INSPECTION REPORT Health Protection SDHI-C8ZR8K

PREMISES NAME Hazelmere Golf & Tennis Club Lounge/Kitchen		Tel: (604) 538-1212 Fax:
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE November 22, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dawn Beaton		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottle in the lounge kitchen measured at 100 ppm QUATS concentration. Staff replaced sanitizer with new solution during inspection, which measured at 200 ppm QUATS concentration. Corrective Action(s): Replace QUATS sanitizer in spray bottles more frequently (as per approved sanitation plan) to ensure sanitizer is at the required 200 ppm QUATS concentration to effectively sanitize surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tea towels observed stored directly on top of washed produce/lettuse in the stand-up cooler next to the dishwashing area. Staff replaced towels with paper towel during time of inspection. Corrective Action(s): Ensure all foods (especially ready-to-eat foods) are protected from potential contamination by storing foods covered with food grade / food safe materials (i.e. plastic wrap). Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - Sandwich cooler at 0'C (bottom) and 2'C (top) - Under-counter prep cooler next to back door at 3'C - Stand-up glass cooler next to back door at 4'C - Stand-up stainless steel cooler next to dishwashing area at 3'C - Beverage display cooler at 4'C - Under-counter cooler at bar at 3'C - Hot-holding units measured at >60'C NOTE: temporary walk-in freezer stored outside the back entrance to the lounge kitchen (outdoors) due to walk-in freezer seal maintenance. Staff mentioned that the freezer is kept locked to ensure the food is protected from potential contamination/access to the public. The freezer measured at -19'C during time of inspection and all foods were observed protected from contamination. 2. Sanitation: - General sanitation of premises satisfactory during time of inspection - Hand washing stations supplied with liquid soap, paper towel, hot and cold running water - High temperature dishwasher measured at 72.5'C at plate surface (above minimum required final rinse temperature of 71'C) - Glass washer at bar measured at 25 ppm iodine concentration with test strip - Ice machine observed in sanitary manner 3. Storage: - All food observed stored at least 6 inches off the floor - All food observed covered - Raw foods stored away from ready to eat foods 4. Pests: - No signs of pests observed during inspection - Pest control company completes monthly assessments 5. Administration: - Foodsafe Level 1 trained staff available on premises - Operating permit visible during inspection (located at bar) Notes: - Dining room kitchen and snack bar are currently closed for the season. Dining room kitchen is used for special events. - Dining room kitchen is currently storing dry goods in the storage area and perishables in the walk-in coolers. All foods are observed protected from contamination and stored at adequate cooling and freezing temperatures of 4'C or lower and -18'C or lower. - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.