INSPECTION REPORT Health Protection JVIK-AEDVAF

PREMISES NAME Mooyah, Burger, Fries & Shakes		Tel: (604) 316-9695 Fax:
PREMISES ADDRESS 101 - 8050 Lickman Rd Chilliwack, BC V2R 3Z9		INSPECTION DATE October 3, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Troy Copeman		NEXT INSPECTION DATE 6 Months
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Milk shake mixer is not sanitized between uses, Only every hour. Corrective Action(s): Ensure milk shake mixer is sanitized between uses. Operator will put a new procedure in place to ensure the mixer is sanitized between uses. Ensure sanitizer is maintained at 200ppm Quats. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Deepfried onions were tested at 40C. Operator stated the "warm" ingredients (i.e. grilled onions, grilled mushrooms, bacon, and deep fried onions) are discarded every hour. If this is the case, provide a tracking system (i.e. timer, write time on unit, etc.) OR keep temperature at 60C. Operator increased temperature at time of inspection. Discussed cleaning of ice cream machine - provide a log that tracks when the machine is cleaned. Ensure it is cleaned on at least on a weekly basis. Also, expelled product is to be discarded and not added back to the machine. Staff serving customers & handling money, putting on gloves and then preparing food items. Ensure hand washing occurs prior to putting on gloves. All temperatures meet health requirements Quats at 200ppm Food storage practices are good temperature logs - cooler logs maintained. ensure hamburgers, sanitizer and hot holding logs are maintained no signs of pest activity at time of inspection