Greywolf Golf Course Clubhouse Concession
1860 Greywolf Dr Panorama BC V0A 1T0 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide paper towel from dispenser at handwashing station to help facilitate proper handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Daylight can be seen under the door. All entrances should be properly sealed to prevent the entry of pest into the premises.
- F2.2B The premises must be protected against entry of pests.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Menu has recently changed. A food safety plan should created to reflect the new menu.
- 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?
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan to be kept onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan to be kept onsite.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Concession stand employee to have a FOODSAFE certificate or equivalent. This is a separate food premises than the clubhouse so the employee onsite requires certification.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Condiments outside of the clubhouse were measured at 9-10°C. The ice for cold-holding was melted and required replacing. Employee working immediately replaced ice at the time of inspection. To allow the employees to replace the ice more frequently/efficiently, it is suggested that a cooler containing ice be kept in the clubhouse or a small ice-making machine be kept in the clubhouse. Corrected during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Clubhouse to obtain sanitizer testing strips for food contact surface sanitizers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Condiments were measured at 10-15°C. These condiments are kept on ice outside of the concession stand for customer use. The ice was melted at the time of inspection and must be changed more frequently to maintain a temperature at or under 4°C. Condiments had lids to help protect them from contamination. Corrected during inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): A probe thermometer is required to be available for employees to monitor hot holding and cold holding temperatures. Corrected during inspection.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions