INSPECTION REPORT Health Protection JCHW-BA3QWW

PREMISES NAME Surrey Golf Club Kitchen		Tel: (604) 576-8224 Fax: (604) 574-4432
PREMISES ADDRESS 7700 168th St Surrey, BC V4N 0E1		INSPECTION DATE March 8, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason May		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer was found to have some food debris on the sharpening guard. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings (Some green - indicating poison) were found in the dry storage area. Facility is currently serviced by a professional pest control operator on a monthly basis. Corrective Action(s): Have facility inspected by pest control to prevent further infestation. Operator contacted pest control at the time of inspection. Remove droppings and disinfect areas affected by droppings with a 1:10 bleach solution. Monitor for further pest activity. To prevent further pest infestation ensure the following are carried out: store foods off the floor and in pest proof containers, seal any potential entry points with steel wool, remove garbage frequently from the facility, etc. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Right prep cooler was at 5C to 6C (bottom). Cooler was set to level 2 Corrective Action(s): Adjust cooler to ensure it can maintain 4C or less on a consistent basis. Cooler was adjusted and was at 4C at the time of inspection. Violation Score: 3

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

Comments

-Front kitchen walk-in cooler was at 4C. -Back kitchen walk-in cooler was at 4C. -Prep coolers (left and middle two units) were at 4C or less (top and bottom). -Self service area cooler was at 4C. -Walk-in freezer was at -18C. -Upright freezer was at -16C. -Thermometers present in cold holding units and temperatures checked and recorded daily -No hot holding at the time of inspection. -Potentially hazardous foods (sauce) were probed at 4C in the walk-in coolers. -High temperature dishwasher had a final rinse temperature of 71C/73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles labelled and tested at 200ppm. -General food storage good at the time of inspection. Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Chef FoodSafe Level 1 valid until March 29, 2021. -Please contact the inspector if you have any questions or concerns.