INSPECTION REPORT Health Protection RPAI-AC7TWT

PREMISES NAME Nico-Wynd Estates & Golf Course Grill		Tel: (604) 538-0678 Fax: (604) 538-0672
PREMISES ADDRESS 3601 Nico-Wynd Dr Surrey, BC V4P 1J1		INSPECTION DATE July 25, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Blair Whyte		NEXT INSPECTION DATE July 28, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Product temperatures in the 'back storage room' refrigerator measured between 8 C and 12 C. Corrective Action(s): Adjust and/or repair the thermostat/refeer unit in this fridge to maintain product temperatures below the standart of 4 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: The spray sanitizer solution was measured at 400+ppm Quats. This strength of solution, when left on a food contact surface, can result in a mild intoxication reaction by the consumer of the food which contains the chemical residual. Corrective Action(s): Obtain quaternary test papers and use these test strips to mix your sanitizer solutions to a concentration of no higher than 200 ppm Quats. Violation Score: 5

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No food safety plan was produced when requested for review by the inspector. Corrective Action(s): Produce a food safety plan for a cooked food item and for an uncooked food item. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulations of dropped food items, food debris, and spilled cooking oil are noted under the cooking equipment and the sandwich preparation stations. Corrective Action(s): Thoroughly clean the kitchen, and remove all items and equipment not required in the operation. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No sanitation plan was produced for review when requested by the inspector. Corrective Action(s): Produce a sanitation plan for the food premises. Violation Score: 1

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

Comments

The front bar sanitation is satisfactory. Kitchen sanitation is less than satisfactory. Refrigeration measures < 4 C, with the noted exception in the 'back storage room'. Freezer temperatures measure < -18 C. No hot-holding at the time of inspection. Dishwasher final rinse temperature measures 79 C. Staff were unable to describe the required refrigeration temperatures when requested by the inspector. The Danger Zone poster was provided to the operator, to be posted on one of the refrigeration unit doors, so that all staff can read it and become knowledgeable of the required food storage temperatures. The General Manager/Supervisor is requested to call our office to arrange a meeting to discuss the food safety plan and sanitation plan requirements. The inspector's card/phone number was left with the undersigned, Amanda Robson.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RPAI-AC7TWT
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: 0.25 hour Specific comments: Premises complies with the Transfat regulation
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