INSPECTION REPORT Health Protection 242645

PREMISES NAME Newlands Golf & Country Club (Banquet Kitchen)		Tel: (604) 533-3288 Fax: (604) 533-5610
PREMISES ADDRESS 21025 48th Ave Langley, BC V3A 3M3		INSPECTION DATE April 30, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Raoul Anderson		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vinegar solution used to sanitize large size platters that cannot go through conveyor dishwasher -Vinegar is not an approved sanitizer. Sanitize all your utensils and wares with a sanitizer such as Quats after washing & rinsing to ensure they are properly dishwashed and sanitized. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tray of cooked ham placed directly on raw meat. -Place cooked food items on higher shelf or away from raw meat to prevent contamination Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Commercial can opener installed to work table observed with stains & heavily soiled. -Thoroughly clean and sanitize the can opener in between each use to prevent build-up of filth. -Clean and sanitize dry ingredients bins. Date to be corrected by: Today -Clean floors underneath the dishwasher and dry storage room. Date to be corrected by: Today Corrective Action(s):

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Note* -Ensure all plastic inserts with food items are bathed in high enough level of ice to allow cold holding at or below 4C -Salad bowls in buffet display area also have to be more deeply inserted into ice bath. -Utensils and other food items are to be stored 6 inch off the floor in dry storage area to allow easy cleaning -Ensure all handsinks near glass washers are supplied with liquid soap and paper towels. -All cooling units measured at or below 4C -All freezer units measured at or below -18C -Conveyor type high temp dishwasher achieved 74C at plate level during final rinse cycle -All glass washers measured at 12.5 - 25 ppm iodine -Quats sanitizer bottle measured at 200 ppm -All hot held items measured at or above 60C -All handsinks in main kitchen supplied with hot & cold running water, liquid soap and paper towels. Bakery: -Ensure sanitizer solution is available to disinfect food contact surfaces throughout the day, not just during the start and end of the day. -All temperatures are satisfactory -High temp dishwasher registered 71C at final rinsing cycle -All handsinks adequately supplied. Ensure to put paper towels in dispensers.