INSPECTION REPORT Health Protection RDUT-CZRRN5

PREMISES NAME Cyrus Centre - Food Service		Tel: (604) 795-5773 Fax:
PREMISES ADDRESS 45845 Wellington Ave Chilliwack, BC V2P 2E1		INSPECTION DATE January 22, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Les Talvio		NEXT INSPECTION DATE January 31, 2024
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 = 38

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): no food surface contact sanitizer available Corrective Action(s): ensure food surface contact sanitizer is available when operating (operator prepared 100/150ppm chlorine sanitizer solution) Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: no sanitizer in ware washing machine during sanitizer cycle Corrective Action(s): use ware washer machine to wash; use 2 compartment sink method for sanitizing step Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: casserole thawing at room temp Corrective Action(s): ensure thawing is done in the cooler at 4*C; over night or longer if needed Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: ware washing machine sanitizer bottle empty Corrective Action(s): ensure sanitizer bottle is replaced as needed; ensure ware washing machine dispensing 100/150ppm chlorine during sanitizing step prior to using only ware washing machine for washing purposes Violation Score: 3

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

Comments

hand wash station equipped & available (operator reminded to ensure paper towel is within reach of hand wash station) coolers below 4*C/freezers below -18*C dry storage satisfactory operator to submit menu or menu options which are available to youth operator to submit food safety procedures for menu items operator to ensure food safe certification for kitchen staff available on site