INSPECTION REPORT Health Protection 257566

PREMISES NAME Triple O's (Yale Rd)		Tel: (604) 793-4441 Fax:
PREMISES ADDRESS 45086 Yale Rd Chilliwack, BC V2R 0G5		INSPECTION DATE June 2, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Atique Ut Rehman		NEXT INSPECTION DATE July 11, 2022
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Perishable foods (Milk jug, milk carton, single-use coffee creamers, and ice coffee blend) in front - most under counter cooler measuring at 13°C - 17°C. Air temperature at 15°C. Operator states transferred from walk-in cooler an hour ago and cooler has not been having issues with maintaining temperatures. Corrective Action(s): →Operator was requested to move all foods noted above into the walk-in clloer, and to check their temperatures ensuring they are cooled down to 4°C within 2 hours. If not, follow the Food Safety Plan on the corrective actions. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front-most under counter cooler not maintaining foods at or below 4°C. Air temperature at 16°C. Corrective Action(s): →Do not used this cooler for storing any perishable foods until it can maintain temperature of 4°C or below. →Information provided to operator on maximum time perishable foods can be stored without temperature control. To be corrected by 11-July-2022. Violation Score: 3

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

Comments

This inspection was conducted by a student EHO. General Comments: -All handwash stations supply hot/cold running water, liquid soap, and paper towels. -Three-compartment sink in use for manual ware washing. Quats sanitizer in sink measured at 200ppm. Test strips available for Quats. -All QUATS sanitizer buckets with cloths measured at 200ppm -All hot holding (bacon, patties) at 60°C or above -All coolers (walk-in, some under counter) at 4°C or below. *Do not keep excess cheese slices in prep cooler as the slices at the top can become warmer than 4°C. Only keep the needed amount in the prep cooler. When perishable foods are in Danger Zone temperatures (4°C - 60°C/40°F - 140°F), within 2 hours these foods must be used up, put under hot holding or cold holding, or discarded to prevent growth of harmful micro-organisms and/or toxin production. -All freezers (walk-in, under-counter, ice cream) at or below -18°C -All coolers equipped with accurate thermometers. Temperature logs available upon request. Latest entry was yesterday. -No signs of pests. Pest management company last serviced in May and noted activity at baits. Back door is always closed to prevent best entry. -Permit is posted. -Operator holds valid FoodSafe certificate.