Fraser Health Authority



INSPECTION REPORT
Health Protection
JLEE-CFNR2M
PREMISES NAME
Chilliwack Golf & Country Club Kitchen		Tel: (604) 823-4544
Fax:
PREMISES ADDRESS
41894 Yale Rd
Chilliwack, BC V2R 4J3		INSPECTION DATE
June 23, 2022		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Chilliwack Golf & Country Club		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Grease from the previous day observed on the edges of the ventilation hood where physical contaminants can fall onto the food being prepared below
Corrective Action(s): Ensure that the ventilation hood is maintained in sanitary condition
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

General observations
- Handsinks equipped with hot and cold running water, liquid soap, and paper towel
- Low temperature dishwasher measured with a final rinse residual chlorine concentration of 100ppm
- Walk-in cooler measured to have a temperature of 4C or less. Foods are covered. No raw meats are stored on top of ready-to-eat foods.
- Thermometer observed in the cooler. Temperature logs are available.
- Meat slicer observed to be in sanitary condition. Staff indicated that the disassembled meat slicer is cleaned/ sanitized in the dishwasher.
- Premises observed to be in sanitary condition
- Pest control measures in place with fly light trap. Garbage cans covered.
- Wiping cloths observed to be submerged in a bucket of QUATS sanitizer.
- QUATS sanitizer concentration measured to be 200ppm.
- Staff presented valid and current FOODSAFE Level I certificate

Note:
1) Ensure that temperature checks are documented twice per day
2) Ensure that the permit is posted in a visible location.