INSPECTION REPORT Health Protection ABRR-BG7SCX

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 20, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gord McNaughton		NEXT INSPECTION DATE September 23, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The dishwasher is not working and the final rinse cycle measured at 0ppm chlorine residual. Corrective Action(s): - Call the service company immediately. Ensure that the final rinse cycle is measured at atleast 50ppm chlorine residual. Until the dishwasher is serviced, use Single use service utensils for food service. Follow manual final sanitizing step for cooking utensils. Prepare 200ppm quats concentration solution in a large bus pan. Manually, sanitize all cooking utensils in sanitizer solution and air dry. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Several food items in boxes are stored on floor in dry storage area and in walk-in freezer Corrective Action(s): Store all food items off the floor to protect from contamination Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The dishwasher is not working and is measured at 0ppm chlorine residual during final rinse cycle Corrective Action(s): - Service the dishwasher, ensure that the sanitizer solution is dispensed in the final cycle. It was observed that sanitizer is being dispensed in the wash cycle and there is no residual chlorine left after final rinse cycle. After the final cycle, use test strips to ensure that at least 50ppm chlorine residual is measured on the dishes. Rinse cycle must be followed by final air drying step Violation Score: 9

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. - Walk in cooler is measured less than 4C - Walk-in freezer is measured at -18C - Sanitizer solution in bucket is measured at 200ppm quats solution - No evidence of rodent activity is noted at the time of inspection - 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 not in use at the time of inspection - At the east side servery, cold display of salads is held out for not more than two hour. - Sanitizer solution in a bucket in main dining area is measured at 200ppm quats solution. Ensure that sanitizer solution is changed before you start service of meals every time. NOTE: Large compartments of prep sink has been set up with 200ppm quats solution for manual final sanitize. Follow up inspection to be conducted on Monday 23rd. NOTE - 'Comet' bleach solution is observed in the kitchen. Do not use that on food contact surface as the solution is at greater than 200ppm concentration and must not be used for food contact/ food prep areas