INSPECTION REPORT Health Protection ADIG-CF2PMM

PREMISES NAME Poppy Estate Golf Course Ltd		Tel: (604) 856-1181 Fax: (604) 856-1185
PREMISES ADDRESS 3834 248th St Aldergrove, BC V4W 1Z2		INSPECTION DATE June 3, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dean Lim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Clean dishes have stuck on food after going through dishwasher. Dishwasher is hot water sanitizing, max temperature 79.8C. Calcium build up observed inside dishwasher and on spray nozzles. Discussed issues with plumber on site at the time of inspection. Adequate dish detergent and rinse aid available. No gauge on pipes or dishwasher. No customers during lunch at time of inspection. Corrective Action(s): Repair dishwasher. 3-compartment sink available for cleaning and sanitizing. Clean out spray nozzles. Check lines to ensure detergent are fed. Note that minimum temperature for sanitizing is 71C for 10 seconds. Hotter temperatures above or around 80C may cause water to turn to steam before reaching plate surface. Date to be completed by: Today. Install gauge to monitor wash and rinse temperatures or use alternative methods such as a thermometer capable of holding max temperature. Date to be completed by: Next inspection. Recommend follow up with Drinking Water Officers regarding high calcium and other water quality/safety issues as necessary. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # ADIG-CEZT2Y of Jun-02-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: Operator does not have a thermometer to measure the temperature of roast cooling. Large roast rests after cooking on the counter until warm enough to put in walk in cooler. Roast is covered and placed in cooler overnight. Roast is cut up in the afternoon the next day. Correction: Cut up roast after resting. At minimum into quarters or smaller pieces. Let slices cool in shallow metal pan in the cooler. Probe thermometer should be used to check the roast throughout the cooling process. Date to be completed by: Immediately. Code 205 noted on Routine inspection # ADIG-CEZT2Y of Jun-02-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sandwiches stored in small display cooler between 6-8C during the inspection. Hot holding unit sits on the counter next to the small display cooler. Side closer to the hot holding unit is slightly warmer. Operator said that sandwiches typically stay in this cooler between 2-4 days. Correction: Lower the temperature so inside reaches 4C. Use time as a control. Keep sandwiches below 4C and if they cannot be maintained below 4C, they can be stored in the cooler for 2hrs. Monitor the temperature with an accurate thermometer inside the cooler. Keep sandwiches in the walk in cooler for overnight storage. Date to be completed by: Immediately.

Comments

Follow-up inspection completed with area inspector Roast is 4 degrees C at time of inspection. Roast was cut-up into smaller portions. Please continue to cut roast into smaller pieces to ensure it cools as quickly as possible. Use thermometers to monitor temperature. Front cooler at time of follow-up inspection was turned-off and not in use. No food was stored in cooler. Sandwiches stored in back cooler overnight. Sandwiches is measured at < 4 degrees C. Thermometers available on-site to check internal temperature Cleaning still required for racks in walk-in cooler. Staff washroom cleaned but still requiring maintenance and should not be used until hand-wash sink is installed. Thank you Banquet Hall area was cleaned and display cooler in area was measured <4 degrees C. Plumbing contractor was present during inspection to fix sanitizing dispenser. Thank you Second chef on-site today presented food-safe certificate. Thank you Spills have been cleaned up.