INSPECTION REPORT Health Protection JCHW-BMMPYC

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 12, 2020	TIME SPENT 1 hour
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Dead rodent was found in the janitorial room. Corrective Action(s): Have facility serviced by a professional pest control operator and seal off any potential pest entry points to prevent further pest infestation. Monitor for further pest activity and contact pest control services as needed. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Janitorial room door needs to be repaired to allow for proper closing and also a door sweep Corrective Action(s): Ensure potential entry points are sealed to prevent potential pest entry into the facility. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were found by the dishwasher, dry storage room, and back janitorial area. Corrective Action(s): Clean all areas affected with rodent droppings and sanitize with a 1:10 bleach solution. Correction date: Today Violation Score: 3

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

Comments

-Walk-in coolers were at 4C. -Walk-in freezer was at -18C. -Prep coolers (total of 4) were at or below 4C (top and bottom). -Upright freezer was at -23C. -Hot holding was greater than 60C. -Temperatures are checked and recorded daily. -Sausages were cooked to greater than 74C. Dishwasher rinse temperature checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff demonstrated good hand hygiene practices. -Quats sanitizer spray bottles were labelled and tested at 200ppm. -Deli slicer properly disassembled for cleaning and sanitizing. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -Baked foods in the customer area stored individually wrapped plastic bags. -Chef FOODSAFE Level 1 valid until March 29, 2021. -Please contact the inspector if you have any questions or concerns.