INSPECTION REPORT Health Protection ADIG-CEZT2Y

PREMISES NAME Poppy Estate Golf Course Ltd		Tel: (604) 856-1181 Fax: (604) 856-1185
PREMISES ADDRESS 3834 248th St Aldergrove, BC V4W 1Z2		INSPECTION DATE June 2, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dean Lim		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Operator does not have a thermometer to measure the temperature of roast cooling. Large roast rests after cooking on the counter until warm enough to put in walk in cooler. Roast is covered and placed in cooler overnight. Roast is cut up in the afternoon the next day. Corrective Action(s): Cut up roast after resting. At minimum into quarters or smaller pieces. Let slices cool in shallow metal pan in the cooler. Probe thermometer should be used to check the roast throughout the cooling process. Date to be completed by: Immediately. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Sandwiches stored in small display cooler between 6-8C during the inspection. Hot holding unit sits on the counter next to the small display cooler. Side closer to the hot holding unit is slightly warmer. Operator said that sandwiches typically stay in this cooler between 2-4 days. Corrective Action(s): Lower the temperature so inside reaches 4C. Use time as a control. Keep sandwiches below 4C and if they cannot be maintained below 4C, they can be stored in the cooler for 2hrs. Monitor the temperature with an accurate thermometer inside the cooler. Keep sandwiches in the walk in cooler for overnight storage. Date to be completed by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor is sticky. There were several spills during the inspection. Walk in cooler doors are made of wood, mold can be visibly seen on the inside of the doors. Racks of walk in coolers have mold. Staff washroom hand wash sink is broken. Toilet has dirty water, odor noticable in this washroom. Staff uses alternate public washroom at this time. Dirty carpet in the dry storage/chest freezer, back room. Only one bottle of sanitizer left in the facility at this time, dispenser is not functional. Banquet venue has not been used and has built up of dust and debris. This is rented out for caterers and food storage. Corrective Action(s): Use a good degreaser for the floors. Maintain on regular basis. Clean up spills. Scrub and clean walk in cooler doors. Seal with wood stain, paint or water repellent sealant to allow for easier cleaning. Clean racks in coolers and sanitize surfaces. Fix and clean staff washroom to remove odors and stains. Clean or remove any stained carpet. Fix santizer dispenser and ensure bottles are available for cleaning and sanitizing, especially during food prep. Banquet venue: recommend cleaning plan and contract with the caterers to ensure area is cleaned and sanitized after each use. Violation Score: 9

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

Comments

Hand wash stations are adequately supplied with soap and paper towel in dispensers. Walk in cooler and line cooler <4C. Dishwasher high temperature >71C. Quat sanitizer 200ppm. Hot holding hot dogs, >60C. Washrooms are generally clean. Prep tables are generally clean and in good repair. No signs of pests at the time of inspection.