INSPECTION REPORT Health Protection JELR-D73V37

PREMISES NAME Beach Grove Golf Club - Bistro		Tel: (604) 943-1155 Fax: (604) 943-6619
PREMISES ADDRESS 5946 12th Ave Delta, BC V4L 1C7		INSPECTION DATE July 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christopher Hugill		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pre-cooked sausages in hot holding unit - food temperature is at 120F (on front rollers). Corrective Action(s): Sausages moved to back rollers used to re-heat 60Cand front roller temperature gauge adjusted during inspection. Reheat to 165F (74C) and hot hold above 140F (60C). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glassware is not being sanitized. 0ppm chlorine /0ppm iodine detected on glassware after final rinse. Sanitizer line is connected to a rinse agent (no sanitizer bottle connected). Corrective Action(s): A full bottle of sanitizer was connected to the glassware washer sanitizer line. Still insufficient sanitizer detected (12.5ppm iodine required). Re-check and if there is no iodine, use chlorine bleach (1 tsp bleach in 1 liter water) or use main kitchen dishwasher to sanitize utensils and glassware. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There area no paper towels at hand washing sink. Corrective Action(s): Paper towels provided during inspection. Violation Score: 5

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 check. Food Safe training - Manager on site has taken Food Safe. Check expiry dates. Coolers - in compliance. Check daily (4C/40F or lower is required). Hot holding - see above. Soup hot holding - above 140F/60C - good. Hand washing - sink station has liquid soap. - See above. Glassware washer - see above. Quats sanitizer in spray bottle - 200ppm. Ice machine - used for keeping drink bottles cold (not for putting in drinks). Cleaning and pest control - follow a routine cleaning schedule.