Fraser Health Authority



INSPECTION REPORT
Health Protection
258700
PREMISES NAME
Best Western Country Meadows		Tel: (604) 856-9880
Fax:
PREMISES ADDRESS
3070 264th St
Aldergrove, BC V4W 3E1		INSPECTION DATE
April 25, 2023		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Salma Moosa		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Sanitize step for manual dishwashing is not followed. No sanitizer was used.
Corrective Action(s): Ensure sanitizer is being used for sanitizing during dishwashing. Instruction was provided to operator. Generally, 1 tbsp 5% unscented bleach per 1 gallon water for 100ppm of chlorine. Chlorine test strips provided. Date to be corrected by: immediately
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # ADIG-CR4LYH of Apr-21-2023
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Dishwasher not workiing.
No sanitizer available for 2 comp sink.
Correction: Operator said maintenance to come to fix later today.
Operator pick up sanitizer downstairs during the inspection.
Date to be completed by: Today.

Code 302 noted on Routine inspection # ADIG-CR4LYH of Apr-21-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: No sanitizer in facility for 2 days.
There is sanitizer available downstairs.
Correction: Operator picked up some sanitizer downstairs during the inspection.
Date to be completed by: Immediately.
Comments

- Sanitizer spray bottle was detected at 100ppm chlorine
- Hot held food was measured at 55C. Operator turned the heat up to maintain the food at 60C or above. Ensure minimum one staff has certified FoodSafe at all times.