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Poplar Hills Golf & Country Club

91 Radar Road, Fort Nelson, V0C 1R0 · Restaurant

5 inspections

  1. Routine Inspection

    6 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A container with sliced onions were stored in the front area with the hot dog grill. The temperature of the onions was 12 C. The storage of potentially hazardous foods in the temperature danger zone allows the growth of microbes that cause foodbourne illness.
      • Corrective Action: Since there were few customers and the onions were at room temperature for less than 2 hours, they were moved to the nearby upright cooler. The operator was told to leave the onions in the cooler for customers to prevent temperature abuse.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A hot holding unit with gravy made in the morning was found at 53 C. Improper hot holding of potentially hazardous foods including gravy can result in the growth of microbes that cause foodbourne illness.
      • Corrective Action: The operator was told to reheat the gravy to 74 C for at least 15 s and then maintain the hot holding temperature at 60 C or higher. The operator was reminded that the food could only be reheated once. Any left over gravy needs to be discarded at the end of the day or if the temperature is less than 60 C. Monitor the temperature of hot holding units regularly to verify the hot holding temperature.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A plate of brownies and cakes, and a sugar bowl was stored at the front bar counter uncovered. Food that is not properly covered can be directly contaminated.
      • Corrective Action: Ensure that food is protected from contamination. The operator covered the desserts with cellophane during the inspection and added a lid and pair of tongs to remove sugar cubes.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: A condenser unit found in the back storage rooms had inadequate screening and could allow the entry of pests, the weather-stripping on some of the entry doors had gaps, and there was severely degraded drywall under the dish pit with nearby mouse droppings. The importance of pest proofing a facilities through common entry points is an essential part of Integrated Pest Management.
      • Corrective Action: Ensure that all possible pest entry points are in good repair. Monitor weekly areas in the facility where pest may enter or exist. A pest control checklist will be sent as a tool to monitor for pests. Use an N95 mask and 10 % bleach solution to clean up mouse droppings.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Shelving units found in the facility were rusted, had peeling paint, or were unfinished. Non food grade containers were in use for food storage. Several cooler and freezer units had gaskets in disrepair. In the case of the outdoor walk in freezer, there was a lot of ice build-up along the entry door frame and on the floor of the unit. Food equipment needs to be maintained for the correct storage of food.
      • Corrective Action: Ensure that food equipment is maintained, properly finished, and in good repair. Ensure that food storage occurs in a food grade container or food grade bags to prevent microplastic contamination of food. Ensure that ice build up from non potable water in cooler and freezer units is removed to prevent slip hazards and proper function.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometers were not present in several cooler units. Monitoring temperature with thermometers verify that foods are being cold or hot held at the correct temperature to prevent temperature abuse.
      • Corrective Action: Ensure that thermometers are available to monitor cold and hot holding units.
  2. Routine Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. Operator moved the potentially hazard food to working cooler and voluntarily discarded shredded lettuce
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 100 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing station used for other purposes apart for hand washing alone. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  3. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw meat is stored above ready to eat foods and produce. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C in the walk in cooler. The temperature logs showed this occurred over the past week as well. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Floor edge between the kitchen and dry storage is degraded further than expected. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace floor in your upcoming renovation plans.