INSPECTION REPORT Health Protection YTAN-CSHQCA

PREMISES NAME Morgan Creek Golf Course - Kitchen		Tel: (604) 531-4696 Fax: (604) 531-4565
PREMISES ADDRESS 3500 Morgan Creek Way Surrey, BC V3S 0J7		INSPECTION DATE June 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keith Hughes		NEXT INSPECTION DATE 6 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw seafood (scallops, prawns, etc.) stored at saute station cooler (drawer coolers) measured at 8C. Corrective Action(s): Seafood was just prepped this morning and had been in drawer coolers for no long than an hour, according to staff. Staff transferred all seafood to the walk-in cooler at time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One Sink + Surface sanitizer spray bottle measured at 0 ppm (Lactic acid + DDBSA). Corrective Action(s): Staff refilled spray bottle with fresh sanitizer at time of inspection. Tested to be within acceptable range. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Saute station cooler (drawer coolers storing raw seafood) measured 6C (ambient air temperature). Corrective Action(s): Staff emptied cooler at time of inspection. Monitor and ensure this cooler is capable of maintaining temperatures at 4C or colder. Repair or adjust cooler as needed. Correct by: Immediately. Violation Score: 3

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

Comments

- Routine inspection conducted. - Hand washing stations properly supplied with hot/cold running water, liquid soap, and paper towels. - Sink + Surface sanitizer solution (lactic acid/DDBSA) available throughout at appropriate concentration, except for one spray bottle (see violation code 302 above). - High-temperature dishwasher reached 75C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface required. - All other coolers measured 4C or colder (see violation codes 205 and 308 above). - Freezers measured -18C or colder - Accurate thermometers available. Temperature logs maintained. - Good food storage practices noted. All food items stored properly covered, labelled, with good separation between raw and ready-to-eat items. - Dry storage areas satisfactory. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory, although deep-cleaning in hard-to-reach areas under and behind equipment required. Chef stated floors are scheduled to be pressure-washed soon. - No signs of pest activity noted at time of inspection. - Staff have valid FoodSafe certificates.