INSPECTION REPORT Health Protection 259260

PREMISES NAME Crescent Beach Club - Concession		Tel: (604) 538-5434 Fax: (604) 538-1374
PREMISES ADDRESS Blackie Spit Surrey, BC V4A 3C9		INSPECTION DATE August 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 10 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer not available and bleach for sanitizing equipment and utensils not available. Corrective action: A 100 ppm chlorine solution was made using 1/2 tsp bleach in 1 litre spray bottle of water for sanitization of food contact surfaces and bleach was made available at 2 compartment sink for sanitizing equipment and utensils. Staff filled sink with water and added 2 to 3 caps of bleach for 50 to 100 ppm chlorine solution (2 tablespoons bleach in 28 Litres water) for sanitizing equipment and utensils (soaking for 10 to 30 seconds after washing and rinsing in other sink). Corrected During Inspection. Corrective Action(s): 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

Comments - Routine inspection conducted of seasonal concession at pool side. - Handsink / 2 compartment sink equipped with hot and cold running water, liquid soap and paper towels. - Prepackaged food dispensed to public. No processing of food. Hot and cold drinks also served to public. Simple tea/coffee with dairy added is offered. No dairy in pitcher at room temperature during inspection. - Coolers were both below 4 C (required: at or below 4 c). - Freezers were both at -18 C (required at or below - 18 C) - Both refrigeration units were equipped with accurate thermometers, and were clean. - Fresh baked goods processed at approved supplier served to customer using tongs and single - use napkins. Food stored covered in coolers and cupboards. - Single service utensils for customers. - Washroom available for staff use was equipped with hot/cold running water, liquid soap and paper towel - Concession unit is closed when not in operation, and locked. - Supplies available for cleaning not stored by food - Sanitation of floors, walls and ceiling satisfactory. - No signs of rodent droppings noted during inspection - FOODSAFE Level 1 trained staff onsite (expiry: July 2028