Fraser Health Authority



INSPECTION REPORT
Health Protection
ADIG-CR4LYH
PREMISES NAME
Best Western Country Meadows		Tel: (604) 856-9880
Fax:
PREMISES ADDRESS
3070 264th St
Aldergrove, BC V4W 3E1		INSPECTION DATE
April 21, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Salma Moosa		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: High (≥30) Total Score = 30
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Dishwasher not workiing.
No sanitizer available for 2 comp sink.
Corrective Action(s): Operator said maintenance to come to fix later today.
Operator pick up sanitizer downstairs during the inspection.
Date to be completed by: Today.
Violation Score: 15

302 - 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.
Corrective Action(s): Operator picked up some sanitizer downstairs during the inspection.
Date to be completed 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): No corrections entered
Comments

Hand wash station fully supplied.
Fridges <4C.
Freezer <-18C.
Dry storage area has no sign of pests.
Screen in place on vent, thank you.
Hot holding food is less than 60C but operator says that turn over is within in 2hrs. Please ensure you either turn this up to 60C (after reheating) or discard after 2hrs.
Prep and buffet service counters appear clean.
Single use dishes appear to be stored organized.
Bleach sanitizer tested during the inspection.
Note that only 100ppm Chlorine (bleach) is needed for sanitizing surfaces, food prep areas and dishes.
Recommend to have some test strips available to use as back up.
Recommend at least one other staff has their Food Safe Certificate.