Creston Golf Club
1800 Mallory Rd Creston BC V0B 1G2 · Restaurant - Food Service
15 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility is using a chemical dishwasher (chlorine) and a QUAT-based sanitizer for food contact surfaces. The dishwasher recorded 100ppm chlorine, and the surface sanitizer recorded 200ppm. Though both the dishwasher and the surface sanitizer were in their required concentration range, the facility did not have chlorine test strips or QUAT test strips on site to verify the concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site. Information and templates will be provided to the operator with the inspection report.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site. Information and templates will be provided to the operator with the inspection report.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Open bags of rice and flour in back prep area. Open bag of croutons observed in dry storage area.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT sanitizer test strips were able to be located during the inspection.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Require 1 staff member per shift to have Food Safe.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical Dish Washer 0 ppm Chlorine. Must be 50-100 ppm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical Dish washer 0 ppm CL
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical Dish Washer 0 ppm Chlorine must be 50-100 ppm
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Daily temperature charting required.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): hand Wash signs required at all hand wash stations.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature readings must be recorded daily.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand Wash signs required.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): - Ice scoops stored above ice make should be kept, between uses, in a container that can easily be washed and sanitized. - Dishwasher was not receiving sanitizer in the rinse cycle. Once primed, sanitizer was at 100ppm during rinse. Ensure measures are taken to verify that sanitizer is always reaching rinse cycle.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?