INSPECTION REPORT Health Protection KSTE-BDZTJ3

PREMISES NAME Harvest Store & Cafe		Tel: (604) 392-5501 Fax:
PREMISES ADDRESS 9381 Mill St Chilliwack, BC V2P 4N3		INSPECTION DATE July 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 19, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Entire crate of unsalted butter left at room temperature. Label says "keep refrigerated." Corrective Action(s): Directed manager to discard the entire crate of unsalted butter. Butter is a potentially hazardous food and must be stored at </=4 C to prevent the growth of pathogens. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in buckets at 100 ppm. Corrective Action(s): Quats solution discarded and new one made at 200 ppm. Quats sanitizer must be at 200 ppm to effectively sanitize food contact surfaces. Change quats solution at least every 2 hours or if visible soiled. Obtain quats test strips to check concentration at dispenser daily. Record. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed build-up of debris underneath shelving/equipment and in hard-to-reach corners/edges of flooring. Corrective Action(s): Clean the food premises, paying close attention to hard-to-reach areas. Inadequate sanitation may attract pests. **Correct by: 1 WEEK = July 19, 2019** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice build-up observed and numerous coolers and freezers. Corrective Action(s): Thaw out ice build-up. Routinely do this to allow good air flow to all food products within. **Correct by: TOMORROW = July 13, 2019** Violation Score: 3

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

Comments

Observations Employees are recording cooler/freezer temperatures regularly, however, there is no corrective action taken when temperature rises. Any cooler temperature > 4C must initiate a corrective action response. Any freezer temperature > -18C must initiate a corrective action response. Due to inadequate sanitation, cannot confirm pest-free conditions All coolers operating at </= 4C. Prep coolers using small inserts and staff confirm that foods within inserts are used within 2 hours All freezers operating at </= -18C Hot-holding operating at >/= 60C Quats concentration at dispenser = 200 ppm High-temperature dishwasher reached >71C at the plate level upon final rinse cycle (min/max probe thermometer) Foods are stored mostly covered and labelled Handsinks equipped with hot and cold running water, liquid soap and paper towel **Follow-up inspection on Friday, July 19, 2019**