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Hazelmere Golf & Tennis Club Snack Bar

18150 8th Ave, Surrey · Restaurant

Official record from Fraser Health →

Inspection summary

Hazelmere Golf & Tennis Club Snack Bar has been inspected 9 times by Fraser Health Authority since August 9, 2017. The most recent inspection, on June 22, 2026, recorded 1 infraction.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on June 22, 2026. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on August 11, 2017. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 19, 2025. For example: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lactic acid sanitizer was measured with a concentration of 0 ppm. Staff stated the solution was not changed every day.
      • Corrective Action(s): Instructed staff to discarded and refill the bottle with 704 ppm latic acid sanitizer. Clean and sanitize all food contact surfaces in the area.
      • Violation Score: 5
  2. 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
  3. 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
  4. 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
  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. 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
  8. 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
  9. 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

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