INSPECTION REPORT Health Protection JAHN-AU8QJC

PREMISES NAME Younies Restaurant		Tel: (604) 792-2512 Fax:
PREMISES ADDRESS 60 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE December 20, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joel Hill		NEXT INSPECTION DATE 2 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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Observed large gaps on the walls by the dishwashing area. The operator noted that repair is scheduled for January. 2. Ceiling panel missing at the dishwashing area. The operator noted that the panel is taken out to help with air circulation and that the pest control has set up traps on the ceiling. Corrective Action(s): 1. Ensure that all gaps area sealed properly to prevent pest entry. DATE TO BE CORRECTED BY: January 31, 2018 2. The Ceiling shall be covered with a mesh screen to prevent pest entry. DATE TO BE CORRECTED BY: January 31, 2018 Contact the health inspector after repair is completed. Violation Score: 3

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

Comments

- Handsinks are equipped - 200ppm QUAT sanitizer buckets present at multiple locations. One of the buckets had sanitizer mixed with soap. This was noted during last inspection as well. Do not mix sanitizer with soap as the effect of the sanitizer will be compromised. - Temperatures of refrigeration units were adequate (<4C for coolers and <-18C for freezers) - Hot holding temperature was >60C - High temp dishwasher achieved >71C at plate's surface - Temperature log is in place - Ensure that bowls used to scoop flour are cleaned and sanitized everyday. Recommend scoops with handles. - Ensure that the meat slicer is cleaned and sanitized after use and sanitized every 4 hours during operation. - Ensure that the hard-to-reach areas on the inside of the ice machine is cleaned and sanitized.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-AU8QJC
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: 0.5 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