INSPECTION REPORT
Health Protection
DSOG-AQ3R6Z

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 9, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Dawn Beaton
NEXT INSPECTION DATE
6 Months
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 = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Missing cover at the bottom mount compressor of the upright cooler directly beside the handwashing station. There is accumulation of dirt on the compressor.
Corrective Action(s): Install a new cover for the compressor.
Date to be corrected: One month.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Exposed dry wall and wires underneath the dishwasher.
Corrective Action(s): Patch the exposed wall underneath the dishwasher. All surfaces in the kitchen must be smooth, durable, impervious, and easily cleanable.
Date to be corrected: One month.
Violation Score: 5


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

Comments

- General sanitation is good.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All coolers (prep, undercounter, upright) < or = to 4C.
- All freezers (chest) < or = to -18C.
- Most food items are stored in plastic insert containers with lids
- All hot holding units > 60C.
- High temperature stationary dishwasher achieved 71C at the plate's level during the final rinse cycle.
- Glasswasher dispensed 12.5 ppm iodine sanitizer.
- Surface sanitizer available in spray bottles at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces.
- Dry storage area is satisfactory. Dry food items stored in carts with proper lids.
- No signs of pest activity.
- FOODSAFE certified staff.

Note: Corrections from previous inspection report #231074:
- Cold cream is now being stored in creamer carafe. Ensure to change the carafe every two hours. Cold cream must be stored at < or = 4C.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: DSOG-AQ3R6Z
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.
Yes
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: 0.19 hour
Specific comments: All food items audited for trans fat restrictions meet the requirements from the Public Health Impediment Regulation.
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