INSPECTION REPORT Health Protection YTAN-CLGV78

PREMISES NAME Morgan Creek Golf Course - Kitchen		Tel: (604) 531-4696 Fax: (604) 531-4565
PREMISES ADDRESS 3500 Morgan Creek Way Surrey, BC V3S 0J7		INSPECTION DATE November 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keith Hughes		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required underneath/behind cooking equipment and refrigeration units at cook line. Corrective Action(s): Ensure deep cleaning in all hard-to-reach area occurs at least once a week. Correct by: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two draw coolers directly under small grill (storing raw meats and seafood) had an ambient temperature of 6-7C. Corrective Action(s): Meat and seafood internal temperatures were still at 4C or colder at time of inspection. Monitor this cooler unit and ensure it is capable of maintaining temperatures at 4C or colder. Transfer meat and seafood to another properly working cooler in the meantime. Correct by: Immediately. Violation Score: 3

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

Comments

- Hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels - Sink & Surface food contact surface sanitizer (lactic acid/DDBSA) was measured to be within acceptable concentrations. - High-temperature dishwasher reached 79C at the plate level during rinse cycle. Good - a minimum rinse temperature of 71C is required at the plate level. - All other coolers were maintaining temperatures at 4C or colder. (Please see violation code 308 above). - Freezers were measured at -18C or colder. - Food stored off the floor and properly covered. - Staff had prepared sauces to be held on ice at the cook line which were stored in the walk-in cooler at time of inspection. **Reminder that when using ice to keep inserts of sauces cold at the cook line, the ice level must be at the same level as the sauces. Also, only do this with amounts of food that can be used up within 2 hours. - Dry storage area was organized. - Ice machine and deli slicer maintained in sanitary conditions. - Temperature records available. Accurate thermometers available. - Pest control in place. No signs of pest activity noted at time of inspection. - Staff have valid FoodSafe level 1 certification. Note: Walk-in cooler thermometer was not reading the correct temperature, however the ambient temperature was measured to be below 4C at time of inspection. Please repair the thermometer. A separate thermometer was available for placing inside the walk-in cooler.