Summerland Golf & Country Club
2404 Mountain Ave Summerland BC V0H 1Z0 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide QUAT test strips for measuring concentration of sanitizing solution.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide test kits to test QUAT sanitizer. Chlorine test kit is available.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The ice maker's top lid must be repaired. Also, the ice scooper must be stored in a plastic container.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide the following: - QUAT sanitizer test strips - Chlorine sanitizer test strips - Thermometer for the sandwich preparation station
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must ensure that QUAT dispenser is calibrated to dispense the sanitizer at 200 ppm Dishwasher's sanitizing cycle - chlorine at 50 ppm
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some food stored on floor in walk-in cooler and freezer Shelves in walk-in cooler are starting to rust and accumulate food debris Hood vent requires servicing General sanitation could use improvement in kitchen Corrective Actions: Store food up and off floor to facilitate cleaning and prevent contamination of bottom of food containers Replace rusting shelves with shelves that have a non-porous and smooth surface, or clean & recoat current shelves Have hood vent serviced Thoroughly clean kitchen and ensure to have a regular cleaning schedule that includes walls and hard to reach places. Replace/launder cloths each day
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATS sanitizer dispenser is showing 0ppm.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Fan guards in walk-in cooler require cleaning.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Sandwich preparation cooler with ready to eat sliced meat at 7 Celsius on top and 6 Celsius on bottom. Operator agreed to put potentially hazardous foods on ice, use smaller quantities of food that is used up in four hours and call for service.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher and glass washer at 0 ppm chlorine when 50 ppm required in final rinse. Operator agreed to add 1 oz / 30 ml regular bleach per load in the short term and called for service.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions