INSPECTION REPORT Health Protection ADIG-D3QUE5

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 26, 2024	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Raoul Anderson		NEXT INSPECTION DATE April 03, 2024
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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Beef and pork are being covered and cooled as whole large roasts or large half roasts in the walk in cooler. Corrective Action(s): Best practice is to cut roasts in to smaller portions to cool. Ensure temperatures are being monitored so that portions are being cooled to 4C as soon as possible. Date to be corrected by: Immediately. Violation Score: 5 207 - 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. Corrective Action(s): Ensure only unserved buns are used for bread crumbs. Date to be corrected by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Buns are being stored open and under the prep counter (used for meat and fish prep area) and next to garbage and compost bins. Some fruit flies in this area. Corrective Action(s): Ensure all food is being stored covered, away from garbage and not directly below food prep areas. Date to be corrected by: Immediately. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1. Spice rack area: abundance of rodent droppings on the white cutting board shelf, on top of plastic wrapped sugar and spices and behind various plastic wrapped containers of food ingredients. Some droppings found inside sugar or spice container. All tongs and utensils are stored directly below this shelf that is heavily contaminated. 2. Dry storage room: some isolated droppings at the back of the wood chips and in back corners. Corrective Action(s): Discard immediately all spices not in pest proof containers. Remove all spices from this shelf and thoroughly clean and sanitize this area. Clean and sanitize all equipment below. Call a pest control contractor. Ensure only pest proof containers are used. Date to be corrected by: Immediately. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Main prep area has only one sink that is not easily accessible for hand washing. Observed that this is used as a multi-purpose sink for knife washing and small equipment washing. Sanitizer is also at this station. Corrective Action(s): Install an easily accessible, designated hand sink in this area if this station is intended for equipment washing. Date to be corrected by: 3 months. Violation Score: 3

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

Comments

Food Handler Hygiene -Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Coolers are below 4C -Food in cold holding Freezers are below -18C -Hot holding food items at buffet were pulled off buffet just before the inspection. Ensure buffet service is limited to 2hrs and temperatures are recorded. Hot holding items must be held at 60C or hotter. -Specialized Food Processing: -Advanced preparation of items such as salmon for banquet service: fish is placed on trays and seasoned. Operator was observed to place this back in cooler after prep, great job. -Approved Food Source - food ingredients from an approved source -Food in coolers are stored in covered containers; food storage is organized in coolers to prevent contamination Maintenance and Sanitation -Dishwasher - Final rinse temperature is >71C at the plate surface (74.1C measured) -Sanitizer bottles - have 400ppm Quats measured -Storage of chemicals is separate and away from food -Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition Administration -Valid operating permit is posted in public view -Staff is certified in food safety