INSPECTION REPORT Health Protection ADIG-D3RU4G

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 March 27, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raoul Anderson		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Droppings on floor beneath spice rack. Corrective Action(s): Thoroughly clean and sanitize floor in this area. Thoroughly clean and sanitize pots stored in this area. Pest control contractor must install adequate traps in this area. Monitor the area for further activity. Remove and clean up all spills as soon as possible. Date to be completed by: Immediately. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 207 noted on Routine inspection # ADIG-D3QUE5 of Mar-26-2024 Previously served food not discarded [s. 15] Observation: Buns are being pulled from buffet each day (served from customers) and combined in bread bins. Once the 3 large bread bins are full enough, bread is rebaked and made into bread crumbs or croutons. High potential of contamination from buffet service and customers. Correction: Ensure only unserved buns are used for bread crumbs. Date to be corrected by: Immediately. Code 401 noted on Routine inspection # 82108 of Sep-12-2012 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwash station near ice machine must be able to operate hands free. Please correct immediately so that the spray nozzle does not need to be held. Correction:

Comments

Follow up from Routine Inspection: -Spice rack noted from yesterday has been cleaned and re-organized. Contaminated items have been discarded. -Spices now stored in pest proof containers, thank you, great job. -Utensils and equipment appear clean and have been relocated to clean dish equipment area. -Buns stored in bins from yesterday have been discarded, thank you. -No further buns are stored under prep tables. Operator plans on using rack system for drying. -Operator using main hand sink in meat prep area for hand washing, thank you. Cooling: -Operator said staff will be re-educated on cooling of large meat roasts and these will be cut up into portions to allow faster cooling. -Facility must follow food safety plan on cooling large roasts and ensure there is monitoring in place. -Please submit a food safety plan for review as discussed.