INSPECTION REPORT Health Protection MBEK-DAQSRK

PREMISES NAME Guildford Golf & Country Club Restaurant		Tel: (604) 594-1435 Fax: (604) 594-0231
PREMISES ADDRESS 7929 152nd St Surrey, BC V3S 3M5		INSPECTION DATE November 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alida Inkster		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Beverage area hand sink had no hot and cold running water at time of inspection. Valves closed. A small leak was observed when staff manually opened valve under sink. Note: Management stated that hot/cold water valves were closed on Nov 1st for repairs. Corrective Action(s): Hand sink plumbing was repaired during the inspection to resolve leak. Hot and cold water valves opened. Hand sink supplied with hot and cold running water, liquid soap, and paper towels. Ensure all handwashing stations are accessible and properly supplied at all times to facilitate proper hand washing. 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

Banquet hall (not in use at time of inspection): Three-door cooler at 3 degrees C. Right beverage cooler at 6 degrees C* *Note: If any potentially hazardous food/beverages are to be stored here, ensure cooler is maintaining 4 degrees C or less. Left beverage cooler (beer and liquor storage) not accessible. Non-potentially hazardous food/beverage storage only. Domestic cooler at 4 degrees C. Freezer compartment at -17 degrees C. High temperature dishwasher measured 72 degrees C at the utensil surface during the final rinse (required: 71 degrees C at the utensil surface). Thermometers in place for cooler units. Food is covered and protected from potential contamination. Bins with lids in use for dry food storage. Hand sinks (dishwashing area, coffee equipment area) are unobstructed and supplied with hot and cold running water, liquid soap, and paper towels. Quats sanitizer available on site in labeled bottles (200 ppm quats). Equipment and utensils are stored in sanitary condition. Ventilation canopy and cooking equipment are maintained in clean condition. Cleaning chemicals stored in designated areas away from food. Temperature monitoring records in place. FOODSAFE requirements met. Certificate for chef (on site) valid until December 7, 2028. No signs of recent pest activity. Small amount of droppings located on floor of dishwashing area in hard to reach area was cleaned and sanitized during inspection.