INSPECTION REPORT Health Protection ACHN-CWHSV8

PREMISES NAME Cookies Grill		Tel: (604) 792-0444 Fax:
PREMISES ADDRESS A3 - 44335 Yale Rd Chilliwack, BC V2R 4H2		INSPECTION DATE October 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): All the handwashing station (there are two dedicated handwashing stations and one in place at the dishwashing sink) in the back kitchen was obstructed. Handwashing station by the prep coolers obstructed by drawer shelving Handwashing station by the bar prep cooler where the glasses are obstructed by glasses soaking in bucket Dishwashing sink in use and filled with dirty dishes - unable to be used for handwashing for staff. Corrective Action(s): Do not obstruct dedicated handwashing stations in the kitchen. This promotes improper handwashing practices and improper glove use. Staff removed the obstructions once instructed. Please ensure at least 2 of the 3 handwashing stations are available at all times in the kitchen area. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Double stacking observed at insert level of prep cooler. This prevents proper airflow to the top level which means prep cooler may not be able to hold food at 4C and below 2. Double stacking without covering food observed. Bottom of container may contaminate food underneath when stacked on. Corrective Action(s): DO NOT double stack containers without proper covers. DO NOT double stack at insert levels of the prep cooler. Violation Score: 9

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

Comments

- Handwashing station at the front of house fully equipped and unobstructed - All coolers measure 4C and below >>> Surface temperature of the insert level food measure higher than 4C. >>> Probed mayo: 4C, cheese: 6C >>> Please close prep cooler lid when not in use. >>> Do not over stock prep cooler inserts - Temperature log is maintained, temperatures checked twice a day - All hot holding measure 60C and above - Low temperature dishwasher measure 100ppm chlorine at final rinse at plate level - Hydrogen Peroxide as sanitizer is in use in spray bottle - Bleach water solution in spray bottle available at higher than 200ppm - No signs of pests, routinely checked by Ecolabs - Ice machine is well maintained, scoops stored seperately - Ventilation hood looks well maintained but a bit greasy. >>> Please ensure routine cleaning is done between professional cleaning - Operator's and kitchen staff's FOODSAFE is valid and available