INSPECTION REPORT
Health Protection
JVIK-B5TT3M

PREMISES NAME
Mae's Elite Foods & Catering
Tel: (604) 702-1844
Fax: (604) 702-1843
PREMISES ADDRESS
B - 44915 Yale Rd
Chilliwack, BC V2R 4H3
INSPECTION DATE
October 23, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Vera Pohl
NEXT INSPECTION DATE
October 30, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observed a large pot in the walk-in cooler of soup. Cooler temperature is below 4C (observed at 3.7C) and soup temperature was tested at 8.6C using a probe thermometer. Staff stated this soup was made yesterday.
Corrective Action(s): In order to safely cool potentially hazardous foods (i.e. soups) we must follow this procedure:

1. Cool foods from >60C to 20C (room tempearture) within 2 hours.
2. Move foods to cooler and ensure foods reach 4C within 4 hours.

As this soup was prepared yesterday, we have exceeded the 6 hour cooling period.

When asking staff how this soup was cooled - it was found that the soup was left in the original pot it was prepared in, and placed into the walk-in cooler.

In order to quickly cool foods, it is best practice to portion foods into smaller pots, pans, trays, etc. and use an appropriate ice wand for liquid foods. Also, ensure you are using a probe thermometer to monitor the temperature of the soup during the cooling period.

Soup discarded at time of inspection
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer prepared at time of inspection, bleach spray bottle empty. When asked, staff stated they use soap and water
Corrective Action(s): Ensure a sanitizer solution is used to sanitized food contact surfaces throughout the day when preparing food.

Sanitizer using bleach = 1 tablespoon bleach for 4L water.

Staff prepared sanitizer solution at time of inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Screen door is in need of repair
Corrective Action(s): Repair screen door
Violation Score: 3


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

Comments

Hand washing sink equipped
All cooler/freezer temperatures meet health requirement
Dishwasher tested at 50ppm Cl - test strips on-site and log is maintained
Bathroom maintained
General cleanliness is satisfactory
No signs of pest activity at time of inspection
Probe thermomter