INSPECTION REPORT Health Protection JPAK-B6YUMY

PREMISES NAME SureStay Hotels by Best Western Chilliwack - Restaurant		Tel: (604) 795-3828 Fax: (604) 795-5093
PREMISES ADDRESS 43971 Industrial Way Chilliwack, BC V2R 3A4		INSPECTION DATE November 29, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cliff Schoeber, Executive Chef		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: One of the hand washing sinks had been removed for repair two days prior to the inspection date; staff unsure when it will re repaired Corrective Action(s): Required operator to replace and/or repair the hand washing sink as soon as possible Date be corrected by: Nov 30 2018 Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Observed mirrors being used to serce deli meat with cheese; mirror was cased in exposed wood trims that is rough and have paint on them. This practice must be discontinued immediately. Corrective Action(s): Required operator to remove all mirrors and must be not be used as platers. All surfaces must be easily cleanable, non-absorbant. Violation Score: 9

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

Comments

Overall sanitation is satisfactory Hand washing stations (other than noted above) are stocked with liquid soap and paper towel All sinks are supplied with liquid soap and paper towel QUAT sanitizer available in spray bottles; detected 200 ppm of QUAT High temperature dishwasher in good working condition; detected minimum 71 C at plate level after final rinse cycle Glass washer at the front bar area in good working order; detected 25 ppm of Iodine residual All coolers at 4 C or lower; all freezers at -18 C or lower. Walk-in freezer was being overstocked at the time of inspection. Ensure to have sufficient freezing space. Hot holding units at 60 C or higher Ice machine in sanitary condition Staff washrooms maintained in sanitary condition. No sign of pests noted at the time of inspection **Noted food/grease debris at the corner where removable cutting boards are placed. Ensure to clean that area as well when cutting board is removed to be cleaned/sanitized.**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B6YUMY
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: 0.15 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