanitize the meat slicer immediately. Recommend providing a brush to clean the back of the slicer blade.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris noted on floor and shelves.
- Corrective Action(s): Deep clean kitchen including under equipment, all counters and shelves, insulated food containers, and doors/outside of equipment. Follow a written routine cleaning schedule (daily, weekly, monthly). Clean under shelves in pot/pan storage room - provide pest monitoring trap in this area.
- Violation Score: 9
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: The final rinse temperature gauge for commercial dishwasher may not be working properly.
- Corrective Action(s): Verify that the dishwasher final rinse water temperature gauge is accurate. The final rinse water temperature should show 82C / 180F for the final rinse. Gauges are to be accurate to verify that the wash and rinse water temperatures meet the manufacturer's specifications.
- Violation Score: 9
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: One spray bottle is not labelled.
- Corrective Action(s): Label all chemical spray bottles to accurately show contents. Use chemicals as per label.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Meat slicers observed to have accumulation of food debris during time of inspection.
- Corrective Action(s): Immediately clean/sanitize meat slicer so that all areas are free of food accumulation. Ensure to follow your sanitation plan with regards to cleaning schedule of meat slicer/dismounting for sanitation.
- Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: During time of inspection noted more cleaning required underneath/behind equipment.
- Corrective Action(s): Ensure all hard to reach areas, underneath/behind equipment are cleaning as apart of regular cleaning procedures. Date to be corrected by June 13th/22.
- Violation Score: 3
- 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Structurally: Deteriorating surfaces (walls,flooring) noted.
- Corrective Action(s): Continue efforts to upgrade deteriorating surfaces. Repair damaged walls/flooring. New ceiling tiles installed.
- Violation Score: 1
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food/debris noted on shelving, under storage racks and behind/under equipment, grease trap area soiled - strong odor present. Boiling kettle becoming a storage area for rags and miscellaneous debris.
- Corrective Action(s): Pull all items away from the walls - clean and organize facility. Remove all unwanted/unused items. Store all items in designated areas. Clean area around grease trap - ensure lid is properly sealed. Pasta kettle not to be used to store articles.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Structurally: Deteriorating surfaces noted.
- Corrective Action(s): Continue efforts to keep all surfaces in good repair. Ongoing.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Facility - shelving unorganized. Food/debris noted along walls, under equipment/shelving, etc.
- Corrective Action(s): Clean and organize facility. All items are to be stored in designated areas, in a sanitary manner. All unused equipment is to be removed to free up space.
- Violation Score: 3
- 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
- Observation: Deteriorating surfaces noted.
- Corrective Action(s): Continue efforts to keep all surfaces in good repair. Ongoing.
- Violation Score: 1
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Facility: Shelving soiled, unused items noted, food ingredients unlabelled.
- Corrective Action(s): Clean and organize shelves. Remove all unused items. Label all ingredient bottles.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]