INSPECTION REPORT Health Protection ALUI-B96RD2

PREMISES NAME Northview Golf & Country Club (Kitchen/Duffey's Sports Grill)		Tel: (604) 574-0324 Fax: (604) 574-0341
PREMISES ADDRESS 6857 168th St Surrey, BC V3S 8E7		INSPECTION DATE February 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 11, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various food items in upright "pepsi" cooler (chopped vegetables, sauces, etc) were probed to be at 6-7 deg C. Corrective Action(s): Foods moved to a working cooler. Do not store any foods in this cooler until it has been adjusted/repaired to maintain an internal temperature of 4 deg C or less consistently. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler ("pepsi cooler") across from cooking line was at 6-8 deg C throughout inspection. Corrective Action(s): Adjust or repair cooler such that it maintains an internal temperature of 4 deg C or less consistently. Correct by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted There is the main upstairs kitchen as well as the downstairs prep kitchen (which is mostly for cold food/salad prep, but has several freezers and a walk in cooler), as well as the bar area. Main kitchen: Handsinks equipped with liquid soap, paper towels, hot/cold running water Walk in cooler at 3.8 deg C Other than above mentioned upright cooler, all other coolers at 4 deg C or less All freezers at -18 deg C or less Thermometers present in coolers and freezers, temperature logs maintained Quat spray sanitizer at 200 ppm QUATS High temperature dishwasher achieved 74.1 deg C on rinse cycle at dish level (minimum 71 deg C required) Dry storage area good General sanitation satisfactory No signs of pests observed at time of inspection Downstairs kitchen (used for salad prep mainly) Walk in cooler: 3 deg C Freezers at -18 deg C or less 3 compartment sink available on site for vegetable washing, but dishes are brought upstairs for washing/sanitizing Hot/cold running water, liquid soap, paper towels available at handsink Quat spray sanitizer available at 200 ppm Quats General sanitation in downstairs kitchen is excellent Temperature logs maintained for downstairs kitchen up to date Bar area: Iodine glass washer at 12.5 ppm iodine on rinse cycle Beverage walk in cooler at 3.9 deg C General sanitation good Handsink in bar area is stocked with liquid soap and paper towels (which are located above the glasswasher) Staff on site have a valid FoodSafe. As discussed, there must always be at least one person per shift that has a valid FoodSafe certificate.