INSPECTION REPORT Health Protection MBEK-CSBMAJ

PREMISES NAME Guildford Golf & Country Club Restaurant		Tel: (604) 594-1435 Fax: (604) 594-0231
PREMISES ADDRESS 7929 152nd St Surrey, BC V3S 3M5		INSPECTION DATE May 29, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Alida Inkster		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottle measured greater than 400 ppm. Corrective Action(s): Removed. Replaced with quats sanitizer at 200 ppm. Ensure sanitizer is maintained at concentrations required for safe and effective sanitizing of food contact surfaces as a no-rinse sanitizer. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Few rodent droppings observed in the following areas: 1. On floor near dishwasher chemical buckets. 2. At the bottom of a couple of cabinets used for storage of old equipment (not in use). Corrective Action(s): Ensure affected areas are properly cleaned and disinfected. Date to be corrected by: Today. Note: Fraser Health bulletin "Mice in Food Establishments" to be provided as a resource. Premises serviced by a pest control technician on a routine basis. Most recent service report to be forwarded to the Environmental Health Officer. Violation Score: 3

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezer at -18 degrees C or less. No hot holding. Dry food storage satisfactory. Food protected from potential contamination. Hot and cold running water, liquid soap, and paper towels are in place for hand washing. General sanitation satisfactory. Food equipment and utensils in sanitary condition. High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C). Two-compartment sink supplied with hot and cold running water. Temperature records maintained.