INSPECTION REPORT Health Protection YTAN-CXCQYV

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 November 7, 2023	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Keith Hughes		NEXT INSPECTION DATE November 14, 2023
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water pedal for hand washing station by the dishwashing area was broken off. Hot water not available at this sink for hand washing. Corrective Action(s): Replace broken hot water pedal. Other hand washing sinks available for use in the meantime. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris/grease accumulation noted in hard-to-reach areas behind cooking equipment. Corrective Action(s): Ensure deep cleaning is done in all areas at least once a week. Correct by: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Hot water pedal for hand washing station by dishwasher had broken off (also see violation code 401). 2) Door for undercounter cooler at coffee service station was loose. Pooling water also noted inside the cooler. Corrective Action(s): 1) Replace the hot water pedal. 2) Re-attach the door to this cooler. Ensure the condenser is working properly and not leaking. Correct by: 2 days. Violation Score: 3

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

Comments

- Routine inspection conducted. - All other hand washing stations were properly supplied with hot/cold running water, liquid soap, and paper towels. - Sink + Surface sanitizer solution (lactic acid/DDBSA) available throughout at appropriate concentrations. - High-temperature dishwasher reached 78C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface required. - All coolers measured 4C or colder. - Freezers measured -18C or colder. - Accurate thermometers available. - Good food storage practices noted. All food items stored properly covered, labelled, with good separation between raw and ready-to-eat items. - Items held in ice bath during busy rushes - OK. Ice water level noted to be adequate at time of inspection. - 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. - No signs of pest activity noted at time of inspection. - Staff have valid FoodSafe certificates.