INSPECTION REPORT Health Protection 232127

PREMISES NAME Delta Golf Club		Tel: (604) 594-1414 Fax: (604) 594-8355
PREMISES ADDRESS 11550 Ladner Trunk Rd Delta, BC V4K 3N3		INSPECTION DATE May 15, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jamie Matheson		NEXT INSPECTION DATE May 29, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Left preparation cooler inserts internal food product temperature at 12C. Bottom section internal food product temperature at 4-5C. Ice water bath stored in bottom section to help supplement cooling/cold potentially hazardous foods kept above 4C allows growth of pathogens and/or the formation of their toxins. Corrective Action(s): All cold potentially hazardous foods stored above 4C for more than 4 hours were voluntarily discarded by the operator. Cold potentially hazardous foods stored between 4-20C for less than 4 hours must be moved to another functioning cooler (<4C ambient air temperature) or kept on ice at all times. No cold potentially hazardous food shall be stored in left preparation cooler until it is serviced/fixed. Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Left preparation cooler is not in good working order. It is unable to generate ambient air temperature inside that is 4C or less. Coolers not able to store cold potentially hazardous foods at or below 4C allows growth of pathogens and or the formation of their toxins. 2. Plastic knife rack near the back entrance is worn out with dust build up on top. This allows harbouring of pathogens at the knife rack and cross contamination of food from knife rack to knives to food. Corrective Action(s): 1. Service/fix the left preparation cooler to ensure it is functioning properly (ambient air temperature of <4C) 2. Replace the worn out knife rack with a new rack that are made from non porous, easily cleanable material. Wash and sanitize knives stored on the worn out rack and store them in a clean and easily cleanable container in the meantime.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Right preparation cooler inserts at 3.8C, bottom section at 1C. Upright cooler at 0.9C Walk in cooler at 1.3C 2 upright freezers at or below -18C Under counter freezer at -20C Chest freezer at -22C Creamers at self serving counter on ice at 3.4C Soup hot held at 68.8C Handwashing station provided with cold/hot running water, liquid soap and single use paper towels. 200 ppm quats solution available from dispenser, sanitizing bucket and sanitizing spray bottles. High temperature dishwasher registered 75.4C at plate level during the final rinse cycle. Opened dry food products stored in bin with tight fitting lid. Potato cutter and meat slicer in sanitary condition. Items stored off the ground in dry storage area. Food Safety Plan and Sanitation Plan onsite for review. Temperature logs monitored daily. No pest activities observed. General sanitation satisfactory. Bar Area Beverage coolers at or below 4C Handwashing station provided with hot/cold running water, liquid soap and single use paper towel. Permit posted in a conspicuous place.