Squamish Valley Golf - Restaurant - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Routine
Inspection date:April 26, 2010
Number of critical violations:0
Number of non-critical violations:  3
Follow-up Required:  Yes

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

Code   Description / Observation / Corrective Action
110   Food Not Protected - General
Observation: Several foods requiring refrigerated storage temperatures, record temperatures of 10C (sliced fruit, salsa). Foods were stored in containers on ice - however, food containers were not immersed - thus not keeping foods temperatures at 4C.
Corrective Action: If foods are stored on ice - food temperatures must be maintained at 4C. Ensure food storage containers are inserted into the ice.
116   Repeat Improper Construction / Maintenance of Establishment
Observation: 1) Some areas of kitchen walls have paint missing,or damage to drywall.
Corrective Action: 1) Clean/paint walls in kitchen areas and seal any holes - to provide a wall surface that is non-absorbent, easy-to-clean and light in colour.
116   Repeat Improper Construction / Maintenance of Establishment
Observation: 2) Floors in kitchen and bar storage area are in disrepair. Paint on concrete floors has worn off.
Corrective Action: 2) Resurface kitchen and bar area floors - to provide a floor surface that is non-absorbent, easy to clean and non-slip.
118   Other (Specify)
Observation: 1) Plastic shatterproof light covers missing on kitchen lights in rear food storage areas.
Corrective Action: 1) Provide plastic, shatterproof light covers on all ceiling lights in kitchen and food storage areas.
118   Other (Specify)
Observation: 2) Countertops in bar area is worn and damaged.
Corrective Action: 2) Replace/repair countertops in bar service area - to provide a countertop surface that is smooth, non-absorbent, free from cracks or crevices and easy-clean.

Comments:

The following items addressed since last inspection:
110. 1) Raw meats stored on shelves below cooked and ready-to-eat foods.
2) Chemicals and cleaning products stored separate from foods and food equipment.
3) Temperature logs are being maintained.

Other items noted at time of inspection (meets regulatory requirements):
- Fridge temperatures recorded below 4C
- Freezer temperatures recorded -18C, or colder.
- Quats sanitizer used with wiping cloths (200ppm Quats)
- Dishwasher sanitizing rinse recorded 180F
- Handwash station supplied with liquid handsoap and paper towels.