Fraser Health Authority



INSPECTION REPORT
Health Protection
JHEL-BC5RYR
PREMISES NAME
Club House Grill		Tel: (604) 792-2276
Fax:
PREMISES ADDRESS
47823 Yale Rd
Chilliwack, BC V2P 7N3		INSPECTION DATE
May 6, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Tabitha Slack		NEXT INSPECTION DATE
May 20, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 13
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food in prep cooler at 5-7C.
Corrective Action(s): Potentially hazardous food moved to another cooler at 4C or less.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Three bay hot holding unit food probed at 55C.
Corrective Action(s): Operator turned up at time of inspection as staff informed unit was turned down. Check food in unit throughout the day to ensure it can maintain hot food at 60C or greater.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Prep cooler set to 6C according to operator. Call service tech to re-adjust set temp to 4C or less.
Corrective Action(s): Correct within one week.
Violation Score: 3

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

Paper-based inspection report F00245426:

Routine inspection:
-operator has renewed food safe and she is aware of requirements to have at least 1 person on site at all times with valid certification
-discussed use of kitchen for on and off site catering, if off site catering will commence submit updated food safety and sanitation plans
-coolers at 4C or less (except prep cooler)
-freezer at -18C
-handsink fully equipped
-discussed menu for Mother's Day Brunch