INSPECTION REPORT Health Protection KLIU-CXTRZE

PREMISES NAME Multipack Foods		Tel: (604) 795-9544 Fax:
PREMISES ADDRESS 9382 Nowell St Chilliwack, BC V2P 4X5		INSPECTION DATE November 22, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Michael & Astrid Wettig		NEXT INSPECTION DATE November 30, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One spray bottle containing a bleach solution measured >200ppm chlorine. Corrective Action(s): Bleach surface sanitizer must be 100-200ppm chlorine. Dilute solution. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: One opened package of sodium phosphate mix on dry storage shelf with contents exposed. Corrective Action(s): Close/reseal all opened food items or transfer remaining contents into a food grade container. Date to be corrected by: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the back walk-in freezer - food debris and frost build up on the floor in far back corner. Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Ensure all hard to reach areas are addressed regularly. Maintaing a high level of sanitation will help to keep out pests such as rodents and flies. Date to be corrected by: November 30, 2023. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Heavy ice buildup surrounding the door frame of the front walk-in freezer. Corrective Action(s): Remove ice build up, look into the condition of the door seal so that warm air does not enter and cause ice build up. Date to be corrected by: November 30, 2023. Violation Score: 3

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

Comments

Routine Temperature controls: > Front walk-in cooler: 4.0C > Back walk-in cooler: 3.2C > Front walk-in freezer: -21C > Back walk-in freezer: -19C > Deli display coolers: 3.2C, 3.7C > Cheese display cooler: 3.4C > Store 2 door cooler: 4C > Store reach-in cooler (left of chest freezer): 4C > Store reach-in freezer: -20C > Store chest freezer: -22C > Prep cooler: 4.0C > Hot held soup: 69C > Whole roast cooling: 51.4C internal temperature, 37C surface temperature. > 7 tupperware containers of recently mixed sausage meat had surface temperature of 15C. Staff were in the process of preparing them for stuffing. > Ensure any raw meats that are kept at ambient temperature are processed within 2 hours time. General: > Running hot and cold water is available. > Handwashing stations are fully supplied with liquid soap and paper towels. > 100-200ppm bleach surface sanitizer is available in buckets and spray bottles. > Do not mix bleach with dish soap or detergent. This can reduce the effectiveness of the sanitizer. > 3 compartment sink available for manual warewashing. > Health permit is posted.