INSPECTION REPORT Health Protection JCHW-AWNTZ7

PREMISES NAME Eagle Quest Golf Centers Creekside Grill		Tel: (604) 597-4653 Fax: (604) 597-7761
PREMISES ADDRESS 7778 152nd St Surrey, BC V3S 3M4		INSPECTION DATE March 8, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Alfred Visser		NEXT INSPECTION DATE March 13, 2018
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored directly in ingredients. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were relocated at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Upright glass door cooler was at 7C. Food items were probed between 4C to 6C. 2) Prep cooler door seal needs to be repaired. Corrective Action(s): 1) Service prep cooler to ensure it can maintain 4C or less at all times. Service technician has been contacted and food items have been moved to cooler unit which are at or below 4C. 2) Repair prep cooler door to prevent accumulation of food debris. Violation Score: 9

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

Comments

-Upright cooler (sliding door by dishwasher) was at 4C. -Prep cooler was at 4C (top) and 3C (bottom). -Bar cooler was at 4C (dairy). -Undercounter freezer was at -15C. -Thermometers present in cold hold units. -Chemical dishwasher had a final rinse of 100ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Glasswasher had a final rinse of 12.5ppm iodine on the glass surface (minimum 12.5ppm required for proper sanitizing). -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were tested at 200ppm. -Foods properly stored off the floor and covered. Raw meats were stored below ready-to-eat foods. -Ice machine was clean and well maintained. Ice scoops (bar area and ice machine) were stored in a sanitary manner. -No signs of pests noted at the time of inspection. -FoodSafe Level 1 certificates without expiry dates expire on July 29, 2018. In order to meet the FoodSafe requirement, certificate be valid / not expired. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWNTZ7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Food items meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment