INSPECTION REPORT Health Protection 238076

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 18, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Keith Hughes		NEXT INSPECTION DATE July 25, 2017
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple items in walk-in cooler were improperly cooled: 1. Clam chowder (14.5C) 2. Vegetable stock (8.2C) 3. Demi-Glaze Items were discarded at time of inspection. Ensure that sauces, soups, and stocks/broths are cooled from 60C - 20C in no more than 2 hours, and from 20C - 4C in no more than 4 hours. Consider using an ice wand to facilitate the cooling process. Proper cooling ensures that bacteria do not have the opportunity to grow and cause illness. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink near entrance of kitchen was obstructed by a large linen basket. Basket was removed at time of inspection. Ensure that all handwashing sinks are readily accessible at all times. Proper handwashing reduces the chance of food handlers contaminating food. Corrected During Insp. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple issues need to be addressed to protect food from contamination: 1. Walk-in freezer contained racks placed directly on uncovered pastries. 2. Sauces and stew's mentioned above were discarded due to improper cooling. Future containers should be properly cooled based on cooking requirements from code 203 on previous page, then covered with food-grade material to protect it from contamination. Items that are contaminated may lead to foodborne illness. Corrective Action(s): Violation Score:

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

Comments

-Dishwasher (high-temp) reached a final rinse temperature of 74C at the plate -Spray bottles (labelled as quats) used as sanitizer and contained 200 ppm quats -Sanitizing pails with cloths immersed in 200 ppm bleach solution on-site -Deli-slicer and ice machine were in sanitary condition at time of inspection. Ensure they are cleaned on a regular basis in accordance with manufacturer's directions. Temperatures: walk-in -Freezer: -15C -Walk-in cooler: 3C -Stand-up cooler adjacent to dry-storage room: 4-5C -Prep cooler across from cook line: 1C -Coolers under cook line: 4C -Insert Trays across form cook line was at 9.6C during lunch rush - will follow up to ensure temperature can reach 4C or lower. Recommendations: -Do not leave knives constantly immersed in quats/ sanitizing solution. If utensils and equipment are not air dried, food may be contaminated with sanitizer. -Spatulas (rubber) were worn down and bits of rubber were being dislodged upon inspection. The spatulas were discarded and will be replaced with new ones. Ensure all equipment is in good working order as required by the Food Premies Regulation (BC Reg 210/99) General Sanitation: -General Sanitation of kitchen and restaurant is satisfactory. Evidence of sweeping conducted daily. No visible signs of recent pest infestation at time of inspection.