Fraser Health Authority



INSPECTION REPORT
Health Protection
ABRR-B4HS24
PREMISES NAME
Peace Portal Golf Course Restaurant
Tel: (604) 538-4818
Fax: (604) 538-5232
PREMISES ADDRESS
16900 4th Ave
Surrey, BC V4P 2Y9
INSPECTION DATE
September 11, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Crates of raw eggs are stored on the middle shelf in walk-in cooler
Corrective Action(s): Raw eggs must be stored at the bottom shelf to prevent cross contamiantion
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Some of the lights are missing light covers in the kitchen
Corrective Action(s): Replace shatterproof light covers on all light fixtures
Violation Score: 1

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

- All handsinks in kitchen and in staff washroom are supplied with hot and cold running water, soap and paper towel
- All coolers - prep cooler, upright storage cooler, drinks cooler and walk-in are measured at temperatures less than 4C
- All freezers are functional and measured at -12 to -18C
- Hot holding unit for soup is measured at greater than 60C
- High temperature dishwasher is measured at 79C during final rinse at the dish surface
- Sanitizer solution in spray bottles is measured at 200ppm chlorine residual
- Food storage practices are satisfactory
- No evidence of pest activity is noted at the time of inspection
- FOODSAFE certification is verified at the time of inspection
- General sanitation is satisfactory at the time of inspection

NOTE: Maintain temperature logs to consistent basis