INSPECTION REPORT Health Protection JCHY-CTVR5X

PREMISES NAME Hazelmere Golf & Tennis Club Snack Bar		Tel: (604) 538-1212 Fax: (604) 538-6316
PREMISES ADDRESS 18150 8th Ave Surrey, BC V3S 9R9		INSPECTION DATE July 19, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dawn Beaton		NEXT INSPECTION DATE 12 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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed ice machine guard to have built-up of debris. Corrective Action(s): Clean and sanitize aformentioned item. Ensure that staff are routinely checking inside the ice machine to ensure it is in sanitary condition and to clean and sanitized if noted to have debris or meldew build up. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff on-site informed that they wash in-use utensils with detergent and water only followed by air drying. No sanitation step. Corrective Action(s): All dishware must be washed, rinsed, sanitized, and air dried using 3-compartment sink. Educated operator to inform staff of proper manual warewashing using 3-compartment sink method. 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

Routine Inspection conducted today. 3-compartment sink available for manual warewashing. Handwashing sink is shared with 3-compartment sink and is well equipped with hot and cold running water, liquid soap, and paper towels. Lactic acid sanitizer spray bottles at 272-700ppm/704-1875ppm DSBA/Lactic Acid. Stand-up coolers measured at 4C or lower. Chest freezer measured at -18C. Hot-holding unit for hot dogs measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. Overall, facility is well organized.