INSPECTION REPORT Health Protection EMGE-BRRNSV

PREMISES NAME IPho Restaurant		Tel: (604) 705-1111 Fax:
PREMISES ADDRESS 201 - 7084 Vedder Rd Chilliwack, BC V2R 1E3		INSPECTION DATE July 21, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) James Smith		NEXT INSPECTION DATE July 23, 2020
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Double sliding door cooler next to ice machine is found to be at 8.9C. After probing the soup and checking ambient temprature. Corrective Action(s): Cold holding above 4C allows for growth of hazardous microorganisms Operator told to monitor and lower temp to 4C or below. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Buckets of soup left uncovered in the walk in freezer. Noodle bin found on the floor of walk in freezer. Bag of MSG found on the floor of back storage room. Corrective Action(s): Lack of coveres allow for entrance of pests and collection of debris. Food on floor attracks pests andis susceptible to contamination by debris. Operator told to cover soup buckets and elevate food by at least 6 inches from the floor Violation Score: 3

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

Comments

Paper based inspection report number 248733 COVID-19 Safety Plan available and posted in facility Alternating booths blocked off and tables blocked off to ensure 6 ft distancing between parties. Maximum 6 patrons seated per table. Information not gathered for contact tracing. - Gather information of one contact per party when taking reservations or seating patrons if part of ordinary course of business for contract tracing. Maintain a temperature log to show the time of cooling at the soup in the large buckets. Record temperature at the following intervals 1) When cooling process started (immediately after cooling) 2) In 2 hours after the above temperature - continue to record the temperature every 2 hours until the soup is cooled to 4C or less Provide this log for review by the Environmental Health Officer \ Make sure all food ingredients on top of food prep cooler are used within 4 hours of being put into the cooler All other coolers found to be at 4C or below Sanitizers at 100ppm or above chlorine Mechanical dishwasher at 100ppm chlorine Hot holding at 60C or above Covid plan present and in use