Chateau Whistler Golf Club House - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	July 15, 2009
Number of critical violations:	2
Number of non-critical violations:	2
Follow-up Required:	Yes

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: The cooler under the counter and refrigerator by the dishwasher are not maintaining foods at 4C. Corrective Action: Until these can be serviced and are capable of maintaining foods at <4C, store all foods in alternate coolers. Once these units have been serviced, contact the health unit for a follow-up inspection to approve coolers for use.
109	Critical Repeat Other (Specify) Observation: Temperature logs are not kept on site. Corrective Action: Temperatures should be checked at least twice daily and recorded in a log book that is kept on site. A probe thermometer was provided to staff during the inspection.
113	Improper Sanitary Facilities Observation: The hand wash station behind the bar and outside at the BBQ area are missing paper towel. Corrective Action: Ensure that all hand wash stations are equipped with liquid soap and disposable paper towel. Dish towels will not suffice.
116	Improper Construction / Maintenance of Establishment Observation: One light cover is missing and others are cracked. Corrective Action: Replace the missing light cover as well as any other light covers that are cracked or broken.

Comments:

The dishwasher was achieving an adequate sanitization temperature at time of inspection.
Food handling was observed during inspection - no concerns at this time.
A separate report has been prepared for the Bear House.