INSPECTION REPORT Health Protection KSTE-BHLVPG

PREMISES NAME The Yellow Deli		Tel: (604) 702-4442 Fax:
PREMISES ADDRESS 45859 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE November 4, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jason Shinduke		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Discussed: Prep cooler temperatures around 8C air temperature (used frequently). Monitor these prep cooler temperature to ensure that the units come down to 4C, otherwise call for servicing. Monitor cooler temperatures daily. Recommend recording in a log. Provided a FoodSafe log. Recommend obtaining quats test strips for sanitizer wall units. Quats must be at 200 ppm to effectively sanitize. General Comments Baking and meal prep occurs at The Preserved Seed Storehouse In-use utensils are washed and sanitized every 4 hours All (other) coolers operating at </=4 C Freezers operating at </= -18C Hot-holding at >/= 60C Quats sanitizer at 200 ppm General sanitation is adequate No signs of pests observed Handsink equipped with hot and cold running water, liquid soap and paper towel High-temperature dishwasher operating at >/= 71C at the plate level upon final rinse cycle. Min/max probe thermometer on site.