INSPECTION REPORT Health Protection DWAG-BLQSKJ

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 February 12, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keith Hughes		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed on the back blade of the deli slicer. Corrective Action(s): Clean and sanitize the deli slicer immediately. Ensure food equipment is cleaned and sanitized immediately after use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizing spray bottle used in the kitchen did not have a label. Corrective Action(s): Ensure all chemicals used are labeled to prevent misuse. Staff labeled the spray bottle. Violation Score: 3

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

Comments

Routine inspection: - Coolers (walk-in, glass-door, prep, under the counter, drawer) maintained at 4C or less. - Walk-in cooler and beer cooler at the receiving area at 4C and locked. - Freezers maintained at -18C or less. - Hot food hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats sanitizer available in spray bottles and from the dispenser. - High temperature dishwasher registered 73C at the plate level. - Ice machine maintained in a sanitary condition. - Food products stored off the ground and organized. - Food products covered in while stored in the coolers. - Temperature records maintained and available for review. - Foodsafe requirement met. - General sanitation satisfactory. - No pest activities observed at the time of the inspection.