INSPECTION REPORT Health Protection JPAK-CPYSBH

PREMISES NAME Westfield Country Club - Creekside Grill		Tel: (604) 597-4653 Fax:
PREMISES ADDRESS 7778 152nd St Surrey, BC V3S 3M4		INSPECTION DATE March 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vipan Datta		NEXT INSPECTION DATE March 27, 2023
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 = 18

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed blanched bacon and sausage at 34-36 C on a hot plate; when inquired, operator stated that they were cooked at around 8 AM today. Time and temperature control is a key component in ensuring food safety. If foods are cooked and time is needed untl secondary cook step, all foods must be stored at 60 C or higher OR at 4 C or lower. Operator must ensure to follow the proper cooling procedure (60C-20C in 2 hours and 20C-4C in 4 hours). Corrective Action(s): Required operator to discard bacon and sausage as it has been sitting in the danger zone for more than 2hours. Ensure to store all potentially hazardous foods at 60 C or higher OR at 4 C or lower at all times. Operator discarded both sausage and bacon at the time of inspection Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): When inquired about sanitizer, operator stated that QUAT sanitizer bottle is used to clean and sanitize the tables and food contact surfaces. When tested, the sanitizer had significantly higher concentration of QUAT than 200ppm. Corrective Action(s): Required operator to use the chlorine sanitizer (in a bucket) instead as the sanitizer had residual chlorine of 200 ppm when tested at the time of inspection. Ensure to follow the manufacturer's instructions on how to dilute the QUAT solution for adequate concentration of QUAT. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in the corner of the bar not stocked with liquid soap and paper towel Corrective Action(s): Required operator to provide liquid soap and paper towel at the bar sink Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed minor grease and food debri underneath the cooking equipment Corrective Action(s): Required operator to clean and sanitize the area. Ensure to conduct regular cleaning Date to be corrected by: March 17 2023 Violation Score: 3

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

Comments

Overall sanitation is okay Hand washing station by the dishwasher stocked with liquid soap and paper towel Hot and cold running water available at all sinks Chlorine sanitizer available; detected 200 ppm of residual chlorine All coolers at 4 C or lower; undercounter freezer at -18 C or lower Hot soup on stove at 82 C Low temperature dishwasher in good working order; detected 100 ppm of residual chlorine at plate level after final rinse cycle Iodine glass washer in good working order; detected 25 ppm of residual iodine at surface level after final rinse cycle No sign of pests noted at the time of inspection **Noted colour cutting boards stored in the corner with a torch. Do not store items that is not in use where food prep is being done**