INSPECTION REPORT Health Protection JVIK-BB5TWQ

PREMISES NAME Shell - Flying J Cardlock		Tel: (604) 795-7265 Fax: (604) 792-5566
PREMISES ADDRESS 7970 Lickman Rd Chilliwack, BC V2R 3Z9		INSPECTION DATE April 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Karim Hansraj		NEXT INSPECTION DATE April 18, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding case for hamburgers sitting at 50C Corrective Action(s): Ensure hot holding case is at least 60C/140F. Hamburgers/Corndogs had been placed in unit an hour earlier and are due to be discarded in the next hour. Case turned to 60C/140F at time of inspection. Thermometers are in units - ensure you monitor these thermometers to ensure the hot case is at 60C/140F when food is stored in the unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Discussed dishwashing steps with both staff members - one staff member was not aware of sanitizing step. Corrective Action(s): Please ensure all staff know the appropriate steps for the manual dishwashing method in a 2 compartment sink 1. First compartment is for washing and rinsing. 2. Second compartment is to be filled with a sanitizer made of 100ppm Cl solution (1 tbsp bleach for 4L water) - Ensure equipment is fully submerged under the solution 3. Air Dry Educated staff on-site and will discuss this further with manager Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed two containers of open rat poison in facility Corrective Action(s): Remove these containers immediately, there is to be no open poison in a kitchen as this can be tracked onto food surfaces via rodents. Did not observe a pest problem at time of the inspection. Staff discarded open rat poison at time of inspection. If in the future you have a pest problem, be sure to contact a pest control company who can offer advice and/or services on how to properly eradicate the pest issue in a safe manner for a kitchen. Violation Score: 9

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

Comments

Hand washing sink equipped Bleach on-site Coolers at 4C or below Observed a "no rinse sanitizer" on-site with an active ingredient of "Ethyl Alcohol". Facility is to discontinue use of this sanitizer until the inspector has ensured this product is safe for use in the kitchen. In the interim, you may use a bleach solution at 100ppm Cl (1tbsp bleach for 4L water). Staff removed spray bottle at time of inspection