INSPECTION REPORT Health Protection 257556

PREMISES NAME Younies Restaurant		Tel: (604) 792-2512 Fax:
PREMISES ADDRESS 60 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE May 27, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Joel Hill		NEXT INSPECTION DATE 6 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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer buckets with cloths measure at 50ppm in prep area. Corrected during inspection. Corrective Action(s): →Replace Quats sanitizer from Quats dispenser →Quats sanitizer must be maintained at 200ppm in the buckets to properly sanitize food contact surfaces and limit the buckets to properly sanitize food contact surfaces and limit the growth of harmful microorganisms. →Please continue to verify Quats concentration using test strips especially during heavy use, and replace sanitizer at least every four hours. Violation Score: 5

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

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

Comments

This inspection was completed by a student EHO. General Comments: -All handwash stations supplied with hot/cold water, liquid soap, and paper towels. -Quats in spray bottles measure at 200ppm. *If storing used cloths after wiping food contact surfaces, please store in Quats maintained at 200ppm. -High temperature dishwasher measured at 72.5 -Hot holding soup at 87.1°C, gravy at 78.7°C -Cooking line: under counter coolers at 3.6°C, 2.2°C, and 4.0°C. Upright steel freezer at -18°C, upright glass door freezer at -20.2°C -Back kitchen prep area: walk-in cooler at 0.2°C (foods are organized, covered, and stored off the ground at least 15bcm). Upright freezers at -25.3°C and -19.2°C. Chest freezers at -30.3°C and -23.4°C -Front mini fridge at 4°C, dessert fridge at 4°C, and dressing fridge at 2.6°C -Accurate thermometers equipped inside refrigeration units, or built-in and displays accurate temperatures *Please monitor refrigeration unit and freezer temperatures and maintain an up-to-date log. Please have the logs available upon request by the health inspector. -Ice machine clean and maintained -Dry storage maintained. Scoops for dry bulk food properly stored outside of containers and are clean -No signs of pests. Professional pest management company contacted -Permit is posted -At least 1 staff on duty has valid FoodSafe certificate. Recommendation: -Obtain advice on options to completely seal the back door to prevent pest entry. Currently the door sweeper leaves a small space on the left side of door.