INSPECTION REPORT Health Protection MBEK-DHPSJ4

PREMISES NAME Guildford Golf & Country Club Restaurant		Tel: (604) 594-1435 Fax: (604) 594-0231
PREMISES ADDRESS 7929 152nd St Surrey, BC V3S 3M5		INSPECTION DATE June 16, 2025	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Alida Inkster		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes and gaps observed in the restaurant kitchen that may potentially permit pest entry, including a large cut out near the electrical panel. These were shown to the operator at the time of inspection. A few rodent droppings were observed (e.g. on the floor in the corners). Corrective Action(s): Ensure all holes / gaps that may potentially allow for pest entry are effectively sealed by June 23, 2025. Ensure all areas affected by droppings are cleaned and sanitized today. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Grill cleaner stored in a spray bottle labeled "RTU Sanitizer". Corrective Action(s): Bottle was relabeled. Ensure all chemicals such as cleaners and sanitizers are properly labeled to identify their contents to help prevent accidental misuse, including contamination of surfaces / food. Violation Score: 9

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezer compartment of upright cooler at -15 degrees C. Thermometers in place for cooler units. Raw animal products and ready-to-eat foods properly organized. Food is covered and protected from potential contamination. Bins with lids in use for dry food storage. Hand sinks are unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (required: 71 degrees C at the utensil surface). Two compartment sink supplied with hot and cold running water. Quats sanitizer available on site in labeled spray bottle at 200 ppm quats. Equipment and utensils are stored in sanitary condition. Cleaning chemicals stored in designated areas away from food. Temperature monitoring records in place.