INSPECTION REPORT Health Protection JPAK-BAQTVX

PREMISES NAME Cookies Grill		Tel: (604) 792-0444 Fax:
PREMISES ADDRESS A3 - 44335 Yale Rd Chilliwack, BC V2R 4H2		INSPECTION DATE March 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUAT sanitizer tested to be at 0 ppm of QUAT at front and back bucket, as well as milk shake mixing rod sanitizer. QUAT sanitizer dispenser is not properly sucking up the sanitizer into the system. Also, the chemicals put in as the sanitizer is not QUAT based sanitizer Corrective Action(s): Required operator to put in a proper sanitizer into the dispensing system. Ensure that sanitizer is pumped into the system in the appropriate amount so that the sanitizer is at 200 ppm when dispensed from the machine. Meanwhile, operator must use bleach to sanitize all food contact surfaces. Violation Score: 15

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

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

Comments

Overall sanitation is satisfactory Hand washing station is stocked with liquid soap and paper towel Hot and cold running water available at all sinks Front servery area cooler at 4 C or lower; ice cream freezer at -18 C or lower Ice machine kept in sanitary condition; ice scoop stored in clean container Washroom kept in sanitary condition No sign of pests noted; regular visits from pest management made **Operator mentioned replacement of flooring in the main kitchen as there are damages under equipment. Notify the local inspector once the repair/replacement is completed** Main Kitchen: -All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher; temperature logs are kept and updated daily -Cutting boards at the prep coolers are cleaned then sanitized with bleach every night -Low temperature dishwasher is in good working condition; detected 50 ppm of residual chlorine at plate level after final rinse cycle -Organization in the area is good -Operator added waffles to the menu; ensure to follow a proper food safety plan for the item (food safety plan binder has a plan for pancakes which is similar to making waffles) Dry Storage: -Organization is satisfactory -All coolers at 4 C or lower; all freezers at -18 C or lower -Additional storage is added to store equipment and utensils required for operation (chafing dish, portable warmers etc.) **Ensure to follow a proper sanitation plan for cleaning and sanitizing these items. Ensure to clean and sanitize prior to use as they are left out in the storage for a prolonged periods of time** Preparation Area: -Organization is satisfactory -Hand washing station stocked with liquid soap and paper towel -Hot and cold running water available at both handwashing and prep sinks -Walk-in cooler at 4 C or lower