INSPECTION REPORT Health Protection GNAH-CTURFZ

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 July 18, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Raoul Anderson		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Several cutting boards noted with deep cuts and impossible to clean and sanitize properly. Kitchen staff was chopping veggies on one cutting board with black marks and deep cuts. Operator switched to a new cutting board when asked. Corrective Action(s): Remove cutting boards that have deep cuts, black marks and not in good working condition from the kitchen. Do not utilize this boards to prepare food as it is impossible to sanitize these borads. Date to be corrected by: Today Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1- Trays of frozen cooked food observed siting on the floor inside walk in freezer. Food noted covered but stacked. This is not a food safe practice as all food should be off the floor by at least 6 inches. Corrective Action(s): Protect food from potential contamination. Lift food trays off the floor at least 6 inch and organize the freezer in such a way that not overloaded. Maintain safe food storage practices inside the freezer. Date to be corrected by: Next routine inspection Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Drain flies noted in dishwashing room. Operator stated that they follow cleaning and sanitation plan including use of biocidal liquids, flush drains etc. However, the issue persists. Corrective Action(s): Ensure to perform a deep cleaning under dish pit and behind equipment. Remove grease and build ups behind dishwasher conveyer. Try to plug drains when it is not in use. Consider using bleach-water solution if compatible with your operation. Contact your pest control company if the issue continues. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1- Range hood noted with accomulation of grease and dust. This may contaminate food and have a fire hazard. 2- Several ceiling tiles noted out of place, damaged or not in proper place. Ceiling tiles should be in place to protect food and clean dishware from contamination from above. Corrective Action(s): 1- Clean and maintain range hood. Remove dust and grease from the stainless steel grills. 2- Repair or replace damaged, peeled or misplaced ceiling tiles in kitchen. date to be corrected by: Next routine inspection Violation Score: 3

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

Comments

Routine inspection Ice maker has been repaired. Please ensure machine facing is free from rust so that ice is protected from potential contaminants. - Hand washing stations supplied with liquid soap and paper towels. All hand washing station must be equipped with liquid soap and paper towel so that staff can wash hands easily. - Walk in coolers measured at or below 4 degree C. Food protected from contamination in coolers. No food observed on the floor. Raw cooked separation observed and discussed with staff at the time of this inspection. - Walk in freezer measure at or below -18 C. Overloading freezer discussed. See notes above. - Temperature monitoring log for all cooling unit noted and kept updated. - Hot holding for soups and broths measured at or above 60 C. Meat hot holding measured above 60 C. - QUAT sanitizer 200-400 ppm available in sani buckets as well as spray bottles. Ensure to refresh the solution in sani buckets if the solution is murky. - Cutting boards discussed. See notes above. - Pest discussed. - food cooking and cooling procedure discussed. Cooling procedure appears being followed. A copy of this report left with the facility manager.