INSPECTION REPORT Health Protection JELR-CRFUC2

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 May 2, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Christopher Hugill		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small volume of potentially hazardous foods (sauces, cheese) stored in the large salad prep cooler (by elevator side) are at >4C. 8 - 10C measured with thermometer and air temperature with thermometer in this cooler shows about 10C. Corrective Action(s): Potentially hazardous foods (PHFs) in the salad prep cooler discarded during inspection. Store all PHFs at 4C (40F) or colder. Clean, service, or repair this cooler if needed. Check door seals. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food Safety Plan information provided previously. These are currently being updated. Reviewed temperature requirements. Some temperature records are being kept. Corrective Action(s): Update food safety plans by June 1, 2023. Include salmon food safety plan. Recommend keeping daily temperature records. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation plans and written cleaning schedule are being updated. Corrective Action(s): Update by June 1, 2023. Violation Score: 1

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

Comments

Follow up inspection: - Soup is stored in walk in cooler (air temperature <4C) - good. - Rice is cooked daily just before lunch and discarded after lunch service. - Salad prep cooler (by elevator/hand sink) - see above. - Batter discarded after lunch service. - Raw food separated from cooked food (ongoing practice). - Spray bottles are labelled. Copy of report to be emailed to Kitchen Manager. Reviewed requirements with Kitchen Manager during inspection.