INSPECTION REPORT Health Protection DNGG-D3KSN8

PREMISES NAME Burnaby Mountain Clubhouse		Tel: (604) 421-8355 Fax: (604) 421-2315
PREMISES ADDRESS 7600 Halifax St Burnaby, BC V5A 4M8		INSPECTION DATE March 21, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bob Farahani		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Open bags of dry ingredients (rice) stored in food prep area in front of single walk-in cooler. Corrective Action(s): - Close open bags. Opened packages of dry ingredients should be stored in tight-lid, rodent proof containers to protect food from contamination. Containers must be constructed of food grade materials. [Correction Date: 21-March-2024] Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed in the following areas: - Between sound system and coolers in bar area. - On and around beer/ liquor dispensing system outside of single walk-in cooler. - Floor/ wall edges under shelving in dry storage room. Corrective Action(s): - Remove droppings and thoroughly clean above noted areas. - Use chlorine bleach solution (1 tsp chlorine bleach + 1 L water) on affected areas. - Continue to monitor pest activity Take corrective actions if new and/ or increased activity is observed. - Ensure all areas of the premises are accessible for pest control service. - Maintain a higher level of sanitation throughout the premises, especially in hard to reach areas to minimize potential pest attraction. - Follow all recommendations provided by your pest control service technician. [Correction Date: 28-March-2024] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Cleaning required in the following areas: - Heavy dust accumulation on ceiling tiles and light ovens above cooking equipment line. - Heavy dust accumulation on ceiling above kitchen dishwasher. - Grease accumulation on cooking equipment exhaust ventilation filters. - Grease and food debris accumulation between, behind, under cook line equipment (fryers, flat top grill, grill, burners). - Food debris and garbage accumulation under middle island prep counter and equipment. Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas. **Maintain a higher level of sanitation throughout the premises. Prevent grease and food debris accumulation to minimize potential pest attraction. [Correction Date: 28-March-2024] Violation Score: 9

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

Comments

- Handsinks and staff washroom sinks have hot and cold water, liquid soap and papertowels. **Ensure that handsinks are fully accessible at all times. - Coolers are maintaining acceptable temperatures (≤4C). - Freezers: -9C to -18C (Food products are maintained in a frozen state). - Hot Holding Equipment are maintaining hot potentially hazardous foods at acceptable temperatures (≥60C). **Ensure that temperature monitoring records are maintained and up-to-date per the Food Safety Plan. - Interior of ice machine appears maintained in a sanitary condition. Ice scoops are stored outside of unit in a clean container. - 200 ppm QUATS available in spray bottles. - Low Temperature Chemical Sanitizing Dishwasher: Between 50 and 100 ppm chlorine residual. - Low Temperature Chemical Sanitizing Glasswasher: 12.5 ppm iodine residual - FOODSAFE Level 1 requirements are in compliance. - Valid Permit to Operate posted.