INSPECTION REPORT Health Protection NTSD-D4WNSP

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 May 3, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Jason May		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Small counter top (front) sandwich cooler at 8.1 Deg C. Corrective Action(s): Immediately. Remove sandwiches from the cooler (Note: Sandwiches stored in the cooler 1 h) & put in a different cooler. Adjust, repair, or replace the cooler. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation is good at the time of inspection. - Walk-in coolers at or below 4 deg C. - Walk-in freezer at -14.4 deg C. - Prep coolers (4) at or below 4 deg C. - Dairy cooler at 4 deg C. - Upright freezer was at -14C. - Hot holding units above 60. deg C (at 68.0 deg C and 76. deg C) at the time of inspection. - High temperature dishwasher had a final rinse temperature of 74.6 deg C on the dish surface (minimum of 71C required for proper sanitizing). - Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle labelled (200ppm). Note: Meat slicer was in use at the time of inspection. -Foods stored off the ground and protected from potential contamination. -Facility serviced by a professional pest control operator. Traps are set. No signs of pests noted at the time of inspection. - All cleaning agents stored safely at the time of inspection.