INSPECTION REPORT Health Protection DDJC-CWBMWJ

PREMISES NAME Fraser Valley Specialty Poultry - The Farm Store		Tel: (604) 823-4435 Fax: (604) 823-4306
PREMISES ADDRESS 4540 Simmons Rd Chilliwack, BC V2R 4R7		INSPECTION DATE October 3, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Celine Walton Carol Dick		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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: Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

The new FS plan is submitted. Discussed the following with QA Manager, Gheam: - Cooking raw foods – time will be longer that 15 sec. at 74C. However, to kill microorganism, food should be held at sufficient temperature for sufficient time. Using a prob. thermometer will confirm that 74C is reached. - Cooling after cooking is also considered a CCP. Cooling process is taking into two steps. The first step is from 60C to 20C within 2 hr at the room temperature. Second step is from 20C to 4C within 4hr. The first step should apply rapid cooling methods such as: cutting into the smaller pieces, cooling into the shallow pans, using a cooling wand or ice bath.