INSPECTION REPORT Health Protection TSTY-AVXVDC

PREMISES NAME Hazelmere Golf & Tennis Club Main Dining Room		Tel: (604) 538-1212 Fax: (604) 538-6316
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE February 13, 2018	TIME SPENT 1.1 hours
OPERATOR (Person in Charge) Dawn Beaton		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right hand side walk-in cooler (containing meat and dairy) was operating at 8 degrees Celsius. Temperature did not decrease over course of inspection. Temperature logs unavailable. Corrective Action(s): Perishable items moved to left hand side cooler. Ensure all potentially hazardous foods are kept out of the right-hand unit until it has been fixed and reinspected by a health officer. Technician contacted during inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Soap and paper towels were unavailable at the bar hand sink. Corrective Action(s): Replaced during inspection. Ensure these are always made available for staff use - this issue has been observed in past inspections. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Slight mildew growth observed on some non-ice contact areas of ice machine. Corrective Action(s): Clean and sanitize internals of machine by tomorrow (14th February 2018). Ensure manufacturer's cleaning directions are followed. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): 1) Disposable aluminium pie pans were being washed and reused as roasting dishes. 2) Steel wire brushes were in use for scrubbing barbeque grills. Corrective Action(s): 1) Discarded. Ensure only dishes, containers and utensils designed for multiple uses are reused. Single-use items must not be reused, as they may deteriorate, and cannot be adequately cleaned and sanitized. 2) Removed. Do not use metal wire brushes, as there is a significant risk associated with bristles falling out of the brushes and into food. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Marble prep table board has cracked in several places and requires replacement. 2) Right hand walk-in cooler unit was not maintaining adequate refrigeration temperatures during inspection. No temperature logs available. Corrective Action(s): 1) Discard broken board, and replace with a suitable smooth, waterproof and easily-cleanable material by next week (20th February 2018). 2) Technician contacted during inspection. Ensure health officer is contacted for reinspection once fixed (card provided). Ensure cooler maintains an ambient temperature of 4 C or colder. Violation Score: 3

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

Comments

*General sanitation satisfactory overall. Note: ensure hard-to-reach corners behind equipment and on top of ledges are cleaned on a regular basis to remove dust and grease buildup. *No evidence of pest issues observed during inspection. *Note: replace burnt out lights in storage room off main kitchen (current lighting is very dim). *Low-temperature dishwasher provided a sanitizing rinse containing 50ppm chlorine. *Note: hot holding units not operational during inspection. *Cooler and freezer temperatures satisfactory. Thermometers available in each unit. *Quat sanitizer available at 200ppm in spray bottles. *Organization of raw and ready-to-eat foods satisfactory. *Dry goods and can storage satisfactory. *Food products date-labeled in cold storage. *Tools and utensils stored in clean condition. *Follow-up inspection required - ensure the area health officer is contacted for reinspection regarding cooler issue listed.