INSPECTION REPORT Health Protection ABRR-BFQTH7

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 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit for hot dogs (on roller rods) measured at less than 60C. Front measured at 55C and back side internal temperature was measured at 48C Corrective Action(s): - Hot dogs have been brought out for less than 2 hours - Reheated the food and adjuisted the temperature on the hot holding unit. Internal temperature of hot dogs at the end of the inspection was measured at 62C 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

- 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. NOTE: Ensure that the inserts of prep cooler are kept closed when not in use so that the temperature is maintained at less than 4C. Measure and record temperature of all coolers on regular basis NOTE: Ensure that onion, relish for hot dogs are place in ice bath and the ice is constantly added to the bath to keep temperature less than 4C - Walk in freezer and chest freezer are functional and measured between -16C to -19C ambient air temperature - Hot holding unit for soup is measured at greater than 60C - High temperature dishwasher is measured at 78C during final rinse at the dish surface - Food storage practices are satisfactory - No evidence of pest activity is noted at the time of inspection - General sanitation is satisfactory at the time of inspection NOTE: The sanitizer solution in spray bottle was too strong, measured at greater than 200ppm chlorine residual. Fresh prepared solution is measured at 100ppm chlorine residual. Prepare solution by mixing one teaspoon in one litre of water (100ppm)