INSPECTION REPORT Health Protection JCHW-BZ7SN6

PREMISES NAME Surrey Golf Club Kitchen		Tel: (604) 576-8224 Fax: (604) 574-4432
PREMISES ADDRESS 7700 168th St Surrey, BC V4N 0E1		INSPECTION DATE March 17, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jason May		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Minor past rodent activity observed in the dry storage area and under the soup area. 2) Some food debris was observed between two prep coolers. Corrective Action(s): 1) Clean all rodent droppings and sanitize affected areas with a sanitizing agent. Continue to monitor for pests activity and contact pest control services as needed. Correction date: Today 2) Clean area between prep coolers. Facility must be maintained in a clean and sanitary condition in order to prevent attraction of pests. Correction date: Today Violation Score: 3

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

Comments

Inspection conducted with EHO student. -Walk-in coolers were at 3C and 2C. -Walk-in freezer was at -22C. -Prep coolers (4 in total) ranged from 2C to 4C (top and bottom). -Upright freezer was at -19C. -Chicken wings were cooked to greater than 74C. -No hot holding at the time of inspection. -Cooked chicken made the previous day was cooled rapidly to less than 4C. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum of 71C required for proper sanitizing). -Quats sanitizer spray bottles were labelled and tested at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Meat slicer was found to be clean and well maintained. Slicer is properly disassembled for cleaning and sanitizing after each use. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination. Raw meats stored below ready-to-eat foods. -Facility is serviced by a professional pest control operator. -FOODSAFE Level 1 valid until February 18, 2026. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19 -Workplace COVID-19 safety plan completed and posted by the ordering window -Facility offers foods at an ordering windown and picks-up item at a table. -Floors are marked with directional arrows and distance markers. -Physical barriers placed between ordering area and customers -Patio seating area tables are organized to provide 2 metres of physical distance between parties. No more than 6 patrons per table. -Staff complete a daily health screening. -Customers were observed adhering to the Order respecting face coverings.