INSPECTION REPORT Health Protection ALUI-AQATGY

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 August 16, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Observed tray of roast beefs in walk in cooler in upstairs kitchen that was sitting on tray uncovered. Roast beefs were at 1 deg C and had already cooled. Also observed other food items that were uncovered (one plastic bucket of sliced carrots in a liquid, amongst a few other containers). Corrective Action(s): Ensure to cover all foods in your cooler to prevent any potential contamination. Correct By : Today Violation Score: 3

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

Comments

Note: 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 2.9 deg C Walk in freezer at -17 deg C All other coolers at <4 deg C -->For prep coolers, ensure to only put enough food in the inserts to be used within a 2 hour period as the tops are often left open during meal services, which raises the temperature of the food. Do not overfill these inserts. All freezers at -18 deg C Thermometers present in coolers and freezers, temperature logs maintained (ensure to maintain daily) Quat spray sanitizer at 200 ppm QUATS High temperature dishwasher achieved 75 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 Fumehood ok, due for servicing in approx 1 month Downstairs kitchen: Walk in cooler: 2.8 deg C Walk in freezers: -17 deg C All other upright freezers at <-18 deg C 3 compartment sink available on site 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 Bar area: Iodine glass washer at 12.5 ppm iodine on rinse cycle Beverage walk in cooler at 3 deg C General sanitation good Ensure that handsink in bar area is always stocked with liquid soap and paper towels

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AQATGY
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: 0.08 hour Specific comments:
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