INSPECTION REPORT Health Protection ALUI-AW8T4U

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 February 22, 2018	TIME SPENT 1.5 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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various food items in metal inserts (veggies--letuce, etc) in the line coolers were at 10-12 deg C. Staff indicated they were brought out 30 minutes prior to inspection. Corrective Action(s): Move food items to working cooler immediately. In the future, any items that have not been time tracked (ie. if they are above >4 deg C, there should be a record of when they were brought out of the cooler) will be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No Temperature logs available for entire upper kitchen area. Kitchen manager was not able to provide any logs for the upstairs kitchen from the past month. Corrective Action(s): Begin taking temperature logs immediately. This is extremely important as your facility has a large number of coolers and freezers. Correct by: Immediately 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 3.3 deg C Walk in freezer at -19.3 eg C Upright glass door cooler in servery area: 3.9 deg C For the 2 line coolers across the stoves, 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 76.2 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 Downstairs kitchen: Walk in cooler: 2.1 deg C Walk in freezers: -15 deg C All other upright freezers at <-18 deg C 3 compartment sink available on site for vegetable washing, but dishes are brought upstairs for washing/sanitizing 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 Temperature logs maintained for downstairs kitchen up to date Bar area: Iodine glass washer at 12.5 ppm iodine on rinse cycle Beverage walk in cooler at 3.9 deg C General sanitation good Handsink in bar area is stocked with liquid soap and paper towels Note: Kitchen manager has FoodSafe equivalent certificate "Safecheck Advanced Food Safety". Ensure that there is always at least one staff on each shift that has a copy of their FoodSafe certificate (or equivalent) on site to verify. Any certificate issued before July 29/2013 will expire this year on July 29. To renew FoodSafe certificates, you can : 1) Retake the level 1 course or 2) Go to FoodSafe.ca and take the online refresher course.