INSPECTION REPORT Health Protection NMAR-BGDT4E

PREMISES NAME West Country Hotel Restaurant		Tel: (604) 530-5121 Fax:
PREMISES ADDRESS 20222 56th Ave Langley, BC V3A 3Y5		INSPECTION DATE September 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 03, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Sanitizer not observed Corrective Action(s): Wiping cloths are to be kept in sanitizer between use. General Formula:1 oz of bleach per gallon water Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris on equipment, sinks, behind equipment. Corrective Action(s): Clean areas, sanitation plan not in use Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler has a variety of debris accumulations. Dishwasher partially malfunctioning, final disinfection temperature reached. Servery area chest freezer has mould on top portion Corrective Action(s): Clean the entire walk-in cooler from cooling unit, shelves, walks and floors. Repair dishwasher. Clean and disinfect mould on Servery chest freezer Violation Score: 15 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Manager lacks food safe Corrective Action(s): Food safe training. Violation Score: 1

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

Comments

Perishable foods in cooling units at and below 4 Celius. Freezers below -18 Celsius. Hand washing sink maintained, liquid soap and paper towels available. Hot held foods kept above 60 Celsius. Food service workers to have valid food safe training