INSPECTION REPORT Health Protection JCHY-CTVQSM

PREMISES NAME Hazelmere Golf & Tennis Club Lounge/Kitchen		Tel: (604) 538-1212 Fax:
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE July 19, 2023	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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Liquid soap not available at kitchen handwashing sink. Corrective Action(s): Ensure all handwashing sink must be well equipped with hot and cold running water, liquid soap, and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up grease observed underneath the deep fryer. Corrective Action(s): Clean and sanitize the aformentioned area. Ensure daily cleaning underneath hard to reach areas are conducted to prevent possible pest harbourage and cross-contamination. Weekly thorough cleaning should be conducted to remove hard to remove debris. Corrected by: July 26, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Bar handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Lactic acid sanitizer spray bottles at 272-700ppm/704-1875ppm DSBA/Lactic Acid. High-temperature dishwasher measured at 74C final rinse temperature. Glasswasher measured at 12.5ppm iodine final rinse. Prep cooler, undercounter cooler, bar coolers, and stand-up coolers measured at 4C or lower. Stand-up freezer measured at -18C. Hot-holding units measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. Exhaust hood satisfactory. Overall, facility is well organized.