INSPECTION REPORT Health Protection SDHI-CGYVQE

PREMISES NAME Hazelmere Golf & Tennis Club Lounge/Kitchen		Tel: (604) 538-1212 Fax:
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE August 4, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dawn Beaton		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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in spray bottle measured at 100 ppm QUATs concentration during time of inspection. Corrective Action(s): Replace QUATs sanitizer in spray bottle with fresh solution measured at 200 ppm QUATs concentration. Ensure solution is changed frequently (as per approved food safety plan) and monitored and verified at 200 ppm QUATs concentration with test strips to ensure adequate sanitation of food contact surfaces, equipment and utensils. To be completed by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Few house flies observed in lounge kitchen during time of inspection. Back door is observed open with a screen door blocking fly entry. Pest control company is contracted. Corrective Action(s): Monitor fly population and install sticky fly traps in non-food service area as necessary. Contact pest control company to assess fly population and to install traps if and as necessary. Keep all food covered to protect from potential contamination from flies. Ensure all doors and windows remain closed as necessary to prevent entry of pests on site. To be completed: immediately Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: - Stand-up glass door cooler at 2'C - Under-counter stainless steel cooler next to back door at 3'C - Stand-up domestic freezer at -18'C - Stand-up stainless steel cooler at 3'C - Cooler drawers (X2) underneath cooking equipment at 3'C - Sandwich cooler a 4'C (top and bottom) - Hot-holding units measured above 60'C - Thermometers are available in cold-holding units - Temperature logs are maintained - General sanitation of premise is satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 72.8'C at plate surface (above minimum required final rinse temperature of 71'C) - Iodine glasswasher at bar measured at 25 ppm iodine concentration with test strip - All staff observed wearing clean uniforms - Equipment stored in a sanitary manner - Food is stored at least 6 inches off the floor and covered - FOODSAFE Level 1 trained staff available on site Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.