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Bear Creek Train & Mini Golf

13750 88th Ave, Surrey · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Staff on site stated vinegar was used to sanitize surfaces.
      • **Corrected during inspection** Bleach-based sanitizer must be used to sanitize surfaces. Sanitizer solution mixed with inspector on site.
      • Educate all staff on proper approved sanitizer concentration. 1/2 tsp unscented bleach : 1L water.
      • Post instructions on proper mixing ratio so all staff can follow instructions.
      • Sanitizer must be mixed fresh daily or as needed.
      • 2. Handwashing station used as a dishwashing sink.
      • **Corrected during inspection** Inspector educated staff that all equipment must be washed at 3 compartment sink.
      • Thoroughly clean 3 compartment sink immediately. This sink cannot be used to store non-food chemicals (e.g. paint).
      • Each sink basin is for a separate task: Wash, Rinse, and Sanitize. Fill one compartment with chlorine based sanitizer (1/2 tsp unscented bleach: 1L water). After washing and rinsing, equipment must be soaked in sanitizer for at least 30 seconds, then air dried.
      • Corrective Action(s):
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 3 compartment sink in conductor's room observed to be heavily soiled. Dried paint and scaling observed along sides of compartments. All cleaning of food contact surfaces must be washed at this location.
      • Corrective Action(s): Clean and sanitize 3 compartment sink.
      • Correct by: immediately
      • Violation Score: 3
  3. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • No staff on duty has certification for FOODSAFE Level 1 or it's equivalent.
      • Corrective Action(s):
      • Ensure at least one staff on-site has certification for FOODSAFE Level 1 or it's equivalent during operation.
      • Violation Score: 1
  4. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation:
      • Inside of chest freezer maintained in an unsanitary condition and there is hair strands frozen in the freezer.
      • Corrective Action(s):
      • Clean inside of the chest freezer. Ensure to clean inside the freezer on a regular basis.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation:
      • No sanitizer readily available onsite.
      • Corrective Action(s):
      • Prepare a 100-200 ppm chlorine (bleach) sanitizer solution using half teaspoon bleach per litre of water. Ensure sanitizer is available at all times of operation to sanitize food contact surfaces.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION):
      • It took a very long time for hot water to finally come through the hand sink faucet, indicating that the hand sink is not being used at an adequate frequency for hand washing.
      • Corrective Action(s):
      • Ensure to wash hands using hot/cold running water, liquid soap and paper towels before any food preparation, serving, food handling, after coughing, sneezing, touching hair and face, etc.
      • Proper steps of hand washing:
      • 1. Turn on tap with both hot and cold water.
      • 2. Rinse hands under hot/cold water.
      • 3. Apply liquid soap and lather soap in hands for 20-30 seconds, ensuring to clean under nails, between fingers, back of hands.
      • 4. Rinse under hot/cold running water with hands pointed down.
      • 5. Dry hands with paper towel and turn off taps with a paper towel.
      • In addition, post a sign for proper steps of hand washing.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation:
      • Staff member onsite does not hold certification for FOODSAFE Level 1 or it's equivalent.
      • Corrective Action(s):
      • Ensure in the operator's absence at least one staff on duty has a valid certification for FOODSAFE Level 1 or it's equivalent.
      • Violation Score: 1