INSPECTION REPORT Health Protection ZDER-ANXUB6

PREMISES NAME Younies Restaurant		Tel: (604) 792-2512 Fax:
PREMISES ADDRESS 60 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE July 4, 2017	TIME SPENT 1 hour
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Medium metal insert of bacon and sausage stored on grill (OFF) at room temp noted 45 C. Corrective Action(s): Ensure all potentially hazardous foods are maintained at or above 60 C. All PHFs stored under 60 C can be kept for 2 hours max and then must be discarded. Discard cooked meat after 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 1. Bleach & soap solution with wiping cloths stored in bucket. 2. Bucket of bleach & soap solution and multiple soap solution buckets - unlabelled Corrective Action(s): 1. Bleach mixed with soap will cancel the effects of each other. Keep bleach & water solution separate from soap & water solution. 2.Ensure all buckets of chemicals are labelled with its contents. Correction date: immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Ceiling light cover missing at entrance of kitchen 2. Hole in lower wall around plumbing pipe from dishwasher. Corrective Action(s): 1.Ensure all covers are in place to cover all light fixtures. 2. Ensure all holes/gaps/cracks in walls are filled/sealed to prevent pest entry and allow for easy cleaning. Correction date: 1 month Violation Score: 3

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

Comments

Routine: -Hand sinks and staff washrooms fully supplied -All temperatures are satisfactory: 1. Prep cooler: 4 C / 3 C 2. Walk in cooler: 3 C 3. Dairy cooler: 2 C 4. Freezers: <= -18 C 5. Hot holding units & soups: 68-72 C 6. Meat insert on grill: 45 C *** (violation noted above) 7. Desert cooler: 3 C -Sanitizer bucket with wiping cloths: 100 ppm chlorine -High temp dishwasher noted: 71 C at the plate -No signs of pest activity noted during inspection ***Ceiling fans have some dust debris - ensure ceiling is cleaned regularly -General sanitation satisfactory