INSPECTION REPORT Health Protection YTAN-C6MRTX

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 September 7, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alida Inkster		NEXT INSPECTION DATE September 09, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Main hand washing sink in the kitchen was missing paper towels. Corrective Action(s): Ensure all hand washing stations are properly supplied at all times (with liquid soap, paper towels, and hot and cold running water). Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Many flies noted inside the kitchen. Corrective Action(s): Contact a professional pest control company for servicing. Ensure to keep all food items properly covered. Correct by: Immediately Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back screen door was left open/not properly closed several times during inspection. Corrective Action(s): Keep this screen door closed to prevent pest entry. Violation Score: 3

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

Comments

- Other hand washing station was properly supplied. - Quat sanitizer solution available in spray bottles at 200 ppm - High-temperature dishwasher reached 76C at the dish surface during rinse cycle. Good (minimum of 71C at the dish surface required). - All coolers were measured at 4C or colder - All freezers were measured at -18C or colder - Walk-in cooler and freezer in concession (gazebo) is also used for main kitchen's food storage. Temperatures were below 4C and -18C, respectively. - Accurate thermometers available. *Ensure to keep temperature records for each cooler and freezer up to date. - Chicken and roast beef were being prepared for a lunch banquet at time of inspection.Staff stated food would be held in hot-holding units during service, and food service for this event would not exceed 2 hours. Reviewed cooking, hot-holding, reheating, and cooling procedures at time of inspection. Discussed ensuring food is properly reheated prior to placing in hot-holding units/steam tables. - All food stored properly covered and off the floor. - Dry storage areas satisfactory. Pest-proof storage containers available. - All equipment maintained in sanitary conditions. General sanitation is also satisfactory. - Pest control services are still in place. No signs of rodent activity noted inside the facility at time of inspection. *Servicing required for flies.