INSPECTION REPORT Health Protection JCHW-B4WT5R

PREMISES NAME Surrey Golf Club Kitchen		Tel: (604) 576-8224 Fax: (604) 574-4432
PREMISES ADDRESS 7700 168th St Surrey, BC V4N 0E1		INSPECTION DATE September 24, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jason May		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gravy and au jus made this morning was at 23C and 38C in the hot holding unit. Water level was too low in the hot holding unit and unit was not turned on. Corrective Action(s): Hot potentially hazardous foods must be stored at or above 60C at all times to prevent the growth of pathogens and or the formation of toxins. Ensure water level is sufficient in the hot holding unit and the unit is up to temperature before used to hot hold foods. Items were discarded at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Chef had a cloth towel around apron to wipe hands. Corrective Action(s): hands can only be wiped using single use methods. Cloth towels may allow for potential cross contamination or recontamination of hands. Review proper hand hygiene with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chemicals were not properly labelled. Facility uses both Quats based sanitizer and bleach. A container of orange solution was also unlabelled. Corrective Action(s): Ensure chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fad or fall off, they must be relabelled. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: FoodSafe Level 1 was taken prior to July 29, 2013 and has expired as of July 29, 2018. Corrective Action(s): All FoodSafe Level 1 certificates issued prior to July 29, 2013 expired as of July 29, 2018. In order to meet the FoodSafe requirement, at least one person in the establishment must have a valid FoodSafe Level 1 or equivalent. Violation Score: 1

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

Comments

-Both walk-in coolers were at 4C. -Walk-in freezer was at -17C. -Prep coolers were at 4C (top and bottom). -Front sandwich cooler was at 3C. -Upright freezer was at -18C. -Temperatures checked and recorded daily. -Wings were cooked to greater than 74C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles tested at 200ppm. Quats sanitizer dispenser was at 200ppm. -Foods properly stored off the floor and covered. Raw meats stored below ready-to-eat foods. -Hot foods cooled rapidly and probed at 4C. -General sanitation satisfactory at the time of inspection. Ensure additional attention paid to area behind the fryer. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.