INSPECTION REPORT Health Protection AMAC-CH4U97

PREMISES NAME Beach Grove Golf Club - Grill		Tel: (604) 943-1155 Fax: (604) 943-6619
PREMISES ADDRESS 5946 12th Ave Delta, BC V4L 1C7		INSPECTION DATE August 8, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Christopher Hugill		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The sanitizer spray bottle only had water inside, or the sanitizer solution had completely lost its efficacy. Corrective Action(s): Sanitizer spray bottles need to contain 100-200 ppm chlorine solution or 200-400 ppm quat solution to effectively destroy common foodborne pathogens found on food contact surfaces. Ensure that the strength of the sanitizer is confirmed with teat strips, and change the solution everyday or as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Repeat Violation: There is a heavy build up of food debris under food prep. tables and coolers. Corrective Action(s): This is unsanitary and may lead to pest problems. Clean the food debris from the mentioned areas and ensure to stick to a proper cleaning schedule to avoid build up. Correction date: 1 week. Violation Score: 9

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

Comments

General sanitation is good. Hand sinks have hot/cold running water and are stocked with paper towels and soap. 3 compartment sink available with Quat used for sanitizing step. High temp. dishwasher reached 71 degrees C on plate surface during sanitizing cycle. Cooler temps operating at or below 4 degrees C. Freezer temps operating at or below -18 degrees C. No signs of pests. Pest management plan in place. Fume hood cleaned and serviced. Dry storage area is clean and organized.