INSPECTION REPORT Health Protection TSTY-APMUTJ

PREMISES NAME Morgan Creek Golf Course - Kitchen		Tel: (604) 531-4696 Fax: (604) 531-4565
PREMISES ADDRESS 3500 Morgan Creek Way Surrey, BC V3S 0J7		INSPECTION DATE July 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keith Hughes		NEXT INSPECTION DATE July 28, 2017
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food in left hand side of prep line cooler (top insert trays) was measured at 13 - 15 C. Cooler does not appear to be capable of keeping foods in the insert trays at or below 4 C. Corrective Action(s): High-risk foods discarded during inspection. Lower-risk foods (or those not kept in cooler for more than 2 hours) moved to working cooler units. Ensure all cold potentially hazardous food is stored at or below 4 C. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Insert tray section on main prep line cooler is not maintaining food at a temperature of 4 C or colder (left hand side at 13-15 C; centre and right sides also slightly elevated). Corrective Action(s): Keep all perishable food out of the left and central parts of the prep line cooler until fixed and reinspected (store items in other working coolers). Call for reinspection once fixed and operating at 4 C or colder. Unit must be fixed by Friday this week (28th July 2017). Violation Score: 3

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

Comments

*Follow-up inspection for issues listed in last report. *Cooling practices appear to have improved. Note: no large-volume items could be checked for temperature during inspection. Ice wand has been purchased. Ensure this is stored in a sanitary manner between uses (kept off floor in a clean container/wrapping in freezer). *No pans observed directly on other food items during inspection. *Worn spatulas have been replaced. *Hand sink unobstructed during inspection. *Follow-up inspection required. Ensure cooler is serviced by date indicated, and health department is contacted for a follow-up inspection prior to placing perishable items back in the cooler.