INSPECTION REPORT Health Protection MBEK-B3NTH7

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 August 15, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dawn Beaton		NEXT INSPECTION DATE August 22, 2018
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris was observed under the guard of the deli slicer. Corrective Action(s): Deli slicer was cleaned and sanitized at time of inspection. Ensure that deli slicer is properly taken apart and components are thoroughly washed, rinsed, then sanitized to limit potential cross contamination. Ensure that areas behind the blade and under the guard are being cleaned and sanitized each time. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two labeled spray bottles of quaternary ammonium compounds (quats) sanitizer were tested at 0 to 100 ppm. Corrective Action(s): Above-noted bottles were refilled at the sanitizer dispenser and tested at 200 ppm quats. Ensure that sanitizer is maintained at concentrations needed for effective sanitizing (e.g. 200 ppm quats). Test sanitizer with test strips and change sanitizer as often as needed to maintain these concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A hole was observed in the wall located to the right of the front line cooler. Corrective Action(s): Ensure that all holes are properly sealed to limit potential entry of pests. Date to be corrected by: August 22, 2018. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A considerable amount of mould/mildew was observed on tubes/piping leading from dry storage area (near walk-in coolers #1 and #2) to bar walk-in cooler. Corrective Action(s): Ensure that mould/mildew is cleaned and affected areas are properly sanitized. Ensure that any sources of moisture or condensation are addressed to limit future buildup of mould/mildew. Date to be corrected by: August 22, 2018. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Three kitchen light fixtures are not working. One light cover is missing. Corrective Action(s): Ensure that all light fixtures in the kitchen are working and shatterproof covers are in place for each light fixture. Adequate lighting is needed for kitchen sanitation and worker safety. Shatterproof covers must be in place to protect food, food contact surfaces, equipment, and utensils from potential contamination with broken glass, in the event of bulb breakage. Date to be corrected by: August 22, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Left walk-in cooler (#2) at 1 degree C. - Right walk-in cooler (#1) at 3 degrees C - 1-door glass cooler (front line refrigerator) at 3 degrees C - 2-door glass cooler (dessert refrigerator) at 4 degrees C - Preparation cooler (front line cold table) at 1 degree C. No food storage at time of inspection. - Bar walk-in cooler at 4 degrees C or less. No potentially hazardous foods at time of inspection. - Bar and service area coolers at 4 degrees C or less* *Exception: White mini cooler in dining room service area measured at 6 degrees C. No food storage. Ensure that cooler is able to maintain 4 degrees C or less if potentially hazardous food is to be stored here. - Walk-in freezer at -15 degrees C - Potentially hazardous food items are cooled in shallow layers on cooling racks located in walk-in cooler. - Food items are generally covered and well organized. - An electronic temperature logging system is in use for all kitchen cold holding units (as of July 2018) - No hot holding at time of inspection. A buffet is offered for scheduled events and on weekends. It was stated that leftover food from the buffet is discarded. - At least one probe thermometer is available on site - Hand washing stations are unobstructed. Hot and cold running water, liquid hand soap, and single use paper towels available. - Vinyl gloves available - Low temperature dishwasher measured 66 degrees C and 50 ppm chlorine in rinse residual at utensil surface. - Quaternary ammonium compounds (quats) sanitizer measured 200 ppm in labeled spray bottles* *Exception: refer to code 302. - Ice machine in sanitary condition. Scoops stored safely at time of inspection. - No signs of pest activity observed at time of inspection. Premises is serviced by a pest control company.