INSPECTION REPORT Health Protection JCRH-CFETMM

PREMISES NAME Riverway Golf Clubhouse Restaurant		Tel: (604) 346-8086 Fax:
PREMISES ADDRESS 9001 Bill Fox Way Burnaby, BC V5J 5J3		INSPECTION DATE June 15, 2022	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	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Premises and equipment maintained in sanitary condition. Sanitation of dishwashing area has improved since previous routine inspection. - All handsinks in kitchen and bar were supplied with liquid soap and paper towel - Temperature controls: - Walk-in cooler (banquet) 2C - Walk-in cooler (restaurant) 1C - Undercounter 2 door cooler 2C - Salad line cooler 5C *See note below - Under grill drawer cooler 1-2C - Single door reach in cooler 3C - Single glass door reach in cooler 1C - Sliding door cooler (bar) 3C - Walk-in freezer -18C - Undercounter freezer (cook line) -16C - Undercounter freezer (desserts) -14C - Cooler and freezer temperatures are checked and recorded daily. * Through daily temperature monitoring, it was identified by Executive Chef that cooler was operating at an elevated temperature 2 days prior and a Technician has been contacted for the unit to be serviced/repaired. In the interim, ice was being used to maintain food temperature at 4C or below during lunch and dinner times. - Cooked rice was held at 66C in hot holding unit. - Food in storage was covered/wrapped to prevent contamination. The majority of dry goods are stored in pest proof container in kitchen and dry storage room. - Raw meat was stored stored beneath ready to eat items in the walk-in cooler. - High temperature dishwasher was operational. Final rinse temperature measured 71C at dish surface with peak holding thermometer. Wash and rinse temperature are being checked throughout the day. Recommend recording reading on log sheet. - Bar glasswasher was operational. 15-25ppm Iodine detected in rinse. - Service contract in place for glasswasher and dishwasher. - Quats surface sanitizer solution present for use on food contact surfaces. In use wiping cloths stored in buckets of sanitizer solution. Concentration of solution was 200ppm. - Reviewed cleaning and sanitizing requirements for in use utensils with Executive Chef - in use utensils are to be cleaned and sanitized every 4 hours or replaced with cleaned, sanitized utensils. - No signs of pest infestation noted at the time of the inspection. Pest control contract in place. Viewed most recent report (03-June-2022) at time of the inspection. - Ice machine appeared clean/maintained. Ice scoops in kitchen and bar were stored in a sanitary manner outside of ice bins. - Foodsafe requirement met at time of the inspection.