Fraser Health Authority



INSPECTION REPORT
Health Protection
JVIK-AY4TSD
PREMISES NAME
Hello Sandwich		Tel: (604) 997-6494
Fax:
PREMISES ADDRESS
109 - 45585 Luckakuck Way
Chilliwack, BC V2R 1A1		INSPECTION DATE
April 23, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
MiJeong Park		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Ensure coolers are monitored daily and recorded on temp logs.
Change sugar container - ensure container has a lid.

Temp logs for hot holding is maintained
All temperatures meet health requirements
Discussed cooling procedures
Slicer maintained
Sanitizer available
Hand washing sinks equipped
General cleanliness is satisfactory
No signs of pest activity at time of inspection
Dishwashing procedures include sanitizing step

Reminder: Foodsafe expiry date
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JVIK-AY4TSD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment