INSPECTION REPORT Health Protection JCHW-AWPTPM

PREMISES NAME Surrey Golf Club Kitchen		Tel: (604) 576-8224 Fax: (604) 574-4432
PREMISES ADDRESS 7700 168th St Surrey, BC V4N 0E1		INSPECTION DATE March 9, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jason May		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Potato press was found to have potato debris. Potato press was used this morning and may be used again today. Corrective Action(s): Potato press must be properly disassembled and cleaned and sanitized every 4 hours if used continuously. Potato press was disassembled and washed and sanitized in the high temperature dishwasher at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four 4L cans of tomato sauce were found with severe dents. Corrective Action(s): The safety of canned foods with severe dents cannot be guaranteed. Ensure dented canned goods are returned to the supplier. Items were removed from the dry storage area at the time of inspection. Violation Score: 3

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

Comments

-Front walk-in cooler was at 4C. -Both back walk-in cooler was at 4C. -Walk-in freezer was at -17C. -Line coolers were at or below 4C (top and bottom). -No foods stored in the RockStar cooler at the time of inspection. -No potentially hazardous foods stored in the Pepsi cooler at the time of inspection. -Upright freezer was at -7C (completed defrost cycle). -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer spray bottles properly labelled and tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. If staff are using single use gloves, ensure gloves are changed when they become dirty to prevent potential cross contamination. -Deli slicer was clean and well maintained. -Baked foods were individually wrapped in the customer service area. -Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018. To meet the FoodSafe requirement, FoodSafe Level 1 certificates must be valid / not expired. FoodSafe Level 1 refresher available for individual who currently have FoodSafe Level 1 (foodsafe.ca to register). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWPTPM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: 0.1g trans fat / 8g total fat = less than 2% trans fat Oil: Trans fat free Other foods: meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment