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Hazelmere Golf & Tennis Club Snack Bar

18150 8th Ave, Surrey · Restaurant

8 inspections

  1. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): One breakfast burger stored in the hot holding unit was measured at 56C.
      • Corrective Action(s): Hot food must be hot held at 60C or above. Staff discarded the breakfast burger.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine guard to have built-up of debris.
      • Corrective Action(s): Clean and sanitize aformentinoed item.
      • Violation Score: 5
  3. Routine Inspection

    1 infraction

    • 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
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): It was stated by staff that after equipment and utensils are washed, they are sanitized by rinsing under hot water. Maximum temperature of hot water at tap was measured at 56 degrees C at time of inspection.
      • Corrective Action(s): To sanitize using hot water, equipment and utensils must be fully submerged for two minutes in water measuring at least 77 degrees C. Household bleach available on site at the golf course is to be used to prepare a chlorine sanitizing solution in third compartment of ware washing sinks (100 to 200 ppm). Manual ware washing poster with instructions is available. Ensure that all equipment/utensils/food contact surfaces are re-sanitized to limit potential contamination of food. Ensure that in-use utensils are being washed and sanitized at least every four hours. Keep bleach on site.
      • Violation Score: 15
  7. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Sneezeguard/cover has still not been provided over rolling hot dog warmer.
      • Corrective Action(s): Install suitable cover by next week (16th August 2017). Email or call area inspector to confirm installation has been made.
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: There was no sanitizer available to sanitize equipment, utensils, and other food contact surfaces.
      • Corrective Action(s): Supply sanitizer (ie. bleach solution at 100ppm or Quat 200ppm) and fix the leak in one of the two compartment sink. Manual dishwashing cannot be properly done with only one compartment sink.
      • Date to be corrected: Immediately.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1) The handwashing sink is not in use. The staff stated that there is a leak in the pipe so only one of the two compartment sink is being used for dishwashing. The staff is using the back washroom for handwashing.
      • 2) There was no hand soap at the handwashing station.
      • Corrective Action(s): Fix the leak in the handwashing compartment of the two compartment sink. The staff must use the designated handwashing sink for washing hands. Using the back washroom is unacceptable.
      • 2) Supply hand soap at the handwashing station.
      • Date to be corrected: August 11, 2017.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: There was no cover to protect the hot dog on the roller grill from contamination (ie. dirt, debris).
      • Corrective Action(s): Install a cover to properly protect the hot dog on the roller grill.
      • Date to be corrected: one week.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): The door was kept opened during the time of the inspection.
      • Corrective Action(s): Ensure that the door is closed at all times to prevent entry of pests.
      • Violation Score: 3