INSPECTION REPORT Health Protection ACHN-CRPPVB

PREMISES NAME Earl's Chilliwack		Tel: (604) 858-3360 Fax:
PREMISES ADDRESS 45543 Luckakuck Way Chilliwack, BC V2R 1A1		INSPECTION DATE May 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrew Mott (2001)		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 = 13

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Soup observed to be 45C in the hot holding unit. Corrective Action(s): Please remember to reheat soup to 74C then place in hot hold unit. Staff reheated soup pass 74C and then place in hot holding. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup observed hot held at 45C. Soup must be hot held at 60C and above. Corrective Action(s): Staff reheated the soup and now hot holding at 60C and above. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumlation of food debris observed underneath shelving/equipment and along floor/wall joints and corners. Floor along the kitchen also observed to be very wet with pooling water by the ice machine and dishpit area. Corrective Action(s): Please deep clean the kitchen and have staff mop up excess water. To be corrected by: May 12, 2023 Violation Score: 3

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

Comments

Inspection conducted as restaurant just opened and staff are preparing food. - Handwashing station fully equipped - All coolers =<4C - All freezers =<-18C - QUAT sanitizer in buckets and spray bottle observed at 200ppm. ****Bucket by the bar and bucket by the service/cutlery area measure 50ppm. Instructed staff to refresh. - Low temp dishwasher at both bar and dish pit area final rinse measure 50ppm chlorine - No signs of pests, pest control company routinely comes. **Please have pest control company provide report and keep on-site. - Staff has valid FOODSAFE - Ventilation hood is well maintained **Hood is due for service according to the sticker - Ice Machine is clean and well maintained - Temperature log is maintained, documented twice a day. - Dry storage is maintained. Note: - Please ensure sanitizer is constantly changed. Once sanitizer is murky it will need to be changed - Garlic Butter observed in the insert by the stone oven, not temperature controlled. Garlic butter cannot be stored at room temperature for more than 2hours. Please time stamp the garlic butter. Discard after 2hours. If time stamp is not observed in the next inspection, it will be coded as a violation.