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Delta Golf Club

11550 Ladner Trunk Rd, Delta · Restaurant

21 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: 1. Quats sanitizer dispenser concentrate bottle is empty, and staff are still using dispenser to fill sani bucket
      • 2. Glasswasher sanitizer concentrate bottle is empty, and glashwasher was still in use
      • Corrective Action(s): Please change both sanitizer concentrate bottles, and ensure that someone is routinely checking whether they need to be changed. Test strips should be on site, and glasswasher / sani dispensers should be tested daily to ensure proper concentrations.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Main kitchen dishwasher gauge is not accurate, and is reading 30C on digital display during rinse cycle (although rinse cycle measured 70.5C internally).
      • Corrective Action(s): Please have dishwasher gauge serviced - digital display should be reading 82C or hotter on rinse cycle. Staff must be able to visually check that dishwasher is properly sanitizing, and should be doing this daily.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Cold water faucet at hand sink by cooking line is not working. Hot water only supplied.
      • 2. Hot water in main dishwasher reaches 71+C so appears to be sanitizing dishes. The final rinse water temperature gauge however only shows 22C.
      • 3. Glassware washer is not in use (not working).
      • Corrective Action(s): 1. Provide cold water at handsink by cooking line. In the meantime, continue to use the nearby prep area handsink to wash hands using hot and cold water. Provide update to Fraser Health when fixed.
      • 2. Check final rinse water gauge for the dishwasher. For this dishwasher, a final rinse water temperature of 82C should be shown on the final rinse water gauge. Note, the water temperature in the machine appears to be in compliance to provide a final sanitizing rinse.
      • 3. Repair glassware washer or continue to use the main kitchen dishwasher for cleaning and sanitizing glassware. When fixed, provide a final sanizing rinse of 12.5ppm iodine or as per manufacturer's specifications. Use test strips to verify.
      • Violation Score: 15
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed at the following areas:
      • - Floors along the perimeter of the kitchen
      • - Dry storage shelving
      • - Cutlery cupboards. Shredded cardboard box also observed in cutlery cupboard
      • Corrective Action(s): Clean up droppings and sanitize all affected areas. Wash all cutlery in dishwasher. Seal gaps and holes to prevent pest entry. Correct as soon as possible.
      • Violation Score: 15
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Center prep cooler is maintaining ambient temperatures of 7°C.
      • Corrective Action(s): Service this prep cooler so it is able to maintain 4°C or less. Correct as soon as possible.
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): The back door was left open at the time of inspection.
      • Corrective Action(s): Employee claimed that an order was just delivered. I advised them that the door should be closed immediately to prevent pests from entering the kitchen, or install a screen door if they wish to keep it open during the summer months.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher is not reaching 71 degrees C on plate surface during sanitizing cycle. EHO ran the dishwasher 3 times and the highest temperature reached was 63 degrees C.
      • Corrective Action(s): The employees were instructed to rinse the dishes, run it through the dishwasher, then soak the dishes in 100 ppm bleach solution for at least 30 seconds, then air dry. This is the procedure until the dishwasher is fixed.
      • Correction date: March 29, 2023.
      • Violation Score: 15
  11. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: There is an abundance of food debris and filth under the cooking station.
      • Corrective Action(s): Make sure when you are cleaning to do a more thorough job and to get the hard to reach spots closer to the back wall.
      • Violation Score: 3
  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap noted under the exterior door between the kitchen and the back patio.
      • Corrective Action(s): Close the gap to keep out pest.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Sandwich prep cooler measured between 6-8C (air temperature was 6, product temperature was 7-8)
      • Corrective Action(s): Please havel unit serviced. Cooler must maintain product temperature at 4C or colder. Staff already remove all product from this cooler at night
      • Violation Score: 5
  16. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep cooler measured 6C
      • Corrective Action(s): Please observe prep cooler and adjust or repair as necessary. Cooler must be maintained at 4C or colder. An accurate thermometer is present.
      • Violation Score: 9
  17. Routine Inspection

    0 infractions

  18. Follow-Up Inspection

    0 infractions

  19. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Left preparation cooler inserts internal food product temperature at 12C. Bottom section internal food product temperature at 4-5C. Ice water bath stored in bottom section to help supplement cooling/cold potentially hazardous foods kept above 4C allows growth of pathogens and/or the formation of their toxins.
      • Corrective Action(s): All cold potentially hazardous foods stored above 4C for more than 4 hours were voluntarily discarded by the operator. Cold potentially hazardous foods stored between 4-20C for less than 4 hours must be moved to another functioning cooler (<4C ambient air temperature) or kept on ice at all times. No cold potentially hazardous food shall be stored in left preparation cooler until it is serviced/fixed.
      • Violation Score:
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Left preparation cooler is not in good working order. It is unable to generate ambient air temperature inside that is 4C or less. Coolers not able to store cold potentially hazardous foods at or below 4C allows growth of pathogens and or the formation of their toxins.
      • 2. Plastic knife rack near the back entrance is worn out with dust build up on top. This allows harbouring of pathogens at the knife rack and cross contamination of food from knife rack to knives to food.
      • Corrective Action(s): 1. Service/fix the left preparation cooler to ensure it is functioning properly (ambient air temperature of <4C)
      • 2. Replace the worn out knife rack with a new rack that are made from non porous, easily cleanable material. Wash and sanitize knives stored on the worn out rack and store them in a clean and easily cleanable container in the meantime.
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Roasted chicken that was reheated in the oven and then placed on the back of the stove to keep warm is 40C - 51C
      • Roasted potatoes that were also reheated in the oven for lunch service and then placed on the stove to keep warm 43C
      • Corrective Action(s): All potentially hazardous foods below 60C for greater than two hours to be discarded. All reheated foods must be kept in a proper steam table, or other hot holding unit with proper lids in place to prevent both physical and microbial contamination.
      • Food temperatures in these units are to be monitored to ensure food is maintained at a minimum of 60C at all times.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food warming on the stove not covered, cornmeal mix in back prep area in dirty container with no lid, foods in walk-in cooler not covered.
      • Corrective Action(s): All foods must be protected from both microbial and physical contamination at all times by being covered with tight fitting lids.
      • All food containers must be insect and rodent proof, clean, and have tight fitting lids.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food spills splatters in kitchen area, grease and food accumulations under, inside and on doors of deep fryers and behind cook line.
      • Slime/mould build-up on the inside walls of the dishwasher.
      • Corrective Action(s): Premises needs a thorough cleaning where food spills, grease accumulations and slime/mould accumulations.
      • Violation Score: 3