INSPECTION REPORT Health Protection MLUO-CBMV79

PREMISES NAME Chances Abbotsford		Tel: (604) 854-6522 Fax: (604) 850-3109
PREMISES ADDRESS 30835 Peardonville Rd Abbotsford, BC V2T 6K2		INSPECTION DATE February 14, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Lincoln Reid		NEXT INSPECTION DATE February 22, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two spray bottles containing sanitizer (quats) measured 0 ppm. There were other spray bottles that had 200 ppm quats sanitizer. Corrective Action(s): Ensure all spray bottles labelled sanitizer have proper sanitizer concentration. Empty and fill these two spray bottles with fresh sanitizer. Use test strip to check for concentration and al so check the sanitizer dispenser that it is working properly. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Opened bag of flour was found stored directly on the floor in the dry storage area. 2. Staff belongings (bag, jacket) were found in the food prep area (on the hobart mixer) Corrective Action(s): 1. Store all food using proper pest proof containers and on shelves (off the floor). 2. Keep all staff personal items in the staff room (i.e. in lockers and hooks for jackets). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Panelling used to separate the clean utensils shelves from the dishwashing area was covered in what appeared to be mold. Corrective Action(s): Change panelling to non-porous, washable material and this must be cleaned or replaced on a regular basis to prevent dirt, debris and mold from accumulating. Violation Score: 3

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

Comments

*Adequate supplies and facilities for hand washing were available. *Sanitizer (quats) measured 200 ppm (for most of sanitizer spray bottles). *Kitchen employee was wearing clean clothing and hair net. ***Ensure kitchen staff have valid Food Safe 1 training certification. Copies to be made available on-site. *Temperature controls: - prep line coolers were at or below 4 deg C. - line freezer was at -15 deg C (constant open/close - minimal food kept for service) - walk-in freezer was at -18 deg C ambient temp. - walk-in cooler was at 3 deg C ambient temp. - hot holding for soups was above 65 deg C. ***Temperature log was available and up to date. Note: Keep temperature measurements consistent (e.g. deg F or deg C - using both will be confusing) *Other observations: - Thermometers installed in the prep line coolers. - Food items in the the coolers were properly stored. - Pest control monitored in the premises (pest control company contacted to address pest issues). *Overall sanitation of the premises was satisfactory at time of inspection.