Golden Golf Club Restaurant
576 Golf Course Dr Golden BC V0A 1H0 · Restaurant - Food Service
5 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Test strips were not available for the quats surface sanitizer in the spray bottles. 2. Test strips were not available to test the low temperature dishwasher sanitizer (Chlorine/bleach). The presence of test strips ensures that sanitizer concentrations can be monitored and appropriately maintained to reduce microbial levels of contamination to safe levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats surface sanitizer in spray bottles did not register a reading on the EHO's Quats test strips. Operator noted that Ecolab had recently serviced the chemical dispenser in the staff washroom (on June 24th).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The paper towel dispenser in both the kitchen handwashing sink and staff washroom was not working.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1) Upon inspection, it was noted that hot dogs in the rotisserie hot holding unit measured between 35 and 40 degrees C; indicating they were not heated to 74 degrees C before being placed in the hot holding unit.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Upon inspection, it was noted that the hand sink by the dishwasher did not have paper towel available.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizer container was empty and a backup container not available on-site. Replace the container and ensure the dishwasher is dispensing chlorine at a minimum of 50ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Thawing of frozen meat observed at room temperature for less than 2 hours. Please thaw all potentially hazardous foods using appropriate and/or approved methods: in the refrigerator at ≤4°C, completely submerged in cold running water, microwaving, or as part of the cooking process.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A minor amount of rodent droppings were observed in the walk-in cooler and underneath shelving units in the dry storage area. Ensure these areas are adequately cleaned and sanitized and the droppings discarded as discussed with the operator.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The soda gun in the bar had a build up of mould at the dispensing nozzle. Ensure the dispensing nozzle is properly cleaned and sanitized daily.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.2 Are proper pest control measures in place on the premises?