INSPECTION REPORT Health Protection 244152

PREMISES NAME Golden Eagle Golf Club		Tel: (604) 460-1100 Fax:
PREMISES ADDRESS 21770 Ladner Rd Pitt Meadows, BC V3Y 1Z1		INSPECTION DATE May 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 03, 2019
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 = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Food debris and grease accumulation is observed underneath cooking equipment and along with sides of the equipment. Date to be corrected by: June 3 2019 2) A knife was stored in between 2 prep coolers. Dust could contaminate the knife 3) The ice machine has black specks inside Corrective Action(s): 1) Deep clean the cooking equipment and the floors underneath the equipment 2) Do not store knives in between the prep coolers. The knife was removed at the time of inspection 3) clean the ice machine to ensure it is kept in a sanitary condition

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats are stored above raw dough inside the walk in cooler close to the 2 compartment sink. Raw meat juices could drip onto the food. Date to be corrected by: Today Corrective Action(s): Store all raw meats below fresh produce, dough, and ready to eat foods at all times. Violation Score:

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

Comments

All coolers are 4C or below All freezers are -18C or below Concentration of chlorine from dishwashers (bar and kitchen) are 100ppm QUATS sanitizing solution available in sanitizer buckets and spray bottles at 200ppm Handwash stations have liquid soap, paper towels and hot running water General sanitation of facility is satisfactory, but attention is required underneath the cookline