Chateau Whistler Golf Club House - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	September 16, 2010
Number of critical violations:	2
Number of non-critical violations:	1
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
105	Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: Butter mixed with herbs is stored at room temperature for >2 hrs. Corrective Action: Butter is a potentially hazardous food and must be stored under refrigeration or at room temperature for no longer than 2 hours before discarding. This was corrected during inspection.
109	Critical Repeat Other (Specify) Observation: Temperature logs for the month of September were blank. Corrective Action: Resume checking and recording temperatures at least twice per day for all refrigeration and hot holding units.
118	Other (Specify) Observation: Refrigerator outside is missing a thermometer. Corrective Action: Replace thermometer.

Comments:

All temperatures met regulatory requirements at time of inspection. It was noted that inserts on the refrigerated line are stored on a bed of ice to assist in maintaining temperature. Staff should be cautioned against piling the ice too high to a point where inserts prevent the lid from fully closing as this will further hinder temperature control of these foods.

Sanitizer in the spray bottles tested around 100ppm; quat must be at 200ppm to effectively sanitize food contact surfaces. The dispenser downstairs was tested and was found to deliver the correct concentration. Bottles of sanitizer in the kitchen should be refreshed more regularly.

Food storage was acceptable, all foods covered and dated.
No signs of pests.
Hand washing station equipped with soap/paper towel.
Dishwasher tested 71C at the plate.
Outside BBQ area acceptable.
General maintenance acceptable.