INSPECTION REPORT Health Protection CQUY-CGGPK5

PREMISES NAME Eagle Quest Golf Centre at Coquitlam		Tel: (604) 523-2986 Fax:
PREMISES ADDRESS 1001 United Blvd Coquitlam, BC V3K 7A7		INSPECTION DATE July 19, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wing Yee Wong		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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)

Code 301 noted on Routine inspection # LQUN-CG8RHC of Jul-11-2022 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: There is accumulated food, grease, dirt, and dust on equipment doors & handles; exhaust canopy (next service May 2022); undersides of sinks and prep tables; legs of tables; and lower shelves of prep tables. These conditions will attract rodents. Correction: Immediately wash and sanitize all surfaces with hot water and soap, then sanitize with a bleach and water solution (1 Tbsp bleach per 4L of hot water). Before washing shelves, remove all items off the shelf and then clean it. Failure to clean all surfaces and equipment will result in the closure of the premises, until it is done. **Correction date: July 13/22** Code 401 noted on Routine inspection # LQUN-CG8RHC of Jul-11-2022 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) The front service hand washing sink has no paper towels adjacent to it. Staff are not able to properly wash and dry their hands. 2) The kitchen hand washing sink had items stored in the basin and there was no running cold water exiting the faucet. Staff are not able to properly wash and dry their hands. Correction: 1) Immediately install a paper towel holder above/beside the hand washing sink in the front service counter area. 2) Immediately repair the kitchen hand washing sink, so running hot and cold water exits the faucet at all times. Immediately remove all items from the basin and move crates away from the front of the sink, so staff have access to the sink at all times. **Correction date: July 13/22**

Comments

- Follow-up inspection #2 to confirm compliance with correction requirements noted during follow-up inspection on July 13th, 2022: -Sanitation of the food premises is much-improved. Ensure to clean all surfaces in the food premises on a regular, frequent basis to prevent future accumulation of soil and food residues/debris in the premises. -Kitchen hand-sink repairs in progress at time of inspection (plumber on-site working on the sink) -Dry storage room and shelving is now in a sanitary condition. -Food items in the dry storage room are now being stored in closed containers to protect against access by pests/rodents. -Rodent droppings have been removed/cleaned-up. Ensure to monitor all surfaces for evidence of pest activity on a daily basis. Clean/disinfect areas immediately if new droppings are found. -Holes/openings have been filled with expanding foam to eliminate rodent entry/harbourage areas. Continue to monitor for new evidence of rodent activity. -Additional cleaning products have been purchased for use in the food premises. Ensure to use the correct products for their intended use (ie. cleaners/detergents for washing/cleaning, degreasers for degreasing equipment/surfaces, sanitizers/disinfectants for eliminating germs/pathogens. -Sani Stuff is available for use as a food-grade no-rinse sanitizer for food-contact-surfaces (in spray bottles). Ensure to follow mixing directions for usage as a food-grade sanitizer, per the product label. -Sani Stuff sanitizer concentration at time of inspection is 200ppm quats (in spray bottle) -Reviewed procedures for storing wiping cloths when not actively used. Operator instructed to store clean wiping cloths in warm, soapy water when not in use. Sanitizer (in spray bottle) can be utilized to sanitize food-contact surfaces after cleaning. After using the wiping cloths, rinse them clean with water before returning them to the container of soapy water.