INSPECTION REPORT Health Protection ALUI-BM5RTA

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 25, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 02, 2020
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese slices in prep cooler drawer were at 9 deg C. Corrective Action(s): Move cheese slices to working cooler at 4 deg C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed downstairs in the chemical storage area as well as the area with the cases of bottled water/pop. Corrective Action(s): Premises currently has Orkin Pest control visits (most recent report dated February 10) as well as Bio Pest Control (biweekly visits). Frequency of visits may need to increase if rodent activity does not decrease. As discussed, there is to be NO poison put inside the building at any time. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed in downstairs chemical storage area as well as where the cases of bottled water/pop are stored. Corrective Action(s): Remove all droppings and sanitize areas thoroughly with a mixture of bleach/water (at 1000 ppm). 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, the bar area, and the downstairs prep kitchen (which is mostly for cold food/salad prep, but has several freezers and a walk in cooler). Main kitchen: Handsinks equipped with liquid soap, paper towels, hot/cold running water Walk in cooler at 3.0 deg C With exception of above mentioned cooler drawer, all other coolers at 4 Deg C or less All freezers at -18 deg C or less Thermometers present in coolers and freezers Quat spray sanitizer at 200 ppm QUATS Bleach rag bucket at 100 ppm chlorine residual High temperature dishwasher achieved 73.6 deg C on rinse cycle at dish level (minimum 71 deg C required) Downstairs kitchen: Walk in cooler was being defrosted and not in use at time of inspection. No foods were stored inside. 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 Bar area: Iodine glass washer at 12.5 ppm iodine on rinse cycle Beverage walk in cooler at 3.2 deg C Handsink in bar area is stocked with liquid soap and paper towels