INSPECTION REPORT Health Protection JHEL-B6CQFN

PREMISES NAME Club House Grill		Tel: (604) 792-2276 Fax:
PREMISES ADDRESS 47823 Yale Rd Chilliwack, BC V2P 7N3		INSPECTION DATE November 9, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tabitha Slack		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom lacked paper towel and soap only available in large container, not a soap pump. Corrective Action(s): Operator placed paper towel in washroom at time of inspection. Obtain a soap pump for the washroom or refill the dispensers on the wall. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand up cooler not in use. As per temperature log it has not been used since October 27th. Corrective Action(s): Cooler to be replaced. No concers with cooler storage space at this time of year with other two coolers in working order. Must obtain new cooler prior to busy season next year. Violation Score: 3

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

Comments

Routine inspection: -handsink in kitchen fully equipped -dishwasher sanitizing at >71C internally, replaced with a new machine in the summer -dishwasher log in use -lounge using this dishwasher for mugs/glasses at the moment as well -prep cooler and walk in cooler at 4C or less -cooler temp logs in use -freezer at -18C -bleach spray bottle at 200ppm Cl -no signs of pests -hood vent recently serviced -operator's valid FoodSafe certificate posted, as well as health permit -discussed the use of the upstairs area for events, all food cooked downstairs in permitted kitchen, cooler upstairs just used for beverages