INSPECTION REPORT Health Protection TCHN-C4AT59

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 June 24, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 28, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation: Expired dairy products (1% buttermilk, JN 22; half&half, JN18) observed in first floor kitchen walk-in cooler. Corrective Action(s): Please dispose of all products past its best before date. Correct by: immediately Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bar side: undercounter cooler nearest espresso machine measured to be 7.6°C. As perishable product is stored in there (dairy), temperatures need to be maintained at 4°C or below. **Corrected during inspection** Floor manager instructed staff to move perishable products to walk-in cooler at time of inspection. Please contact refrigeration technician to have unit serviced such that the unit can maintain temperatures of 4°C or less. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher measured to reach 65.5°C. Rinse cycle must reach 71°C to properly sanitize dishes and utensils. Kitchen manager stated he will contact service technician immediately. Corrective Action(s): Contact technician to have unit serviced immediately. In meantime, sanitize dishes with 100ppm bleach solution (1/2 tsp household unscented bleach / 1L water). Soak in sanitizer solution for 30 sec and let air dry. Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in: 1. bakery equipment storage area along shared wall with dish pit, and 2. under dry storage shelving in 1st floor kitchen. Corrective Action(s): Notify pest control company of sightings and follow instructions from pest control. Remove droppings with appropriate protective equipment (e.g. goggles, masks, gloves) and clean/sanitize areas. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. cooking line: grease build up observed along range hood. grease dripping can potentially contaminate food, and become an attractant to pests. 2. bar side: build up of water and dried up debris under sinks. can potentially become harbourage area for pests or act as water source for pests 3. bakery: ceiling tiles appear to be water-damaged or peeling at time of inspection 4. dishpit: hole observed in wall where pipes are plumbed under the dishwasher. A pack of rodent bait appears to be inside hole. Corrective Action(s): 1. schedule cleaning of range hood more frequently; currently once every 4 months. correct by: immediately 2. clean areas immediately; include areas as part of regular sanitation plan correct by: immediately 3. replace ceiling tiles; all surfaces should be of a material that is smooth, non-absorbant and easily cleanable correct by: October 24, 2021 4. remove rodent bait immediately. bait must be in a locked container. please notify pest control if this area needs to be sealed correct by: immediately Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher not reaching sanitizing temperatures Corrective Action(s): Have unit serviced such that it can reach 71°C at dish surface (generally 82°C at gauge) Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: server station chest freezer: -16.4°C 1 door cooler, Danby: 5.6°C cooking line prep station 1 (nearest salad station): 7.0°C prep station 2 (nearest dish pit area): 5.0°C prep station 3 (beside deep fryer): 4.6°C salad station 2 door cooler: 2.2°C prep table: 5.8°C chest freezer: -14.6°C cooler (main kitchen): 4.0°C bakery walk-in cooler (bakery): 6.0°C 1 door freezer: -7.2°C 3 door freezer: -12.2°C bar walk-in: 4.6°C undercounter cooler (nearest glasswasher): 5.8°C 1st floor kitchen walk-in cooler 1 (water storage; outside kitchen area): 5.4°C walk-in cooler 2 (inside kitchen area): 5.8°C walk-in freezer: -21.0°C Sanitation: handwashing sinks equipped with hot/cold running water, liquid soap and paper towels QUATS in spray bottles measured 400ppm glasswasher measured 12.5ppm iodine General: Ice machines clean; scoops stored on holder on side of machine Overall sanitation of facility satisfactory