INSPECTION REPORT Health Protection JAHN-B52QBZ

PREMISES NAME Vancouver Golf Club Dining Room		Tel: (604) 936-3404 Fax:
PREMISES ADDRESS 771 Austin Ave Coquitlam, BC V3K 3N2		INSPECTION DATE September 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Observed raw meats stored in a cooler. The chef noted that they have recently started dry aging of meats. Food Safety Plan has not been submitted for this practice. Corrective Action(s): THIS PRODUCT IS ON HOLD UNTIL THE OPERATOR PROVIDES A WRITTEN FOOD SAFETY PLAN AND IS APPROVED. Violation Score: 1

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

Comments

- Handsinks are stocked - 200ppm QUAT sanitizer available - High temp dishwasher achieved adequate sanitizing temperature - 12.5ppm iodine concentration reached at glasswasher - Temperatures of refrigeration units meet regulatory requirements - Foods are stored in a manner that protect cross-contamination - Dry storage area is maintained - Pest control in place; no recent activities observed - Food equipment (ice maker, meat slicer) are maintained in a sanitary manner ATTENTION: - Some hot foods (ie. bacons, sausage) measured 50C.They are to be discarded after lunch hours. Ensure that foods that are not hot held above 60C are discarded and not stored back in the fridge. - Eggs are potentially hazardous foods that require refrigeration. - Contents of canned foods must be transferred to a food-grade container once can is open. - Observed a pen in a container where ice scoops were stored. Wash and sanitize ice scoops. Re-locate the pen. - Temperature log has been inconsistent. Ensure that temperatures of refrigeration units are checked twice daily. The final rinse temperature for dishwasher must be checked as well.