INSPECTION REPORT Health Protection JCHW-BG7Q3W

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 September 20, 2019	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 No
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): Quats sanitizer pail had no detectable disinfectant. Corrective Action(s): Quats at 200ppm is required to properly sanitize food contact surfaces. Ensure dispenser is run for a little while before filling the containers. Quats sanitizer at 200ppm was placed into the sanitizer pail at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door by cook line does not close properly. Corrective Action(s): Service screen door and ensure it can close properly to prevent potential pest entry. Violation Score: 3

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

Comments

-Both walk-in coolers were at 4C. -Walk-in freezer was at -18C. -Prep coolers (4) were at or less than 4C (top and bottom). -Dairy cooler was at 4C. -Front sandwich cooler was at 4C. -Upright freezer was at -21C. -Hot holding was greater than 60C. -No potentially hot foods cooling in the walk-in cooler at the time of inspection. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle labelled and tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. raw meat stored below ready-to-eat foods. -Baked foods by the front sandwich cooler were protected from potential customer contamination. -Deli slicer sanitization satisfactory. Small amount of food debris found on the sharpening guard arm. Other food equipment was found to be clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Chef FoodSafe Level 1 valid until march 29, 2021. -Please contact the inspector if you have any questions or concerns.