INSPECTION REPORT
Health Protection
ACLK-AJ5PRA

PREMISES NAME
Marquise Heritage Village Food Service
Tel: (604) 792-3782
Fax:
PREMISES ADDRESS
7525 Topaz Rd
Chilliwack, BC V2R 3C9
INSPECTION DATE
January 31, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Aida Hyshka
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required


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 = 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

-hand sinks are all fully equipped with soap and paper towels
-all temperatures met health requirements
-temperatures are logged twice daily, ensure to fill out corrective action is temperature is not within the parameters. Several temps were noted to not be within parameters, however operator stated that repairs have taken place but have not been logged
-Quats at 200ppm
-Large dishwasher at 78C at dish
-small dishwasher at 73C at dish
-general sanitation good
-storage is organized and dated

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ACLK-AJ5PRA
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment