INSPECTION REPORT Health Protection RSHA-BUTTPD

PREMISES NAME Beach Grove Golf Club - Grill		Tel: (604) 943-1155 Fax: (604) 943-6619
PREMISES ADDRESS 5946 12th Ave Delta, BC V4L 1C7		INSPECTION DATE October 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christopher Hugill		NEXT INSPECTION DATE 12 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 = 3

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths, used on food contact surfaces, are not being properly stored. Corrective Action(s): - Use 200ppm Quats solution and make as per manufacturer's instructions - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer. Limit the number of cloths being used on site! Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted behind/under dry storage room, under mechanical dishwasher, top of prep lines soiled, walk in freezer flooring soiled, etc. Corrective Action(s): Provide thorough cleaning. Establish routine cleaning schedules of all "hard to reach areas" within this facility.. Violation Score: 3

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

Comments

- Temperature Control: Monitor all temperatures daily. - Mechanical Dishwasher: High temperature = 72.1 C. - Wiping cloths storage: Refer to Violation Notes - Food Storage: Use of ice, container storage, discussed. Staff are required to be properly trained. - Sanitary Facilities: Ok. - Chemical Storage: Ok - Staff Hygiene: Discussed. No bare hand contact with “cooked - ready to eat” food items permitted. Glove use policy discussed. - Pest Control: Ensure an active monitoring program is being conducted on site. Storage/loading bay sanitation discussed. - Meat slicer cleaning/disinfection reviewed. - Food Safe trained staff on site. - Garbage/Recycling and Compost Storage: Ok. Sanitation of storage areas discussed. - FoodSafety Plan is to be kept on site and followed. Generic copy previously provided. - Sanitation Plan: Cleaning schedules are to be established. KITCHEN VENT SYSTEM CLEANING IS REQUIRED TO BE CONDUCTED. Bar: - Hand sink and area next to sink to be kept free of debris and obstructions. Single use towel dispenser is to be reinstalled. Previously discussed! - Bar Glasswasher (Low Temperature - Iodine) To be monitored/serviced routinely. Test strips to be kept on site. - Staff Hygiene: as discussed. - Sanitation: Storage room to be kept clean and organized. (Ie: Under shelving, etc.) COVID Safety plan and procedures are to be on site and posted.