INSPECTION REPORT Health Protection SDHI-CJ3U75

PREMISES NAME Peace Portal Golf Course - Restaurant		Tel: (604) 538-4318 Fax: (604) 538-5232
PREMISES ADDRESS 16900 4th Ave Surrey, BC V4V 9N3		INSPECTION DATE September 8, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joseph Haley		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler measured at 11'C during inspection. Chef stated that the walk-in cooler is going through a defrost cycle. The defrost cycle lasts 3 hours (from 1PM to 4PM) every Thursday. Staff voluntarily moved all potentially hazardous foods to the functioning bar cooler (at 3'C) during inspection. Corrective Action(s): Ensure all potentially hazardous foods are stored at 4'C at all times to prevent time-temperature abuse, bacterial growth and/or toxin production. Do not store any food in the main walk-in cooler until the defrost cycle has completed and the cooler is able to maintain 4'C or lower. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in bar observed with no paper towel during inspection. Staff placed paper towel at the hand washing station during inspection. Corrective Action(s): Maintain all hand washing stations with liquid soap, paper towel, hot and cold running water to ensure staff are washing their hands frequently and adequately and to prevent contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies and house flies observed in kitchen and in bar area. Red fly traps with vinegar water are observed on site. Pest control company is not contracted. Screen door observed installed on back door of kitchen. Corrective Action(s): Place yellow ribbon sticky fly traps in non-food preparation areas to remove current fruit and house fly population. If the fly population increases, contact pest control company to assess and place traps as necessary. Keep all doors and windows closed at all times to prevent fly and other pest entry on site. Keep all food covered to prevent potential contamination. To be corrected by: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Coffee bar area has been renovated - Seating area in restaurant has been renovated - No changes to the kitchen layout and/or equipment as stated by staff 1. Temperatures - Walk-in freezer at -19'C - Sandwich cooler at cooking line at 4'C - 2-door stainless steel cooler at 3'C - No hot-holding on site during inspection - Temperature logs are maintained - good! *NOTE: under-counter line freezer is not currently in use as it is under repairs 2. Sanitation: - General sanitation of premise is good during inspection - Hand washing stations in staff washroom and in kitchen supplied with hot and cold running water, liquid soap and paper towel - Chemical dishwasher measured at 100 ppm chlorine concentration with test strip - 2-compartment sink available with drain plugs - QUATs sanitizer in spray bottles (X3) measured at 200 ppm QUATs concentration - Ice machine observed in sanitary condition. Chef stated that it is cleaned and sanitized every two weeks *NOTE: ventilation canopy was due for maintenance cleaning on July 30, 2022. Please contact company to clean on schedule as necessary. 3. Storage: - All food stored covered - First-in-first-out method implemented. Time stamp labels available on food containers - Chemicals are stored away from food - Raw meat stored away from ready-to-eat foods - Dry storage kept in sanitary manner - Meat slicer and equipment observed stored in a sanitary manner *Reminder: ensure all food containers are stored at least 6 inches off the floor 4. Administration: - FOODSAFE Level 1 trained staff available on site - Staff observed wearing clean uniforms **NOTE: 2-compartment sink dishwashing and hand washing signs were provided to staff during inspection Please contact the health inspector if there are any changes to the layout, floor plan, menu and/or equipment on site. Contact the health inspector for any questions or concerns.