INSPECTION REPORT Health Protection JHEL-BMEPZP

PREMISES NAME Charis Camp Kitchen		Tel: (604) 794-7790 Fax:
PREMISES ADDRESS 51935 Hack Brown Rd Chilliwack, BC V0X 1X0		INSPECTION DATE March 5, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tom Babcock		NEXT INSPECTION DATE 2 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: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Wooden subfloor exposed in dishwashing area with rotten wood boards. Section of floor in prep area has been fixed but top layer of flooring still to be placed on top of wood. Corrective Action(s): Fix floor in dishwashing area. Temporarily can use a rubber mat to prevent a tripping hazard. This section of floor to be repaired/replaced prior to May. Violation Score: 5

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

Comments

Routine inspection: -handsink fully equipped -bleach bucket at 200ppm chlorine -dishwasher sanitizing at 100ppm chlorine -walk in cooler at 1C, food storage good, frozen food being thawed appropriately -freezers at -18C or less -temperature log in use for walk in cooler -no signs of pests -discussed with manager recent and upcoming renovations: walls and windows redone in dining area, flooring to be redone soon -discussed with manager the plans to add sneeze guards for the self serving areas for hot and cold food -discussed with manager plans to move kitchen to another building in the future - ensure Fraser Health approves the floor plans before any construction takes place Coffee shop: Discussed with staff about coffee shop add on that has been built adjacent to dining hall. No additional permit needed as it cannot function without the kitchen. Kitchen staff is in charge. Bleach on site as sanitizer. Shop equipped with handsink that is fully equipped and mini fridge at 3C. All baked goods made in kitchen. Dishwashing done in kitchen. ***Obtain mounted liquid soap and paper towel dispensers ***Obtain thermometer for mini fridge ***Submit an updated floor plan for the building that includes the changes that were done last fall with moving the office and janitor room, as well as the addition of the store