INSPECTION REPORT Health Protection CPAK-CULUE9

PREMISES NAME Meadow Gardens Golf Club - The Wedge Bar and Grill		Tel: (604) 465-5474 Fax: (604) 465-5474
PREMISES ADDRESS 19675 Meadow Gardens Way Pitt Meadows, BC V3Y 1Z2		INSPECTION DATE August 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hanna Bryctroustaya		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Drink dispensing gun holders require cleaning. Bar staff to have both holders cleaned/sanitized at this time. Corrective Action(s): Ensure to have both guns and holders cleaned/sanitized at the end each day. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings (<5) were observed on floor- dishwashing area. Professional pest control company contracted. Traps in place. Foods stored in pest proof containers. Corrective Action(s): Ensure to have all droppings removed on a daily basis. Have all affected areas sanitized. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Food debris and grease build-up observed from the following areas: - floors underneath/behind large equipment - sides of cooking equipment - bottom shelves where frying pans are stored Corrective Action(s): Ensure to have all food debris/grease build-up removed on a daily basis as discussed at this time. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwashing stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at 4'C; Freezers operating at -18'C. - Hot-holding units operating above 60'C. - Temperature monitoring system in place. - 200ppm Quats available in labelled spray bottles. - Low temperature dishwasher achieved >50ppm chlorine at plate level after final rinse. - General food storage practice satisfactory. General sanitation level satisfactory but improvement is required in areas mentioned above. Please contact the health inspector for any questions or concerns.