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Tsawwassen Springs - Restaurant/Bar

5133 Springs Blvd, Delta · Restaurant

19 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt accumulation in dry food storage room on floor in corners.
      • Corrective Action(s): Thoroughly clean floor under shelves, along coving, and in hard to reach areas. This will help with monitoring for pests.
      • Violation Score: 3
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Small volume of salad dressings and cooked produce in salad prep cooler is being kept at 8C/47F (food and air temperature).
      • Corrective Action(s): All higher risk foods are to be stored at 4C/40F or colder. Cooler adjusted during inspection. Your thermometer appears to be accurate. Check again and move higher risk food to alternate cooler if needed. Food to be discarded if stored at >4C for >2 hours.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Glassware washer in the PQ bar - 0ppm iodine detected and 0ppm chlorine detected after final rinse. Checked several times. Iodine sanitizer bottle is 1/2 full.
      • Corrective Action(s): Sanitize glassware and utensils using main dishwasher or manually until glassware washer is able to provide 12.5ppm iodine (or 50-100ppm chlorine). Provide test strips to check daily.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few mouse droppings noted (under equipment along floor wall junction in dry food storage).
      • Corrective Action(s): Clean and sanitize and continue to monitor for pests and consult with your licenced pest control. Seal any holes where pests can enter. Continue to keep all food in pest proof bins.
      • Violation Score: 3
  4. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sauce splatter noted on wall behind dry storage shelf; dead mouse in snap trap observed beneath shelf.
      • Corrective Action(s): Mouse trap disposed, areas cleaned and sanitized during the inspection.
      • Violation Score: 3
  5. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): (1) Food debris noted on some dishes/plates in dry storage.
      • (2) Food residue noted on can opener. Can opener was used yesrterday.
      • (3) Icing sugar noted on clean mixer attrachment in storage.
      • Corrective Action(s): Operator placed above equipment into the dishwasher at the time of the inspection.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Econo -Clean solution used as the sanitizer in the bar and on the dining tables. Econo-Clean solution product label does not indicate it is a food contact surface sanitzer.
      • Corrective Action(s): Do not use the Econo-Clean solution as a sanitizer. Use a food contact surface sanitizer (eg. QUATS, bleach). QUATS (Ostrosan) sanitizer from the mounted dispenser in the main kitchen to be used.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): (1) Knife observed to be stored in the gap between equipment.
      • (2) Several dry storage lids observed to be cracked.
      • Corrective Action(s): (1) Knife removed and placed into the dishwasher during the inspection.
      • (2) Lids replaced during the inspection.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted in the following areas:
      • - List of dry ingredient containers.
      • - On trays in the dry storage room.
      • - Floors of the dry storage room.
      • - On the sides of the mixer in the baking area.
      • - Floors behind bakery equipment (eg. mixer, dry ingredient bins, etc.)
      • Corrective Action(s): Lids replaced during the inspection.
      • Remove rodent droppings. Clean and sanitize (with bleach solution) all affected areas. Monitor for new activity.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: (1) Food residue (eg. sauce) noted on trays and containers in dry storage room.
      • (2) Grease accumulation noted behind/below cooking equipment, espcially the deep fryers.
      • (3) Black residue noted on walls inside the ice machine.
      • Corrective Action(s): Throughly clean and sanitize above mentioned areas. Cooking equipment to be pulled out and area to be deep cleaned.
      • Date to be corrected by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: One handsink in front of house (corner beside bar glasswasher) had no soap and paper towel available.
      • Corrective Action(s): Provide soap and paper towel.
      • Date to be corrected by: As soon as possible
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): There is no sanitizer in the sani buckets and spray bottles. 0ppm chlorine and 0ppm quats detected. Bottle connected to the automatic dispenser is not a sanitizer.
      • Corrective Action(s): Sanitizer connected to the automatic dispenser during inspection. All sani buckets and spray bottles emptied and line purged so that sanitizer provided during inspection. Surfaces and utensils to be re-washed and sanitized properly. Use test strips at correct solution temperature to verify a concentration as per label (200ppm quats) or adjust to 200ppm manually.
      • NOTE: For utensils/knives used continuously on cooking line, use plain hot water (above 60C) or cold water (with ice that is replaced when ice melts) to store utensils and wash & sanitize utensils every 4 hours. This should be in your sanitation plan and training procedures.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some rodent droppings noted in prep kitchen on floor and in dry food storage room on floor. Traps empty. Latest pest control report from mid August available for review. Some holes where pest may enter have been sealed.
