INSPECTION REPORT Health Protection DWAG-BFYU2U

PREMISES NAME New Frontier Club House		Tel: (604) 581-6177 Fax: (604) 583-7970
PREMISES ADDRESS 9803 140th St Surrey, BC V3T 4M4		INSPECTION DATE September 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Anthony Neptune		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: The following observations were made around the premise: 1. Rodent droppings along side the baseboard of the dry storage room. 2. A dead mouse observed in the gap between domestic fridge and the cabinet. Corrective Action(s): Clean up the rodent dropping on a daily basis at the aforementioned areas. Move all the food items off the ground on to the shelving unit. Monitor the rodent activities. Staff indicated professional pest control already contacted. Send a copy of the pest control report to the Envirnomental Health Officer. Correct by: Sep 17, 2019. Violation Score: 3

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

Comments

Routine inspection: - Domestic fridge at 6C. Monitor the temperature of the fridge. - Stand-up and chest freezer at -18C. - Small domestic fridge at the serving area freezer section at -18C, cooler section at 4C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm bleach sanitizer available in spray bottles. - High temperature dishwasher registered 75C at the plate level. - Temperature records maintained and available for review. - General sanitation satisfactory. *Kitchen operator not on site at the time of the inspection. Email a copy of operator's FOODSAFE Level 1 certificate to the Environmental Health Officer*.