INSPECTION REPORT Health Protection MLOO-AZVNKJ

PREMISES NAME The Yellow Deli		Tel: (604) 702-4442 Fax:
PREMISES ADDRESS 45859 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE June 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jason Shinduke		NEXT INSPECTION DATE June 18, 2018
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Low temperature dishwasher unable to dispense residual chlorine at 50 ppm. Concentration was measured to be 0 ppm. Corrective Action(s): Arrange for repairs on the dishwasher. Temporary sanitizing of equipment/utensils/dishes is permitted. 1. Wash and rinse equipment/utensils/dishes using the dishwasher. 2. Dedicate one compartment of the two compartment sink for sanitizing. Clean and sanitize this sink. 3. Fill up this sink with sanitizer from the dispenser on the wall 4. Submerge equipment/utensils/dishes completley in the sanitizer for 2 minutes 5. Allow time for air drying Date to be completed by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Doors were open at the bakery/storage building. Gap observed underneath garage door at the bakery/storage building Corrective Action(s): Ensure doors are closed at all times if not in use to prevent potential pest entry. Seal the gap underneath the garage door to prevent potential pest entry. Date to be completed by: 1 week Violation Score: 3

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

Comments

*Electronic version of written report #00243042 -Hand washing stations equipped with hot and cold running water, liquid soap, and paper towels -All coolers except prep cooler next to dishwashing area < or = 4C. Continue to monitor this cooler and arrange for repairs if the temperature does not fall < or = 4C. -All freezers < or = -18C -Hot holding units > or = 60C -Quat sanitizer available at 200 ppm -Two-compartment sink available for manual dishwashing -No signs of pests observed