INSPECTION REPORT Health Protection JSHN-CHDNLH

PREMISES NAME Multipack Foods		Tel: (604) 795-9544 Fax:
PREMISES ADDRESS 9382 Nowell St Chilliwack, BC V2P 4X5		INSPECTION DATE August 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Michael & Astrid Wettig		NEXT INSPECTION DATE August 18, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The ambient air temperature of the deli cooler (east side) was measured at 12C. The ambient air temperature of the walk-in cooler at the back of the store was measured at 9.4C. The potentially hazardous foods are moved to a working cooler until they are fixed. Corrective Action(s): Fix the coolers to maintain 4C or below. Correct by 1 day. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer was unable at the time of inspection. Corrective Action(s): Make the sanitizer daily prior to opening. Ensure the chlorine (bleach) sanitizer is measured at 100ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dusts and yellow grimes found on the shelving units of the walk-in coolers and freezers. Corrective Action(s): Clean and sanitize the shelves. Complete the sanitation plan schedule. Correct by August 31. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The ambient air temperature of the walk-in cooler in the back was measured at 9.5C. The probed temperature of the water for the submerged sausages was measured at 9.4C. Corrective Action(s): Fix the cooler to maintain 4C or below always. Correct by 1 day. Violation Score: 9

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

Comments

Handsinks were equipped with soap, paper towel, running cold/hot water. Discussed the following: - taking food safety course for the meat handlers - completing the sanitation plan for all the staff to follow. Template was given.