INSPECTION REPORT Health Protection JCHW-AR5PY9

PREMISES NAME Surrey Golf Club Kitchen		Tel: (604) 576-8224 Fax: (604) 574-4432
PREMISES ADDRESS 7700 168th St Surrey, BC V4N 0E1		INSPECTION DATE September 12, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jason May		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer was found to have food debris behind the blade cover and the sharpening guard and old dough was found on the mixer. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use to prevent potential contamination of foods and potential pest attraction. 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: Prep cooler door seal is ripped and needs to be replaced. Corrective Action(s): Replace prep cooler door seal to prevent loss of cold refrigeration air and to prevent the accumulation of food debris in the door seals. Correction date: 1 month Violation Score: 3

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

Comments

-Back kitchen walk-in cooler was at 4C. -Front kitchen walk-in cooler was at 4C. -Walk-in freezer was at -16C. -Prep coolers were at 4C (top and bottom). -Pepsi cooler used to store cream was at 3C. -Self service area sandwich cooler was at 4C. -Upright freezer was at -14C. -Temperatures are checked and recorded daily. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottle was tested at 200ppm and labelled sanitizer. One bleach bottle in the back kitchen labelled bleach and tested at 200ppm. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. Raw meats were stored below ready-to-eat foods. -Scoops stored in a sanitary manner. -Food items in the dry storage area were in good condition. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator. A few flies were observed in the back kitchen - no other signs of pest infestation. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.