INSPECTION REPORT Health Protection MBEK-B3NUKU

PREMISES NAME Hazelmere Golf & Tennis Club Snack Bar		Tel: (604) 538-1212 Fax: (604) 538-6316
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE August 15, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Dawn Beaton		NEXT INSPECTION DATE 12 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): It was stated by staff that after equipment and utensils are washed, they are sanitized by rinsing under hot water. Maximum temperature of hot water at tap was measured at 56 degrees C at time of inspection. Corrective Action(s): To sanitize using hot water, equipment and utensils must be fully submerged for two minutes in water measuring at least 77 degrees C. Household bleach available on site at the golf course is to be used to prepare a chlorine sanitizing solution in third compartment of ware washing sinks (100 to 200 ppm). Manual ware washing poster with instructions is available. Ensure that all equipment/utensils/food contact surfaces are re-sanitized to limit potential contamination of food. Ensure that in-use utensils are being washed and sanitized at least every four hours. Keep bleach on site. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted: - Left reach-in cooler at 5 degrees C. Note: It was stated that cooler was left open recently for restocking. Ensure that cooler is able to maintain temperatures of 4 degrees C or less within 2 hours and adjust or service as necessary. - Right reach-in cooler at 4 degrees C - Chest freezer at -14 degrees C - Hot holding internal temperatures at 60 degrees C or more - Condiment inserts are covered and stored in an ice bath - Food is protected from potential contamination - Quaternary ammonium compounds (quats) sanitizer is available in labeled spray bottles at 200 ppm. - Three sink plugs available for manual ware washing - Ice machine in sanitary condition. Scoop stored safely. - Hot and cold running water, liquid hand soap, and single use paper towels available for hand washing. - No signs of pest activity observed at time of inspection. - Temperature records maintained. Ensure that corrective action is documented if temperatures are not meeting standards.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B3NUKU
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Partial 09/15/2018 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Ensure that trans fat information is available on site for "Kirkland Chocolate Muffins 6 pack"
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment