INSPECTION REPORT Health Protection MBEK-B3NU7S

PREMISES NAME Hazelmere Golf & Tennis Club Lounge/Kitchen		Tel: (604) 538-1212 Fax:
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE August 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dawn Beaton		NEXT INSPECTION DATE 1 Month
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): A labeled spray bottle of quaternary ammonium compounds (quats) sanitizer was measured at 0 to 100 ppm. Corrective Action(s): Spray bottle was refilled at dispenser (dispensing 200 ppm quats). Ensure that sanitizer is maintained at concentrations needed for effective sanitizing (e.g. 200 ppm quats). Test and change sanitizer solutions as needed to maintain these concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A pair of tongs were observed to be stored within a container located in the reach-in cooler. Handle of tongs was in contact with cooked noodles stored in container. Corrective Action(s): Tongs removed. Ensure that utensils such as tongs are not stored in food storage containers as the handles may potentially contaminate food. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temperature dishwasher was measured at a maximum temperature of 62 degrees C at the utensil surface; however, a chlorine residual was available at the utensil surface at 50 ppm. It was stated by the General Manager that the service technician had temporarily fitted the high temperature dishwasher to dispense chlorine during the rinse cycle until booster can be serviced. 2. Bar glass washer appears to be leaking fluid. Corrective Action(s): 2. Ensure that high temperature dishwasher is able to achieve at least the minimum sanitizing temperature of 71 degrees at the utensil surface during the final rinse (82 degrees C from the manifold). Ensure that dishes are continuing to be sanitized with chlorine in the rinse residual (at least 50 ppm) until such time. Contact the Environmental Health Officer for reinspection once high temperature dishwasher has been serviced. Date to be corrected by: September 5, 2018. 3. Ensure that bar glass washer is in good working order and is not leaking. Ensure glass washer is serviced if a leak is present. Ensure that liquid that has accumulated under the glass washer is removed. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine inspection conducted: - Preparation cooler at 3 to 4 degrees C (above) and 4 degrees C (below) - 1-door reach-in coolers at 3 degrees C (both) - Bar cooler at 4 degrees C - Reach-in freezer at -6 degrees C. Note: Freezer appeared to be on defrost cycle at time of inspection; ensure freezer is able to maintain foods at -18 degrees C or less. - Thermometers available for cold holding units. - Hot holding internal temperatures at 60 degrees C or more - Hot and cold running water, liquid hand soap, and single use paper towels available for hand washing stations. - Vinyl gloves available - Bar glass washer measured 56 degrees C (max) and 12.5 to 25 ppm iodine in rinse residual. - Quaternary ammonium compounds (quats) sanitizer measured 200 ppm in labeled spray bottles* *Exception: refer to code 302. - No signs of pest activity observed at time of inspection. - Premises is serviced by a pest control company. - Temperature records maintained.