INSPECTION REPORT Health Protection JPAK-BC5USB

PREMISES NAME The Yellow Deli		Tel: (604) 702-4442 Fax:
PREMISES ADDRESS 45859 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE May 13, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Shinduke		NEXT INSPECTION DATE 6 Months
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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the small black beverage coolers at front servery area was measured at 8-13 C. Only pre-packaged beverages are stored except in the top compartment where single use cream packs are stored. Corrective Action(s): Required operator to move the cream packs to a working cooler at 4 C or lower and only have pre-packaged beverages in the small black cooler. Violation Score: 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Observed utensils in continuous use such as knives and spatulas are kept at room temperature under and/or in between equipment. Corrective Action(s): Required operator to remove the items, run them through a dishwasher prior to re-use. All utensils must be kept in/on a clean and sanitized container and must be cleaned and sanitized every 4 hours at minimum if in continuous use.

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

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers (other than noted above) at 4 C or lower; all freezers at -18 C or lower All hot holding units are at 60 C or higher High temperature dishwasher in good working order; detected 75.8 C at plate level after final rinse cycle QUAT sanitizer available on site and in use; detected 200 ppm of QUAT No sign of pests noted at the time of inspection **Ensure to store cleaning agents that are not intended for food contact surfaces away from food and food prep area**