INSPECTION REPORT Health Protection ABRR-B4WQLW

PREMISES NAME Westminster House Food Service		Tel: (604) 538-5291 Fax: (604) 535-2510
PREMISES ADDRESS 1653 140th St Surrey, BC V4A 4H1		INSPECTION DATE September 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gord McNaughton		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer solution in buckets is not available at both the serveries Corrective Action(s): - Prepare 200ppm quats sanitizer solution before the start of the service to sanitize food contact surfaces Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: - Saran wrap refills are left in an open box on the floor in dry storage area, visible dust and debris is observed on the rolls. - Dented can near the seal is observed in dry storage area Corrective Action(s): - Store saran wrap in a closed box and protect it from contamination as this is going to come in food contact - Discard any dented cans. Violation Score: 3

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

Comments

- Handsink in kitchen is supplied with hot and cold running water, soap and paper towel. NOTE: The handsink drain is backing up ensure that the drain is flushed on regular basis to avoid back up - Walk in cooler is measured less than 4C internal food temperature - Walk-in freezer is measured at -15C - Sanitizer solution in bucket is measured at 20ppm quats solution - Dishwasher dispensed 50ppm chlorine solution at the dish surface during final rinse cycle. Note: Too much detergent residue is observed after the end of the cycle. Adjust the setting so that no soap is dispensed in the final cycle to ensure adequate rinsing and sanitization. - No evidence of pest activity is noted at the time of inspection - Food storage practices are satisfactory - Foodsafe certification is verified at the time of inspection - Temperature logs are well maintained Two serveries and coffee area: - All handsinks are adequately stocked - Coolers are less than 4C - Hot holding units are measured at greater than 4C - At the east side servery, cold display of salads is held out for one hour only and all food is discarded at the end of one hour.