INSPECTION REPORT Health Protection RLAM-B4YV3Y

PREMISES NAME Burnaby Mountain Clubhouse		Tel: (604) 421-8355 Fax: (604) 421-2315
PREMISES ADDRESS 7600 Halifax St Burnaby, BC V5A 4M8		INSPECTION DATE September 26, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Bob Farahani		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease droplets forming on edge of commercial hood above deep fryers. 2. Fallen food debris, utensils etc. observed below server station line and main prep line. 3. Dust buildup observed on fans in main walk-in cooler. Corrective Action(s): Cleaning required for aforementioned areas (1 day). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Duct tape observed wrapped around handles of 2 knives stored beside deli slicer. Corrective Action(s): Remove duct tape or replace knives (1 day). Violation Score: 3

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

Comments

Kitchen All sanitizer spray bottles ~ 200 ppm quat detectable. All handsinks fully stocked with hot and cold running water available. Four-drawer type cooler (beside 2 comp sink): bagged lettuce 4 C. Standup freezer -21 C. Danby chest freezer -20 C. Prep cooler (perpendicular to deep fryers), insert level: edamamae beans 4 C, sliced lemons 4 C; undercompartment 4 C. Prep cooler (across fryers), undercompartment drawers: chicken 2 C, patties 2 C. Hot holding: gravy 73 C. Prep cooler (across stove), insert level: green beans 4 C, parmesan cheese 4 C; undercompartment 2 C. Drawer type coolers (below stove): fish 2 C, steak 2 C. Hot holding: Bechamel sauce 65 C. True undercounter freezer -2 C (should be < -18 C). Beverage air undercounter cooler (server station): 4 C. Metro hot holding box 65 C. Conveyor type dishwasher ~ 50 ppm chlorine detectable. Deli slicer in sanitary condition. Walk-in cooler (beer) 4 C. Walk-in cooler (main) 2 C; walk-in freezer -25 C. No signs of pest activity noted. Bar Handsink fully stocked with hot and cold running water available. Low temperature glass washer ~ 25 ppm iodine detectable at glass. Pop dispenser head in sanitary condition. Line cooler 2 C.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RLAM-B4YV3Y
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: 2. Gordon Choice - Canola Oil Non Stick Spray. 3. Knorr Demi-glace. Golden Dragon oyster Sauce. Kraft coleslaw dressing.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment