Fraser Health Authority



INSPECTION REPORT
Health Protection
MLUO-CGJP8V
PREMISES NAME
Chances Abbotsford		Tel: (604) 854-6522
Fax: (604) 850-3109
PREMISES ADDRESS
30835 Peardonville Rd
Abbotsford, BC V2T 6K2		INSPECTION DATE
July 21, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Lincoln Reid		NEXT INSPECTION DATE
July 28, 2022
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 15
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Some food items in the walk-in coolers were left uncovered.
Corrective Action(s): Ensure all foods in the cooler are properly covered.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: General sanitation can be improved. Some debris build up along the walls and underneath equipment.
Corrective Action(s): Clean floors thoroughly as well as underneath equipment (display cooler in the service area has a lot of debris).
Violation Score: 9

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Some spray bottles are not labelled.
Corrective Action(s): Provide label to all sanitizer, cleaners, etc.
Violation Score: 3

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

Permit valid and posted in plain view.
Hand sinks stocked with liquid soap and paper towels.
Quats sanitizer measured 200 ppm.
Walk-in cooler was at 1 deg C.
Walk-in freezer was at -21 deg C.
Prep line coolers were at 3-4 deg C.
Prep line freezers at -17 deg C.
Hot holding for soups/ gravies was above 60 deg C.
High temp dishwasher reached 77 deg C at plate surface.
Kitchen staff have valid Food Safe 1 certification.
Bar glassware washer used iodine as sanitizer.
Temperature log was not well maintained. Check temperatures daily and record on the temp log.
This is an important part of your Food Safety Plan.