INSPECTION REPORT Health Protection 230899

PREMISES NAME Redwoods Golf Course Restaurant		Tel: (604) 882-2678 Fax:
PREMISES ADDRESS 22011 88th Ave Langley, BC V1M 2M3		INSPECTION DATE May 29, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Doug Hawley		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar area had no liquid soap for handwashing Corrective Action(s): CORRECTED AT TIME OF INSPECTION: Liquid soap dispenser installed during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Surfaces (grill canopy baffles) had coating of cottonwood fluff. Fluff seen in other areas on floors. Corrective Action(s): Implement a plan on securing entrances + exits better during cottonwood season to prevent infiltration of outside contaminants. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Residue, appearing to be mildew, built up on upper back wall of ice machine Corrective Action(s): disinfect + sanitize inside of ice machine Violation Score: 3

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

Comments

Observations: Bar Area: - all coolers maintaining foods at 4C or colder - glass washer iodine sanitizer measured 12.5 ppm residual at surface - quat sanitizer - 200 ppm residual in spray bottle KITCHEN Area: - Handsinks maintained with hot + cold running water, liquid soap + single use dispensed paper towels - Walk-in cooler: 0C - Prep cooler + all undercounter coolers: 4C or colder - All freezers maintaining foods at -18C or colder - Hot held soup at 60C or hotter - Quat spray bottles measured at 200 ppm residual - High-temp dishwasher: 73C - Dry storage organized + item stored off ground.