INSPECTION REPORT Health Protection JVIK-B9YVQ7

PREMISES NAME Earl's Chilliwack		Tel: (604) 858-3360 Fax:
PREMISES ADDRESS 45543 Luckakuck Way Chilliwack, BC V2R 1A1		INSPECTION DATE March 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Andrew Mott (2001)		NEXT INSPECTION DATE March 07, 2019
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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glasswasher tested at 0ppm Cl Corrective Action(s): 1. After priming, glasswasher reached 10-25ppm Cl. Do not use glasswasher until it can maintain a 50ppm Cl residual. 2. All glasses washed in glasswasher are to be taken back to dishwasher to be re-washed and sanitized. 3. In the interim, glasses from bar are to be taken back to dishwasher for washing & sanitizing. 4. Ensure a glasswasher log is maintained at the bar - test unit daily using chlorine test strips to verify a minimum 50 ppm Cl residual Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required at the following: Corrective Action(s): 1. Exterior of dishwasher and dishpit 2. Exterior of glasswasher 3. Cooler housing glassware at bar 4. Cooler fan housing at prep cooler to remove food debris Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Tiles broken under pasta boiler Corrective Action(s): Replace broken tiles or use another material that provides a smooth, easily cleanable and impermeable surface. This is to be completed by the next routine inspection Violation Score: 1

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

Comments

All temperatures meet health requirements Sanitizer at 200ppm Quats - Discussed having sanitizer on the line in sealed buckets at strategic locations. General cleanliness and organization is satisfactory Food storage practices are good Ice machine maintained No signs of pests at time of inspection Temperatures monitored Hand washing sinks equipped - observed appropriate hand washing Dishwasher tested at 50ppm Cl - Discussed wrapping cutlery on tables. Business end of cutlery is to be protected.