INSPECTION REPORT Health Protection JMAA-AWGSC6

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 March 2, 2018	TIME SPENT 1.25 hours
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation: Potatoes with a significant amount of mould growth observed in prep cooler in centre of kitchen. Corrective Action(s): Potatoes were discarded at time of inspection. Ensure that food items are monitored before closing for extended periods of time. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Panini grill was saturated with grease. 2. Flat metal spatula with a yellow grease-like substance observed inside container with other clean utensils. Other utensils were not affected by the grease at time of inspection. Corrective Action(s): 1. Clean and sanitize the panini grill before the restaurant re-opens. Ensure that all food contact surfaces are routinely cleaned before the restaurant closes. 2. If spatula is used for food, clean and sanitize before re-using it. If it is not, remove it from the kitchen premises. Date to be corrected by: Before restaurant resumes operation 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

Routine inspection conducted for kitchen area of Peace Portal Golf Course. Kitchen was not in operation at time of inspection. Temperatures: (Max: 4C for coolers, -18C for freezers) - Walk in cooler at 2.6C - Walk-in freezer, prep freezer, and chest freezer all at -18C or below - Prep coolers at 5C (no food items present). Note: Prep-coolers must be able to maintain 4C or below before restaurant opens. If it cannot, do not use the cooler until it has reached 4C or below. - Stand-up cooler at 3C - Thermometers present in coolers Sanitation: - Handwash station in corner of kitchen adequately stocked with hot/cold running water, liquid soap, and paper towels - Sanitizer bottle contains 200 ppm bleach solution (ensure that only 0.5 tsp (small capful) of bleach is used per litre of water when preparing new solutions) - Client washrooms are in sanitary condition. Handsinks adequately stocked. - Dishwasher achieves final rinse temperature of 76.0C at the plate (min: 71C) - Utensils and food contact surfaces (ladles, tongs, spatulas, forks, knives, cutting boards) all in sanitary condition at time of inspection (except flat metal spatula - see noted observation above) - Ventilation slats/canopy, equipment (dough mixers, Braun mixer, ovens), in sanitary condition - Ice machine in sanitary condition. Scoops are stored in jugs placed on top of the ice machine - good Storage: - Dry storage area is kept in very good sanitary condition - Generally, all dry storage food items and equipment are kept off the floor Pests: - No evidence of recent pest activity at time of inspection - Pest control company conducts routine inspections of exterior (bait traps) Recommendations: - Please update the temperature logs in front of the coolers. The last log was dated July 2017. Routine logging is required as per your food safety plan - Rubber sealing in stand-up cooler and top prep cooler drawer is beginning to fall off. Please maintain it (e.g. replacing the seal, re-affixing the seal to the cooler doors)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AWGSC6
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: 0.3 hour Specific comments: Items audited: - Honey mustard, Red Hot Frank's Pepper Sauce, Roasted Garlic and Chili Aioli - all meet 2% maximum trans-fat requirements - GFS Canola Oil meet 5% maximum trans-fat requirements.
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