INSPECTION REPORT Health Protection DSOG-AZWTEG

PREMISES NAME Riverway Golf Clubhouse Executive Room		Tel: (604) 346-8086 Fax: (604) 297-889
PREMISES ADDRESS 9001 Bill Fox Way Burnaby, BC V5J 5J3		INSPECTION DATE June 20, 2018	TIME SPENT 0.75 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in the following areas: - on floors beside the dishwasher - on shelving unit in the back storage room Corrective Action(s): Clean the areas noted above. Ensure to sanitize all contact surfaces using bleach solution at min 100ppm concentration. Correct by: Immediately. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Exposed dry wall behind the dishwasher. Corrective Action(s): Patch the wall noted above. Walls and ceilings must be impervious to moisture and sealed. Correct by: One week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of dirt on the ceiling and sides of the walk in cooler. Corrective Action(s): Clean the areas noted above. Correct by: Immediately. Violation Score: 3

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

Comments

Note: The kitchen was not in use at the time of the inspection. - General sanitation is satisfactory. - The front/back handwashing stations supplied with hot/cold running water, soap, paper towels. Temperature control: - Walk in cooler (back of the kitchen) = 4C - Front beverage cooler = 0C - Beverage cooler in the kitchen = 5 - Prep line cooler (front) = 5 - Undercounter cooler (adjacent to the prep cooler) = 6C - Upright freezer = -17C - Thermometers inside all refrigeration units. - High temperature dishwasher achieved 73.4C at the plate's contact level. - Surface sanitizer available at 200ppm QUAT concentration. Ensure to change out the sanitizer solution frequently. - Dry storage area has adequate space and wire racks. Most items are at min 6inches(15cm) off the floor to facilitate in cleaning. - FOODSAFE certified staff on duty.