INSPECTION REPORT Health Protection ALUI-BEYTA2

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 12, 2019	TIME SPENT 1 hour
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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pork roast in metal tray was at 8 deg C, stored inside prep cooler (on right side, usually designated as the "palmer room" cooler). Corrective Action(s): Staff member indicated pork roast had been placed there less than 2 hours ago; roast was moved to a working cooler. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted There is the main upstairs kitchen, the bar area, and the downstairs prep kitchen (which is mostly for cold food/salad prep, but has several freezers and a walk in cooler). Main kitchen: Handsinks equipped with liquid soap, paper towels, hot/cold running water Walk in cooler at 3.2 deg C All other coolers at 4 Deg C less All freezers at -18 deg C or less Thermometers present in coolers and freezers, temperature logs maintained (ensure to maintain daily) Quat spray sanitizer at 200 ppm QUATS Bleach rag bucket at 100 ppm chlorine residual High temperature dishwasher achieved 7 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: 2.9 Walk in freezers and upright freezers at -18 deg C or less 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 23.9 deg C General sanitation good Handsink in bar area is stocked with liquid soap and paper towels