INSPECTION REPORT Health Protection YTAN-CG3RQ4

PREMISES NAME Morgan Creek Golf Course - Kitchen		Tel: (604) 531-4696 Fax: (604) 531-4565
PREMISES ADDRESS 3500 Morgan Creek Way Surrey, BC V3S 0J7		INSPECTION DATE July 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keith Hughes		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold soup, gravy, and dressing held on ice measured to have temperatures ranging from 8C to 12C. Wells storing these food items were full and above the ice level. Corrective Action(s): Extra portions returned to cooler. When using ice to cold hold food items, ensure the level of food in the wells/containers are at the same level of the ice, and ensure the turnover of these food items is within 2 hours. Note that this method can only be used during busy/rush times. If future temperature issues with this method arise, note that other solutions will be required, such as using existing or additional prep coolers. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris accumulation noted in the following areas: - Under/around cooking equipment on the cook line - Insides of some coolers - Around the dishwashing area, including under/around the hand washing station next to the dishwashing area - Some dry ingredient storage bins, lids, and scoops Corrective Action(s): Please ensure deep cleaning is completed on a weekly basis at a minimum. Correct by: 1 week Violation Score: 9

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

Comments

- Hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels - Sink & Surface food contact surface sanitizer (lactic acid/DDBSA) was measured to be within acceptable concentrations. Test strips available. - High-temperature dishwasher reached 77C at the plate level during rinse cycle. Good - a minimum rinse temperature of 71C is required at the plate level. - Walk-in cooler had an ambient temperature of 8C at time of inspection. Chef stated a delivery had just been put away, and temperature logs indicate the temperature was at 4C in the morning. Food stored in walk-in cooler measured to be between 4C and 6C. **Please monitor this cooler and ensure food is maintained at a temperature of 4C or colder. Relocate food items to other properly working coolers if needed. - Walk-in cooler downstairs, drawer coolers, prep coolers, undercounter coolers, and sliding glass door cooler were maintaining temperatures at 4C or colder. - Freezers were measured at -18C or colder. - Food stored off the floor and properly covered. - Dry storage area was organized. - Ice machine and deli slicer maintained in sanitary conditions. - Temperature records were well-maintained and available for review. - Pest control in place (monthly visits). No signs of pest activity noted at time of inspection. - Staff have valid FoodSafe level 1 certification.