INSPECTION REPORT Health Protection KMLN-AFBU3C

PREMISES NAME Burnaby Mountain Clubhouse		Tel: (604) 421-8355 Fax: (604) 421-2315
PREMISES ADDRESS 7600 Halifax St Burnaby, BC V5A 4M8		INSPECTION DATE November 2, 2016	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 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 = 15

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Found dirty dishes in food preparation sink. 2. Found slicer hanging with food debris still on it 3. No sanitizer was found in the back food preparation area. Corrective Action(s): 1. Ensure all dirty dishes are place into the dish washing area immediately and not into food preparation areas 2. Ensure all food is removed from equipment during washing before putting away. 3. Ensure all stations have sanitizer and wiping rags. NOTE: Unable to determine which rags were for wiping and which were for handling hot items. Switch to different colored rags or keep rags for sanitizing in a container of sanitizer. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back was blocked with a plastic tray. Corrective Action(s): Ensure all hand sinks are easily accessible and free of equipment Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff handle raw meat then handle cheese without washing hands, and observed another staff member touch nose then touch food contact surfaces without washing hands. Corrective Action(s): Remind all staff of proper hand washing procedures (i.e. after touch raw foods, face, garbage, etc and before handling ready to eat foods). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Coolers were 4 C or colder - Freezers were - 14 C or colder - Hot holding was 60 C or hotter - Hand sinks had liquid soap, paper towel, hot and cold water - Spray bottles had 200 ppm quat - Dishwasher had a final rinse of 50 ppm chlorine - Glass washer had a final rinse of 12.5 ppm iodine - No pest activity noted during inspection, pest control is contract bi-weekly. - General sanitation is satisfactory, minor cleaning required on wire shelves in cooler. NOTE: move fresh shellfish off of the floor and keep covered NOTE: Cutting boards need replacing in near future as are getting heavily worn NOTE: still need a Food Safety Plan for Sous Vide processes.