INSPECTION REPORT Health Protection JELR-CXUVHS

PREMISES NAME Beach Grove Golf Club - Grill		Tel: (604) 943-1155 Fax: (604) 943-6619
PREMISES ADDRESS 5946 12th Ave Delta, BC V4L 1C7		INSPECTION DATE November 23, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Christopher Hugill		NEXT INSPECTION DATE 2 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 = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commercial dishwasher has a final sanitizing rinse of 180F (shown on final rinse gauge) and verified measuring temperature inside of the machine (temperature strip changed colour) but this temperature is not consistently reached for all cycles. Corrective Action(s): Verify that 180F is reached every time or sanitize utensils, plates, etc. manually in sink using 200ppm quats sanitizer as demonstrated. Service dishwasher if necessary to ensure it can wash and sanitize dishes. Keep records. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar in dining room has hand sink with soap but no paper towels. Corrective Action(s): Keep this sink accessible for use by bar staff and provide paper towels in dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is being done. Corrective Action(s): Clean under cooking equipment and in hard to reach areas on a routine basis. Violation Score: 3

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

Comments

Routine check of main kitchen and dining room bar. Food Safe - in compliance. Food Safety Plan and Sanitation Plan - keep copies on site. Provided information during inspection (templates etc.). *Keep temperature records and use test strips to verify chemical concentrations. Coolers - at 4C/40F or colder. No hot holding during inspection. Produce is washed. Food is date labelled. Hand washing sinks have liquid soap and paper towels and hot/cold water with exception of bar sink - see above. Quats sanitizer in spray bottle - 200pm. Wiping cloths - store in sanitizing solution or provide information in your sanitation plan. Commercial dishwasher - see above. Glassware washer - 12.5ppm iodine measured - good. Cleaning - see above. Pest control - monitoring and pest contract in place. Copy of this report to be emailed to Kitchen Manager.