INSPECTION REPORT Health Protection JPAK-CGCNLR

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 July 15, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge)		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed minor build-up of debris in the corner of back storage room. Corrective Action(s): Ensure to clean out the area as the debris resembles rodent droppings but difficult to see if they actually are. Regular cleaning must be performed to maintain sanitary conditions and monitor for possible pest activity. Date to be corrected by: July 15 2022 Violation Score: 3

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

Comments

Overall sanitation is satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks No sign of pests noted. Reviewed last 3 reports from pest management. No activity observed inside any buildings. Main Kitchen: -All coolers at 4 C or lower; all freezers at -18 C or lower -No hot holding units at the time of inspection -QUAT sanitizer available and in use; detected 200 ppm of QUAT -High temperature dishwasher in good working order; detected 74 C at plate level after final rinse cycle -Ice machine maintained in sanitary condition Bar: -All coolers at 4 C or lower -Ice scoop stored in clean container -Glass washer in good working order; detected 12.5 ppm of iodine residual at the end of its rinse cycle. Lower level prep area: -Two walk-in coolers; one in the hallway and one in the kitchen. Observed walk-in cooler accessible from the kitchen was at 8.9 C; temperature log indicated 6.3 C the morning of. When inquired, the main chef Chad indicated that the technician turned the temperature up slightly to defrost the icing. Once the temperature was set to 38 F, the temperature of the walk-in cooler dropped to 4 C within minutes. -Walk-in freezer at -18 C or lower -Hand washing station stocked with liquid soap and paper towel -Large compartment sinks available for prep -Meat slicer is used for cheese and meat; after each use, it is disassembled and taken to the dishwasher upstairs.