INSPECTION REPORT Health Protection LSTI-CQVPF3

PREMISES NAME Best Western Mission City Lodge - Breakfast Bar		Tel: (604) 820-5500 Fax: (604) 820-5510
PREMISES ADDRESS 32281 Lougheed Hwy Mission, BC V2V 1A3		INSPECTION DATE April 14, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) John Watkins		NEXT INSPECTION DATE April 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temp dish washer achieving 55.1 C at plates surface Corrective Action(s): Ensure high temp dishwasher achieves at least 71 C at the plates surface as to adequately disinfect. Operator will move to single use utensils until dish washer can be repaired. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Fridge and freezer not able to maintain proper temp control Corrective Action(s): Operator moved food to a different cold holding unit Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer in coolers and freezers Corrective Action(s): Operator to order thermometers for cold holding units Violation Score: 1

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

Comments

Done by student EHO Observations: All other cold holding units below 4 C All other freezer below -18 C Food adequately protected from contamination Food kept at least 6 inches off the ground 200 ppm QUAT sanitizer spray solution No pest activity observed during inspection Chemicals properly labeled and stored Food contact surfaces kept in sanitary manner Hand sinks adequately stocked with hot and cold running water, liquid soap and paper towelks Valid permit FoodSafe trained staff Recommend to operator to make a temp log