INSPECTION REPORT Health Protection TSTY-AVXVXY

PREMISES NAME Hazelmere Golf & Tennis Club Lounge/Kitchen		Tel: (604) 538-1212 Fax:
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE February 13, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dawn Beaton		NEXT INSPECTION DATE February 14, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher reached a maximum final rinse temperature of 67 C. Corrective Action(s): All dishware run through main kitchen dishwasher for re-sanitizing. Ensure this continues as an interim measure until the lounge kitchen dishwasher can be serviced and reinspected. Contact area inspector for reinspection prior to restarting use. Unit must provide final rinse at 71 C or higher. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High-temperature dishwasher is not operating at 71 C or higher during final rinse cycle. 2) One slightly frayed deep frying strainer was observed in clean storage. Corrective Action(s): 1) Operator called for service during inspection. Ensure a reinspection by a health officer occurs prior to reverting to normal use. 2) Set aside during inspection. Ensure this is not used - potential for wire contamination of food exists. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Single-use containers were observed in clean dish storage. Corrective Action(s): Discarded. Ensure disposable food containers are used only once (see main kitchen inspection report). Violation Score: 3

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

Comments

*General sanitation satisfactory overall - see main kitchen inspection report. Ensure dust is removed from hard-to-clean areas within one week. *No evidence of pest issues observed during inspection. *Cooler and freezer temperatures satisfactory. Thermometers available in each unit. *Hot holding unit operating at > 60 C. *Bar glass washer provided > 25ppm iodine in sanitizing rinse. Note: have this adjusted to 12.5 - 25ppm during dishwasher technician visit. *Hand sinks equipped with warm water, liquid soap and paper towels. *Quat sanitizer available at 200ppm. *Organization of raw and ready-to-eat foods satisfactory. *Follow-up inspection required for dishwasher temperature. Contact the area health officer for reinspection once unit has been adjusted.