Poppy Estate Golf Course Ltd

3834 248th St, Aldergrove · Restaurant

15 inspections

Follow-Up InspectionApr 17, 2026
0 infractions
Routine InspectionApr 8, 2026
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Block of butter placed at room temperature. Probe thermometer reading indicates 17.8C. Operator indicated that butter was placed out yesterday.
  - Corrective Action(s): Dairy products such as butter are considered potentially hazardous food and must always be stored at <4C. Operator discarded the block of butter.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Dishwasher dispensed 0ppm of chlorine on the plate surface.
  - Corrective Action(s): In the meantime use the 3 compartment sink for manual warewashing of all dishware and glassware. Dishwasher can still be used for washing and rinising of dishware and glassware, but sanitizing procedure must be done manually at the 3 compartment sink. Operator filled a compartment with chlorine sanitizer tested at 100ppm.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed:
  - 1.In the storage area underneath the storage racks
  - 2.Behind the stand up freezer in the storage room
  - 3.Behind the ice machine at the front of house.
  - Corrective Action(s): Remove the rodent droppings. Clean and sanitize the following areas.
  - Date to be corrected: today.
  - Violation Score: 3
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Mold build up inside the ice machine where ice is being made.
  - Corrective Action(s): Turn off the ice machine, empty the ice machine and clean and sanitize the area to remove the mold. Ensure to include the area into routine cleaning schedule.
  - Date to be corrected by: today.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Low temperature dishwasher dispensed 0ppm of chlorine concentration. Tube seems to be blocked and unable to prime sanitizer solution into the machine.
  - Corrective Action(s): Repair/replace the dishwasher to ensure the low temperature dishwasher is able to dispense at least 50ppm of chlorine.
  - Date to be corrected by: 1 week
  - Violation Score: 3
Routine InspectionMar 28, 2025
0 infractions
Follow-Up InspectionMay 2, 2024
0 infractions
Routine InspectionMay 1, 2024
1 infraction
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Cooling unit for sandwiches not maintaining or set at proper range. Measured at 7 to 8 C. Operator turned unit down and unit measured at proper range. 2.5 C at end of inspection.
  - Pop cooler at 11 C. Dairy product kept in unit.
  - Corrective Action(s): Monitor unit and ensure it can maintain adequate temperature range as discussed.
  - Operator removed dairy during inspection. Unit to be repaired.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Dishwasher chemical containers (detergent and sanitizer) empty. Measured 0 ppm when tested. Staff didn't really know it was their job to check system. Didn't know where spare containers were kept. Ecolab contract in place, but using up old supply? While conducting inspection found a full container of "Clear" sanitizer (not ultra san), but after connecting and priming system the reading was still 0 ppm. Tested at point of dischage and while forcing a prime of the sanitizer and again measured 0 ppm.
  - Corrective Action(s): Implement manual dishwashing procedures with bleach solution in third sink until dishwasher serviced and new chemicals obtained. One cup of bleach to filled sink (approx. 6 to 8 gallons) of water should give 100 to 200 ppm bleach. Put up sign at dishwasher highlighting to staff to use manual method for dishwashing.
  - Follow up inspection required. See inspection report date noted for follow up.
  - Violation Score: 25
Routine InspectionFeb 2, 2024
0 infractions
Routine InspectionJan 20, 2023
0 infractions
Follow-Up InspectionJun 6, 2022
1 infraction
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Dishwasher wash/rinse step not meeting requirements. Sanitizing at final rinse meets requirements at >80C.
  - Corrective Action(s): Plese ensure all dishware and cupts are thoroughly washed andr rinsed in 2-compartment sink before being placed in rack for sanitizing step in dishwasher. Facility equipped with enough clean dishware and single-use items for service. Provide training for staff to properly wash dishware and cups. For long term solution, please address dishwasher to properly wash/rinse/sanitize plates, cups etc. - Date to be corrected by: End of month
  - Violation Score: 9
Follow-Up InspectionJun 3, 2022
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Clean dishes have stuck on food after going through dishwasher.
