INSPECTION REPORT Health Protection JKWK-CGSQGK

PREMISES NAME Hallmark on the Lake		Tel: (604) 319-4961 Fax:
PREMISES ADDRESS 31622 Charlotte Ave Abbotsford, BC V2T 3Z9		INSPECTION DATE July 29, 2022	TIME SPENT 0.65 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Minor fly activity observed in kitchen area. Reduce and eliminate the presence of pest activity when possible. Corrective Action(s): Monitor and reduce pest activity. Notify pest control company for service if needed. Correction required in one week. Violation Score: 3

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

Comments

Premise is sanitary. Pest control service and monitoring in place by Orkin. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Food protected from contamination. Food is from an approved source. Equipment in good working order. Old broken/melted utensils and cutting boards removed from premise - good. Ice machine is sanitary with dedicated hand scoop. Temperature holding is adequate and in use with accurate thermometers and logs. Quat sanitizer in use at 200 ppm in sani buckets. Dishwasher final rinse at 78.2C at the plate. Note: The rinse temperature do meet the sanitation requirement but it can be very hot on bare hands. Recommendation: Take caution removing dishes by waiting until it is at a safe cooler temperature or wear adequate gloves. Chemical test strips and logs available. Valid Permit posted in conspicuous location. Holding units: Coolers at 4C and below. Freezers at -18C and below. No hot holding at the time of inspection. Recommendation: Ensure to store food products in dry storage room on dedicated shelving. One bag of scone baking flower was observed stored on the floor.