INSPECTION REPORT Health Protection JVIK-BF2UDT

PREMISES NAME Earl's Chilliwack		Tel: (604) 858-3360 Fax:
PREMISES ADDRESS 45543 Luckakuck Way Chilliwack, BC V2R 1A1		INSPECTION DATE August 14, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Andrew Mott (2001)		NEXT INSPECTION DATE August 19, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink at the end of prep line by cooking equipment does not have hot water Corrective Action(s): Restore hot water at hand sink by follow up inspection Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Observed mice droppings at corner prep area in front of walk-in cooler and the bar Corrective Action(s): Discussed pest control program with staff. Pest control contract is in place - Provide past reports to inspector Discussed sanitation procedures for closing and opening. It is critical to wash and sanitize all prep surfaces prior to operating each day. Staff stated they believe the pest issue has been addressed. However, due to remaining droppings: 1. A thorough cleaning is to be completed of the kitchen and bar - pay attention to storage areas, shelves, between wheels of racks, hard to reach areas, etc. 2. Have pest control operator complete a follow up visit prior to Health Inspection on August 19, 2019 3. Be vigiliant in montoring for signs of pest activity - take note in a log of any new activity Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed general food debris build-up under, inbetween and behind equipment, shelves coolers and at hard to reach areas Corrective Action(s): Ensure a thorough cleaning and sanitizing is completed of the entire kitchen. Recommend calling in additional staff in for the next few days to assist with cleaning. Violation Score: 3

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

Comments

All temperatures meet health requirements All other hand washing sinks appropriately v equipped Sanitizer at 200ppm Quats in several buckets Dishwasher tested at 50ppm Cl Glasswasher tested at 50ppm Cl - test strips observed at the bar. Log had not been maintained for past two weeks, re-instate the daily log. Cutlery still not wrapped - to discuss on followup