INSPECTION REPORT Health Protection JPAK-B9QQBL

PREMISES NAME Cascade Lodge Food Service		Tel: (604) 795-2500 Fax:
PREMISES ADDRESS 45586 McIntosh Dr Chilliwack, BC V2P 7W8		INSPECTION DATE February 25, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jane Vanioff		NEXT INSPECTION DATE March 01, 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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed mould build-up in the ice machine located at 1st and 2nd floor servery areas. Corrective Action(s): Required operator to drain the machine, clean and sanitize prior to using the machines Date to be corrected by: Feb 26 2019 Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Main Kitchen -Overall sanitation is satisfactory -Hand washing stations stocked with liquid soap and paper towel -Hot and cold running water available at all sinks -All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher -Temperature logs updated daily -Low temperature dishwasher in good working order; detected 50 ppm of chlorine residual -QUAT sanitizer available and in use at 200 ppm in spray bottles -Food containers are covered and labelled -Ice machine maintained in sanitary condition; ice scoop stored outside of the machine -No sign of pests noted at the time of inspection 1st Floor Servery -Overall sanitation is satisfactory -Hand washing station stocked with liquid soap and paper towel -Hot and cold running water available at all sinks -QUAT sanitizer on site and in use at 200 ppm -All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher 2nd Floor Servery -Overall sanitation is satisfactory -Hand washing station stocked with liquid soap and paper towel; hot and cold running water available -All coolers at 4 C or lower -Hot holding units at 60 C or higher -High temperature dishwasher in good working order; detected min 71 C at plate level after final rinse cycle -Bleach available for surface cleaning sanitizer 3rd Floor Servery -Overall sanitation satisfactory -All coolers at 4 C or lower -Hot holding units at 60 C or higher -High temperature dishwasher in in good working order; detected 78 C at plate level after final rinse cycle -Bleach available for surface cleaning sanitizer 4th Floor Servery -Overall sanitation satisfactory -All coolers at 4 C or lower -Hot holding units at 60 C or higher -High temperature dishwasher in good working order; detected min 71 C at plate level after final rinse cycle -QUAT sanitizer available and in use; detected 200 ppm in spray bottle Hospice Kitchen -Overall sanitation is satisfactory -All coolers at 4 C or lower; all freezers at -18 C or lower -Domestic dishwasher available on site; most dishes and utensils gets cleaned and sanitized in the main kitchen **Renovation noted in the previous inspection involves increasing hot holding unit lines. Please submit a plan to inspector for constructive details.**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B9QQBL
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