INSPECTION REPORT Health Protection MBEK-CUBUBW

PREMISES NAME Westfield Country Club - Creekside Grill		Tel: (604) 597-4653 Fax:
PREMISES ADDRESS 7778 152nd St Surrey, BC V3S 3M4		INSPECTION DATE August 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vipan Datta		NEXT INSPECTION DATE August 04, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bucket of soup observed on counter. Internal temperature: 41 degrees C. Soup was cooked three hours ago. Corrective Action(s): Discarded. Ensure potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within two hours or less, then from 20 degrees C to 4 degrees C within the next four hours or less in order to limit the growth of potential pathogens and the potential production of toxins (which may be heat stable). Proper cooling procedures reviewed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Two spray bottles labeled sink and surface sanitizer measured either less than or in excess of the required concentration: 272 to 700 ppm DDBSA, 704 to 1875 ppm lactic acid. The sanitizer that was tested at over the required concentration range appeared to undiluted (dark pink). Sanitizer from dispenser also measured at above the required concentration range. 2. Staff stated that in use knives are soaked in water with bleach and detergent mixed in (prepared by staff during inspection), then are wiped with a dry cloth before use. 3. Dishwasher and glass washer not available for use (management stated both were not operational). Corrective Action(s): 1. Ensure sanitizer is maintained at the required concentration as per product specifications. Have concentration adjusted in the interim until dispenser is serviced, or use another sanitizer (e.g. 100 ppm chlorine bleach water sanitizer). Sanitizer concentration adjusted for both spray bottles during inspection. 2. Ensure all equipment and utensils are properly washed, then rinsed, then sanitized. Do not mix sanitizer with detergent as the detergent may reduce the effectiveness of the sanitizer, and may contaminate utensils/equipment. 3. Upstairs high temperature dishwasher to be used for sanitizing equipment and utensils in the interim. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen hand sink obstructed by two milk crates, a garbage bin, and a fan. Bar hand sink lacked liquid soap. Corrective Action(s): Obstructing items removed, liquid soap provided. Ensure all hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Knives stored in small gap between prep cooler and counter. Corrective Action(s): Removed. Ensure knives are not stored in this space as it is not accessible for cleaning and knives may potentially become contaminated. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in bar area (on counter near far edge, on lower shelves to left of hand sink, underneath bar glasswasher). Corrective Action(s): Ensure above-noted areas are properly cleaned and sanitized to limit potential contamination of food / food equipment and utensils. Note: Food/utensil storage not observed to be affected at time of inspection. Date to be corrected by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Dishwasher not operational, per management. 2. Bar glasswasher not operational, per management. 3. Upright cooler in dishwashing area measured 7 degrees C in lower food storage area. Note: Minimal, low risk potentially hazardous food stored in cooler. Items relocated. Cooler is leaking water from top surface. Corrective Action(s): 1. and 2. Ensure above-noted equipment is in good working order and capable of properly washing and sanitizing equipment and utensils. Date to be corrected by: August 4, 2023. 3. Have cooler serviced or adjusted, and ensure it is in good working order and capable of maintaining potentially hazardous food at 4 degrees C or less. Date to be corrected by: August 4, 2023. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer available in cooler located near dishwashing area. Corrective Action(s): Provide a thermometer accurate to 1 degree C in order to verify the ambient cooler temperature. Date to be corrected by: August 4, 2023. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had valid FOODSAFE Level 1 or equivalent. Corrective Action(s): Ensure that at all times, in the operator's absence, at least one staff member on duty has a valid FOODSAFE Level 1 or equivalent certificate. Date to be corrected by: August 3, 2023. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less (one exception, refer to violations for details). Freezer at -18 degrees C or less. No hot holding. Ice machine in clean condition (not in use). Note: Premises serviced monthly by pest control technician. Last report (July 31, 2023) notes tin cats were not accessible and not inspected.