Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-ASGQKG
PREMISES NAME
Burnaby Mountain Clubhouse		Tel: (604) 421-8355
Fax: (604) 421-2315
PREMISES ADDRESS
7600 Halifax St
Burnaby, BC V5A 4M8		INSPECTION DATE
October 25, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Bob Farahani		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Double stacked containers in the upright freezer without barriers between food products.
Corrective Action(s): Do not stack food on top of other food product without barriers such as lids or plastic wrap.
Violation Score: 3

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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (alcohol 3C and food 3C), salad prep cooler (2C), fry prep cooler (4C), grill prep cooler (1C), grill drawer cooler (3C), dessert prep cooler (3C), bar cooler (2C) measured < 4 degrees C
=walk-in freezer (-16C), pasta undercounter freezer (-10C) and upright freezer (-17C)
=upright hot holding (60C - 67C) measured > 60 degrees C
=Low temperature dishwasher measured >50 ppm chlorine at the plate surface
=Low temperature glasswasher measured 12.5ppm iodine at the glass surface
=Wiping cloths stored in sanitizer solution at 200 ppm QUATS and available in spray bottles
=Dedicated prep sink available for food preparation
=General sanitation was satisfactory at the time of inspection, however some cleaning required on fans in the walk-in cooler
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Ice machine and deli slicer was maintained in a sanitary manner
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=raw shellfish no longer used during fall and winter months. ensure that shellfish tags are kept on site for minimum 2 months.
=sous vide no longer done on site
=Permit not available. contact fraser health authority for a reprint (604-918-7677) and have it posted in a conspicuous location.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: DSEA-ASGQKG
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: sysco scalloped potato mix audited. product meets transfat restrictions.
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