Fraser Health Authority



INSPECTION REPORT
Health Protection
MUPN-BLBT9L
PREMISES NAME
Meadow Gardens Golf Club - The Loft Lounge and Eatery		Tel: (604) 465-5474
Fax: (604) 465-8470
PREMISES ADDRESS
19675 Meadow Gardens Way
Pitt Meadows, BC V3Y 1Z2		INSPECTION DATE
January 30, 2020		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Hanna Brycheoutaya		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): White Streamline cooler at the end of the line was at 7C. Unit was adjusted and came back down to 2C during inspection.
Corrective Action(s): Continue to monitor this and repair if need be. Unit may need replacing if it is unable to consistently maintain 4C or less at all times despite repairs/adjustment.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Leak under bar ice bin and a pool of water was building up underneath.
Corrective Action(s): Repair leak and clean up water to prevent breeding of flies/pests. Repair person called in during inspection. Repair due: Jan 31, 2020.
Violation Score: 9

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

Other observations:
√ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C
√ Cooling reviewed, ice bath system used, no concerns with process noted
√ Food up off floor ≥6”, ready to eat foods stored above raw foods
√ Hand wash stations fully stocked
√ Quats sanitizer available at 200ppm
√ High temperature dishwasher sanitizing at ≥71°C
√ Bar glass washer at 12.5ppm iodine
√ General sanitation and maintenance is satisfactory
√ Thermometers present
√ Temperature logs maintained regularly - some dates missed, try to monitor and record daily.
√ Staff with FoodSafe present
√ No concerns with staff hygiene or food handling noted during inspection