INSPECTION REPORT Health Protection MLOO-CEKTNP

PREMISES NAME The Yellow Deli		Tel: (604) 702-4442 Fax:
PREMISES ADDRESS 45859 Yale Rd Chilliwack, BC V2P 2N6		INSPECTION DATE May 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Keith Sander		NEXT INSPECTION DATE May 20, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Perishable foods such as sandwich meats, sliced tomatoes, cheese, and sprouts were stored in the main prep cooler that is unable to maintain temperatures of less than 4°C. Internal temperature of the food measured 10-11°C. It is unknown how long this food has been at this temperature. Corrective Action(s): Discard all perishable foods in the main prep cooler. Until the cooler has been repaired, only take out enough perishable foods to use within a 4 hour time period. Any leftover food past the 4 hour limit must be discarded. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quat sanitizer spray bottles measured less than 50 ppm. Corrective Action(s): Refill with fresh sanitizer from the dispenser and ensure the spray bottles are refreshed regularly to maintain the concentration at 200 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient temperature of the main prep cooler measured 10-11°C Corrective Action(s): Repair this cooler so it is able to maintain temperatures of 4°C or less. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - All coolers are ≤ 4°C (except the main prep cooler) - All freezers are ≤ -18°C - Hot holding units are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - 200 ppm Quat sanitizer is available at dispenser - Dry storage areas are maintained - No signs of pests observed - Premises is well lit - Permit is posted