INSPECTION REPORT Health Protection JLEE-CFNRAA

PREMISES NAME Chilliwack Golf & Country Club Lounge		Tel: (604) 823-4544 Fax:
PREMISES ADDRESS 41894 Yale Rd Chilliwack, BC V2R 4J3		INSPECTION DATE June 23, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chilliwack Golf & Country Club		NEXT INSPECTION DATE June 29, 2022
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of the cold potentially hazardous foods (i.e. portioned salmon, dairy products, deli meats, chicken wings) in the walk-in cooler measured to be around 7.9C during time of inspection. Products were placed in the fridge from this morning (<2 hours). Walk-in cooler thermometer reads 7.5C. Corrective Action(s): Store these cold potentially hazardous foods in a working refrigeration unit which can maintain a temperature of 4C or less 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: Walk-in cooler measured to be at 7.7C and the thermometer reads 7.5C during time of inspection Corrective Action(s): Seek a technician to take a look at the walk-in cooler to ensure that it can maintain a temperature of 4C or less. Do not store any cold potentially hazardous foods in this cooler until verified by public health inspector. Date to be corrected by : June 29, 2022 Violation Score: 3

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

Comments

General comments - Handsinks equipped with hot and cold running water, liquid soap, and paper towel - Two compartment sink available for manual dishwashing - QUATS spray bottle sanitizer and dispenser measured to be at 200ppm - Low temperature dishwasher final rinse residual chlorine concentration at 100ppm - Glasswasher final rinse residual iodine concentration at 12.5ppm - Freezers (white standing freezer and walk-in freezer) measured to be at -18C or less - Thermometer observed in the walk-in cooler. Temperature checks documented twice per day. - Prep cooler (top and bottom) maintains temperature of 4C or less - Hot holding unit for soup measured to maintain a temperature of 60C or higher - Pest control measures in place with fly glue trap (stored away from food). Back door closed during time of inspection. Mesh screen door available. Garbage cans covered. - Permit observed in a visible location - Staff presented a valid and current copy of FOODSAFE Level I certificate Note: 1) Frost and ice build-up observed in the white standing freezer. Ensure that foods are covered and that defrosting is done on a regular basis.