  - Dishwasher is hot water sanitizing, max temperature 79.8C.
  - Calcium build up observed inside dishwasher and on spray nozzles.
  - Discussed issues with plumber on site at the time of inspection.
  - Adequate dish detergent and rinse aid available.
  - No gauge on pipes or dishwasher.
  - No customers during lunch at time of inspection.
  - Corrective Action(s): Repair dishwasher. 3-compartment sink available for cleaning and sanitizing.
  - Clean out spray nozzles.
  - Check lines to ensure detergent are fed.
  - Note that minimum temperature for sanitizing is 71C for 10 seconds. Hotter temperatures above or around 80C may cause water to turn to steam before reaching plate surface.
  - Date to be completed by: Today.
  - Install gauge to monitor wash and rinse temperatures or use alternative methods such as a thermometer capable of holding max temperature.
  - Date to be completed by: Next inspection.
  - Recommend follow up with Drinking Water Officers regarding high calcium and other water quality/safety issues as necessary.
  - Violation Score: 5
Routine InspectionJun 2, 2022
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
  - Observation: Operator does not have a thermometer to measure the temperature of roast cooling.
  - Large roast rests after cooking on the counter until warm enough to put in walk in cooler.
  - Roast is covered and placed in cooler overnight.
  - Roast is cut up in the afternoon the next day.
  - Corrective Action(s): Cut up roast after resting. At minimum into quarters or smaller pieces.
  - Let slices cool in shallow metal pan in the cooler.
  - Probe thermometer should be used to check the roast throughout the cooling process.
  - Date to be completed by: Immediately.
  - Violation Score: 15
  - 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Sandwiches stored in small display cooler between 6-8C during the inspection.
  - Hot holding unit sits on the counter next to the small display cooler. Side closer to the hot holding unit is slightly warmer.
  - Operator said that sandwiches typically stay in this cooler between 2-4 days.
  - Corrective Action(s): Lower the temperature so inside reaches 4C.
  - Use time as a control.
  - Keep sandwiches below 4C and if they cannot be maintained below 4C, they can be stored in the cooler for 2hrs.
  - Monitor the temperature with an accurate thermometer inside the cooler.
  - Keep sandwiches in the walk in cooler for overnight storage.
  - Date to be completed by: Immediately.
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor is sticky. There were several spills during the inspection.
  - Walk in cooler doors are made of wood, mold can be visibly seen on the inside of the doors.
  - Racks of walk in coolers have mold.
  - Staff washroom hand wash sink is broken. Toilet has dirty water, odor noticable in this washroom. Staff uses alternate public washroom at this time.
  - Dirty carpet in the dry storage/chest freezer, back room.
  - Only one bottle of sanitizer left in the facility at this time, dispenser is not functional.
  - Banquet venue has not been used and has built up of dust and debris. This is rented out for caterers and food storage.
  - Corrective Action(s): Use a good degreaser for the floors. Maintain on regular basis. Clean up spills.
  - Scrub and clean walk in cooler doors. Seal with wood stain, paint or water repellent sealant to allow for easier cleaning.
  - Clean racks in coolers and sanitize surfaces.
  - Fix and clean staff washroom to remove odors and stains.
  - Clean or remove any stained carpet.
  - Fix santizer dispenser and ensure bottles are available for cleaning and sanitizing, especially during food prep.
  - Banquet venue: recommend cleaning plan and contract with the caterers to ensure area is cleaned and sanitized after each use.
  - Violation Score: 9
Routine InspectionAug 17, 2021
0 infractions
Routine InspectionNov 22, 2019
1 infraction
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
  - Observation:
  - Corrective Action(s): Refinish shelving in dry storage area where pain is chipped/peeled to provide a smooth surface - Date to be correct March 2020
  - Violation Score: 3
  - 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
  - Observation:
  - Corrective Action(s): Supply thermometers for those freezers currently lacking them. Date to be corrected by March 2020
  - Violation Score: 1
Routine InspectionJan 24, 2019
0 infractions
Routine InspectionJul 16, 2018
0 infractions
Routine InspectionJan 12, 2018
0 infractions