INSPECTION REPORT Health Protection MLUO-CXNRAT

PREMISES NAME Chances Abbotsford		Tel: (604) 854-6522 Fax: (604) 850-3109
PREMISES ADDRESS 30835 Peardonville Rd Abbotsford, BC V2T 6K2		INSPECTION DATE November 17, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Lincoln Reid		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: droppings observed in dining room area as well as the dry storage area, underneath ware washing area and bar area Corrective Action(s): check all areas (underneath shelving units, cooking line, wash area, etc.) and ensure to clean off any dropping and disinfect using bleach; sanitation is important part along with the pest control monitoring and baiting Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: underneath cooking equipment, prep tables - grease/grime building up walk-in cooler floor - food debris & stains Corrective Action(s): remove all food debris and grease build up in the kitchen and mop floor thoroughly to remove sticky items; sanitize all areas (floor, shelves) wehre droppings found and use bleach to sanitize floor and base boardings Violation Score: 3

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

Comments

Facility: hand sinks available, accessible and stocked with liquid soap and paper towels chemicals stored away from food storage/ prep areas garbage storage areas in sanitary condition signs of pests observed - mice droppings in areas of the kitchen; however, pest control in place -baiting stations in various locations and pest control visits on a weekly basis Temperature controls/food storage prep line coolers and walk-in cooler regsitered at 4 deg C or colder (ambient temperature) walk-in freezer and prep line freezer registered between -16 to -18 deg C (ambient temperature) hot holding for gravy and soups above 60 deg C (internal temp) foods in the walk-in cooler covered food and food-related items stored off the floor pest proof bins used in the dry storage area Maintenance/Cleaning and Sanitizing hot& cold running water available wiping cloths (dry) available sanitizing solution (in spray bottle) measured 200 ppm Quats mechanical dishwasher high temp final rinse above 71 deg C glass ware washer in bar area - sanitizer concentration at 12.5 ppm iodine chemical test kits present and before expiry Staff hygiene kitchen/bar staff - clean outer clothing, hair restraints person in charge certified for Food Safe level 1 Note: **temperature log available -ensure to use either Celsius or Fahrenheit, not both, for consistency **ensure kitchen staff aware of critical limits and corrective actions to be taken when these limits are not met **ensure staff aware of pest issues and their role in keeping good sanitation as part of the overall integrated pest management