INSPECTION REPORT Health Protection ALUI-B36QNP

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 July 30, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 31, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Many food items in the two prep coolers across from the cooking line were between 12-14 deg C: 1) All foods in the inserts that had been placed there for over 4 hours and were still quite full (cubed ham, spinach, chopped mushrooms, sliced vegetables, eggs, etc). 2) Several food items in the prep cooler sliding drawers were >4 deg C (raw chicken, raw vegetables) Corrective Action(s): 1) All food items in the prep inserts discarded. 2) Raw meats moved to walk in cooler. All food must be at 4 deg C or less. If prep inserts cannot maintain this temperature because it gets busy, then you should only be putting enough food in the inserts to use within 2 hours (and discard what is not used at the end of this time period). Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Both prep coolers across from stoves/cooking line were unable to maintain internal temperature of 4 deg C or less. Corrective Action(s): Adjust/Repair coolers immediately to be able to maintain internal temp of 4 deg C or less. Correct by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted, manager not on site at time of inspection. Kitchen chef was person in charge. 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 4 deg C Other than above mentioned prep coolers, all other coolers were at 4 deg C or less Walk in freezer at -13 deg C All other freezers at -18 deg C or less Thermometers present in coolers and freezers, temperature logs maintained (ensure to maintain daily) Quat spray sanitizer at 200 ppm QUATS Bleach rag bucket at 100 ppm chlorine residual High temperature dishwasher achieved 7 deg C on rinse cycle at dish level (minimum 71 deg C required) Dry storage area good General sanitation good, floors underneath cooking line and sides of equipment are satisfactory No signs of pests observed at time of inspection Downstairs kitchen: Walk in cooler: 3.4 deg C Walk in freezers and upright 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 deg C General sanitation good Handsink in bar area is stocked with liquid soap and paper towels Note: Kitchen chef has FoodSafe certificate that will be expiring at the end of this month. To renew FoodSafe certificates, you can : Go to FoodSafe.ca and take the online refresher course.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B36QNP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: canola oil, salad dressing
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment