INSPECTION REPORT Health Protection JCHW-B4JU3F

PREMISES NAME Eagle Quest Golf Centers Main Banquet Kitchen		Tel: (604) 597-4653 Fax: (604) 597-7761
PREMISES ADDRESS 7778 152nd St Surrey, BC V3S 3M4		INSPECTION DATE September 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alfred Visser		NEXT INSPECTION DATE September 13, 2018
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) High temperature dishwasher had a final rinse temperature of 67C on the dish surface after multiple consecutive cycles. 2) Deli slicer was found to have food debris on the arm, blade cover, and sharpening guard. Corrective Action(s): 1) Service dishwasher to ensure it can reach a minimum of 71C on the dish surface for proper sanitizing. Once dishwasher has been serviced, all equipment, utensils, and dishware must be properly sanitized. If dishwasher is not repaired before a banquet event, equipment, dishware, and utensils can be sanitized in the downstairs chemical dishwasher (100ppm chlorine sanitizer). 2) Ensure deli slicer is properly disassembled for cleaning and sanitizing after each use. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops were found stored inside food containers in the walk-in cooler. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher had a maximum final rinse temperature of 67C on the dish surface after multiple consecutive cycles Corrective Action(s): High temperature dishwasher must be able to maintain 71C on the dish surface for properly sanitizing. Dishwasher must be serviced to ensure it is able to maintain a minimum of 71C on the dish surface on a consistent basis. Technician has been contacted and will be on-site today to service the high temperature dishwasher. Violation Score: 3

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

Comments

-Walk-in coolers were at 4C and 3C. -Walk-in freezer was at -18C. -Hot potentially hazardous foods cooling on ice. -Large containers of soup were probed at 4C. -Temperatures checked and recorded daily. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles properly labelled and tested at 200ppm. -Quats sanitizer dispenser tested at 200ppm. -Foods properly covered and stored off the floor. -Canned items in the dry storage room were in good condition. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. Minor pest activity noted in the kitchen. -Chef on shift had FoodSafe Level 1 equivalent certification. -Please contact the inspector if you have any questions or concerns.