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St. David's House - South

1117 51A St, Delta · Restaurant

15 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot dry cycle is being used. Sanicycle takes 4.5 hours.
      • Corrective Action(s): Reminder to use sani-cycle or sanitize manually. Call Environmental Health Officer for other options.
      • Violation Score: 5
  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher quick cycle does not sanitize dishes and utensils.
      • Corrective Action(s): Use sani cycle for washing and sanitizing dishes and utensils. When using chlorine sanitizer for cutting boards etc, use 100-200ppm - see below.
      • Violation Score: 15
  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher is being used with "light wash" cycle. This cycle is not a sanitizing cycle. The food counters are only being cleaned with a cleaner. No sanitizer is used.
      • Corrective Action(s): Use the sani-cycle and hot dry cycles for cleaning and sanitizing all dishes and utensils, including breakfast and lunch dishes. Use a sanitizer before working on food counter. All dishes, utensils, pots, cutting boards, etc. must be washed, rinsed, sanitized, and air dried. The poster previously provided and is posted has options for sanitizing, such as 1 tsp (5mL) of domestic bleach in 2 Liters (2000mL or 8 cups) of water. ***Provide an UPDATED copy of an acceptable sanitation plan to Fraser Health and ensure it is followed.
      • Violation Score: 25
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff chef working alone in kitchen today has not taken a Food Safety training course.
      • Corrective Action(s): When manager/supervisor is away, at least one person on site is to have a valid (<5 years old) Food Safe Level 1 (or equivalent food safety training course) certificate.
      • Violation Score: 1
  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher has a "sani-rinse" cycle and "heat dry" option which is not being used for lunch dishes. The spray sanitizer is a cleaner-disinfectant which states to leave surface wet for 10 minutes and to rinse with potable water if using on food contact surfaces. Wiping cloths are not sanitized but are washed frequently.
      • Corrective Action(s): Use the sani-rinse/heat dry cycles on dishwasher. For counters and wiping cloths in the kitchen, wash, rinse, sanitize, and air dry. Use an effective sanitizer. If label states to rinse with potable water, then follow with a rinse step after sanitizing for appropriate contact time. ***Update your sanitation plan and provide copy to Fraser Health.
      • Violation Score: 15
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Two of three coolers did not have indicating thermometers for verifying food storage temperature. Do not rely on fridge thermostats.
      • Corrective Action(s): Provide accurate indicating thermometers for all coolers.
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions