Fraser Health Authority



INSPECTION REPORT
Health Protection
RPAR-AQHUJ9
PREMISES NAME
Waverly Seniors Village 3 (Main Kitchen)
Tel: (604) 792-6340
Fax: (604) 702-6611
PREMISES ADDRESS
8445 Young Rd
Chilliwack, BC V2P 4P2
INSPECTION DATE
August 23, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Debbie Davidson
NEXT INSPECTION DATE
6 Months
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
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

Good Items:
Handwashing sinks provided with liquid soap and paper towel
Coolers: 4C
Freezers: -18C
Dishwasher:>71C for final rinse at plate surface
QUATS Sanitizer at dispenser at 200ppm concentration
Provided and discussed with operator 3 bulletins (power outage, boil water and small fire)
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: RPAR-AQHUJ9
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.

No

09/23/2017


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: Pumpkin pie and peanut butter cookie dough meets trans fat regulations.
No documentation for carrot cake - please provide.
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