INSPECTION REPORT Health Protection 257381

PREMISES NAME Hello Sandwich		Tel: (604) 997-6494 Fax:
PREMISES ADDRESS 109 - 45585 Luckakuck Way Chilliwack, BC V2R 1A1		INSPECTION DATE May 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) MiJeong Park		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

This inspection was conducted by a student EHO. General Comments: -Handwash station supplies hot/cold running water, liquid soap, and paper towels. *Ensure 1 sink is available for hand-washing at all times. -Two-compartment sink used for manual ware washing. Sink with Chlorine sanitizer measured at 100ppm. -Freezer at -19.2°C -Back cooler at 4°C -Front drinks display cooler at 3.6°C -Front under counter cooler at 1.8°C, prep cooler at 4°C -Hot holding unit (soup warmer) not in used during inspection -Observed 2 containers of soup cooling in sink submerged in cold water. Soup temperature 50.1°C. Operator states it has been cooling since about less than one hour. →Provided information on proper cooling practices (continuous running water while soup container is submerged in cold water, or change out the submerging water at least every 30 minutes while monitoring internal temperature, and stir often. →Provided information on cooling curve to prevent harmful bacteria multiplying (growing) rapidly cooling curve: cool potentially hazardous foods from 60°C to 20°C under 2 hours, and from 20°C to 4°C under 4 hours. →Operator placed soups in cooler within 1 hours of stated starting time for cooling. -Pleas store raw onions at least 15cm above floor for easy cleaning and preventing the attraction of pests. -No signs of pests. Premises is maintained with general sanitation satisfactory -Premises is well-lit -Permit is posted -Operator has valid FoodSafe certificate.