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Granite Pointe Golf Club

1123 Richards St W Nelson BC V1L 5P7 · Restaurant - Food Service

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    0 infractions

  4. Monitoring

    0 infractions

  5. Monitoring

    0 infractions

  6. Monitoring

    0 infractions

  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
  8. Monitoring

    0 infractions

  9. Monitoring

    1 infraction

    • Are there handwashing stations available and properly supplied?
      • 15.3 - Handwashing station must be supplied with single-service product for drying hands.
  10. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Coke cooler in kitchen was found to be 13.5°C. Prep line cooler was found to be 9.3°C and beef patties in cooler wells were 11.1°C using a calibrated probe thermometer. Mushrooms were mouldy in cooler wells.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Side counter can opener was found with encrusted food soil on the blade. 2. Beverage/pop guns at the bar were not clean and thus attracting fruit flies.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 12 - Is the contact information the same?
      • Observation(s): New food manager/operator.
      • 12.1 - Updated contact information must be provided to the health officer.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): Coke cooler in kitchen was found to be 13.5°C; prep line cooler was found to be 9.3°C using a calibrated probe thermometer.
      • 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan template given to the chef at the time of inspection.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan template given to the chef at the time of inspection.
  11. Monitoring

    0 infractions