INSPECTION REPORT Health Protection AHEN-CRHSYJ

PREMISES NAME Chachi's Sandwiches at Guildford Town Centre		Tel: (604) 498-6355 Fax:
PREMISES ADDRESS 1407A - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE May 4, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Harpiar Gandhi		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in both labelled sanitizer pails. Corrective Action(s): Ensure chlorine sanitizer is maintained at a concentration at 100-200 ppm to sanitize surfaces and protect food from any potential contamination. Staff setup 100 ppm chlorine sanitizer (by mixing 1/2 teaspoon bleach per L of water) in both sanitizer pails during the inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the Operator's absence, both staff members on shift did not hold valid FOODSAFE Level 1 or equivalent course training. Corrective Action(s): Both staff informed they have been recently hired. One staff member on shift showed proof of registration into a FOODSAFE Level 1 equivalent course (Safecheck advanced food safety course) and informed she would complete it. Second staff member informed she is planning to register into a FOODSAFE Level 1 equivalent course as well. . Ensure staff are scheduled so that at least one staff member on shift holds valid FOODSAFE Level 1 or equivalent course training in the absence of the Operator. Ensure enough staff complete FOODSAFE Level 1 or equivalent course training to fulfill this requirement; Correct within 1 month and provide an update to the Environmental Health Officer. Maintain copies of valid FOODSAFE Level 1 or equivalent course training certificates of staff on-site. Violation Score: 1

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units were at 4 degrees C or less: -Three upright coolers: 3.3 degrees C, 3.8 degrees C, and 2.8 degrees C. -Both prep. coolers: 3.5 degrees C and -0.2 degrees C. -Under-the-counter cooler: 4 degrees C. -Both beverage coolers: 0.1 degrees C and 2.4 degrees C. Coolers containing cold potentially hazardous food were equipped with thermometers. Temperature record log was in place. Upright freezer: -18.5 degrees C (required: -18 degrees C or less). Hot-held food (macaroni and cheese in two inserts and soup) was at least 60 degrees C. Dishwasher final rinse temperature was at least 71 degrees C (measured at 71.3 degrees C and 76 degrees C upon two runs) at the plate level. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available. Deli slicer was in a clean condition. Ice machine was in a clean condition. Scoop was stored separately. In-use utensils for hot-held food were stored in ice water. No signs of pest activity were evident at the time of inspection. Permit to operate was posted in a conspicuous location. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.