INSPECTION REPORT Health Protection TSTY-AG6SPN

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 November 29, 2016	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Keith Hughes		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Beef stock in a large bucket was measured at an internal temperature of 9-10 degrees C, after cooling overnight in the walk-in cooler. Corrective Action(s): Discarded. Discussed cooling procedures with staff: ensure either an ice wand or ice bath is used to accelerate cooling, or cool in the walk-in freezer. Potentially hazardous foods must cool from 60 to 20 C within 2 hours, and from 20 to 4 C within a further 4 hours maximum. Do not place large volumes of thick/fat-laden foods directly in the cooler to cool, as they will not meet these time/temperature requirements. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One quat sanitizer bottle contained approximately zero quat sanitizer. Corrective Action(s): Refilled with solution at 200ppm during inspection. Ensure the dispenser is primed/flushed for several seconds before filling bottles. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Packaged raw beef was placed directly over cheese and vegetables in the walk-in cooler. Corrective Action(s): Moved during inspection. Ensure raw meats are always stored below ready-to-eat items in order to minimize potential drip contamination. Violation Score: 3

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

Comments

*General sanitation satisfactory throughout kitchen area. No pest issues observed during inspection. *Quat sanitizer available at 200ppm in several spray bottles. Dispenser operating at 200ppm. *Hand sinks equipped with warm water, liquid soap and paper towels. *High-temperature dishwasher reached a sanitizing rinse temperature of >71 C at the plate level. *Organization of raw and ready-to-eat foods generally satisfactory (see violations section). *All cooler and freezer temperatures satisfactory. Temperature records are kept up to date. *Ceiling tiles have been replaced above the cook line. *Dry storage satisfactory. Scoops stored outside of bulk product bins. Cans generally in good condition. *Staff hand washing practices satisfactory at time of inspection. *Tools and utensils stored in clean condition. *Food stored off the floor and protected from contamination.