      • Corrective Action(s): Check all food and discard any food where there are signs of contamination - No signs of food contamination today. Keep food in pest proof bins. Clean up food spills daily. Continue with cleaning, licensed pest control, monitoring, and follow advice of pest control expert.
      • Violation Score: 9
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Front bar spray bottle is not labelled.
      • Corrective Action(s): Label all chemical bottles and containers to accurately show contents. Use all chemicals as per label from manufacturer.
      • 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): Quats sanitizer in main kitchen - 0ppm. Ice machine in bar area requires cleaning (some black debris noted on ceiling of ice well). Continuously used utensils to be cleaned and sanitized every 4 hours or less.
      • Corrective Action(s): Quats sanitizer in wiping cloth bucket changed during inspection - now at 200ppm - good. Clean and sanitize the bar area ice machine. Update sanitation plan.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Sushi rice - to be discarded after time limit.
      • Corrective Action(s): Provide food safety plan for sush rice to Fraser Health for review.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is ok but some food/debris on shelves in back food prep counter area.
      • Corrective Action(s): Follow a routine cleaning schedule. Clean hard to reach areas regularly.
      • Violation Score: 3
  9. Follow-Up Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware washer in bar area has no sanitizing rinse (0ppm chlorine in final rinse water and bottle is empty).
      • Corrective Action(s): New bottle with sanitizer provided during inspection. After machine was run (and primed), 100ppm chlorine detected in final rinse water (minimum 50ppm required based on water temperature). Provide chlorine test strips and monitor daily.
      • Violation Score: 15
  10. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked chicken grilled this morning is in hot holding oven - temperature of chicken measured at 115-120F. Food temperature below 140F (60C) for <2 hours..
      • Corrective Action(s): Corrected: Chicken was reheated to about 74C/165F and to be held hot at 60C/140F and grilled prior to service (likely within 2 hours).
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Glassware washer - No chlorine sanitizer measured on glassware after the final rinse (0ppm chlorine detected). There is chlorine in the washwater (100ppm detected using test strip). Chlorine feed labelled sanitizer is connected to the chlorine sanitizer container.
      • Corrective Action(s): Immediately make sure that the glassware is washed, rinsed, sanitized, and air dried. Use the main kitchen dishwasher or sanitize manually (corrected). Check glassware washer and only use it if it can wash, rinse, and then sanitize the glassware. Update Fraser Health. Provide chlorine test strips and check daily/keep records. Also provide colour chart for quats sanitizer test strips to verify the concentration of sanitizer is dispensed as per label on bottle (usually 200ppm).
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Drawer cooler under grill - air temperatture about 8C/ 46F with probe thermometer. Temperature gauge reads 46F. Food in drawer cooler is cooked within 2 hours (short term storage only) and cooler is empty at night (as per chef).
      • Corrective Action(s): Continue to limit time that food is stored in the drawer cooler to 2 hours or less. Check settings to see if the temperature can be brought down to 40F or colder (check in morning and during the day).
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottle in bar labelled sanitizer appears to contain detergent.
      • Corrective Action(s): All chemical bottles are to be labelled accurately and used according to directions on bottle.
      • Violation Score: 3
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dry storage room floor requires cleaning.
      • Corrective Action(s): Clean floor of dry storage room and clean floor under equipment.
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash stations not being supplied with liquid soap/single use towels in dispensers.
      • Corrective Action(s): Ensure all handdsinks are supplied with liquid soap/single use towels in dispensers. Secure towel dispenser at handsink on prep line. Banquet Bar handsink must be kept accessible and free of debris.
  15. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Sanitation: Improvements required. Food/debris noted on shelves, work surfaces, etc. Unorganized work areas and shelves noted.
      • Corrective Action(s): facility is to be kept clean and organized. Store all items in designated areas. Ensure spills are cleaned up asap.
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    0 infractions

  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths used on food contact surfaces are not being stored in a sanitizer.
      • Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. Cloths are to be fully submerged. Monitor - change solution as required.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Shelving unorganized. Cleaning supplies stored next to equipment, food stored next to chemicals, top prep lines unorganized - wiping cloths, etc.
      • Corrective Action(s): Clean and organize. All items are to be stored in designated areas.
      • Violation Score: 3
  19. Routine Inspection

    0 infractions