Squamish Valley Golf & Country Club - Inspection Report
Inspection Information:
| Facility Type: | Restaurant |
| Inspection type: | Follow-Up |
| Inspection date: | November 28, 2003 |
| Number of critical violations: | 2 |
| Number of non-critical violations: | 0 |
| Follow-up Required: | Yes |
Violations:
A summary of the violations found during the inspection are listed below.
| Code |
Description / Observation / Corrective Action |
| 108 | Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: Accurate thermometers or chemical test kits are not present and not functional to monitor dishwashing and sanitizing operations.
1.Temperature gauge on High Temp D/W in food prep must be monitored during use! - if 180F not reached in sanitizing cycle, dishes must be sprayed with 100ppm chlorine solution and held for 2 minutes prior to unloading. Have serviced again!
2.Glass washer in bar area requires test strips to monitor iodine concentration.
 |
| 109 | Critical Other (Specify)
Observation: See requirements for renovation on Inspection Report 14Nov03.
Plans required for approval!
|
Comments:
Inspection 28/11/03 at 2pm
-hot holding temp >60C - good!
-refrigeration temps <4C - good!
-food thawed under refrigeration or in cold water - good!
Areas addressed from previous inspections are as follows.
-Sanitation Plan approved 28/11/03.
-Cleaning has continued in food prep area - good!
-High temp d/w in food prep area and glass washer in lounge were serviced.
-Wiping clothes stored in QAC sanitizer - good!
-Walk in cooler organized - good!
30/01/04 Addressed from previous inspection: 122.Food Safety Plan approved on 30/01/04.