INSPECTION REPORT Health Protection JTUG-CFDTBC

PREMISES NAME C-Lovers Fish & Chips (Abbotsford)		Tel: (604) 859-9747 Fax: (604) 522-1162
PREMISES ADDRESS 7 - 32451 South Fraser Way Abbotsford, BC V2T 1X4		INSPECTION DATE June 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rick Schindelka		NEXT INSPECTION DATE June 15, 2022
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Oil is observed to be dripping from the deep fryers. Containers are used to catch the oils dripping from the deep fryers. This may attract pests Corrective Action(s): Call maintenance to fix the deep fryers to ensure no oil is dripping from the machines. Operator said maintenance will be fixing the deep fryers next week. *Date to be corrected by: June 21, 2022 Violation Score: 9

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

Comments

Routine inspection conducted: Administrative - Permit to operate is posted in a conspicuous location - Operator and staff on duty have FOODSAFE Level 1 - Temperature logs are used on a daily basis Handwash stations and employee hygiene - All handwash stations are unobstructed - All handwash stations are supplied with hot and cold running water, liquid soap, and paper towels - Employees demonstrated excellent personal hygiene practices. Temperatures of coolers, freezers, and hot holding units - Walk in cooler, display coolers are 4C or below - Walk in freezer is -18C or below Sanitation - Concentration of chlorine in the low temperature dishwasher reached 100 ppm at the plate level (final rinse cycle) - Ventilation hoods are kept in a sanitary condition - No signs of pest activity observed at time of inspection - All equipment is made of food grade material and kept and good working order - General sanitation of the facility is satisfactory, though a thorough clean is needed to clean hard to reach areas by the deep frying station. Storage - Cleaning agents are clearly labelled and stored separately - Dry storage room is organized Additional comments - Floors are smooth, non-absorbent and easy to clean - Light bulbs are protected by a shatterproof cover Note: - Ensure the pop bottles by the deep fryer station are stored at least 6 inches off the floor to facilitate cleaning. - Ensure all frequently used equipment (e.g. tongs) are cleaned and sanitized at least every 4 hours - The concentration of Ecolab Sink & Surface sanitizer at the dispenser exceeds the concentration recommended as per manufacturer's label. Notify Ecolab to decrease the concentration of lactic acid between 704 to 1875 ppm