INSPECTION REPORT Health Protection RDUT-CRXME3

PREMISES NAME Coast Chilliwack Hotel - Prestons		Tel: (604) 819-6178 Fax: (604) 795-2425
PREMISES ADDRESS 45920 1st Ave Chilliwack, BC V2P 7K1		INSPECTION DATE May 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sameer Mathew		NEXT INSPECTION DATE May 25, 2023
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: dry food storage containers have scoops stored directly in contact with food Corrective Action(s): ensure scoops are stored in manner as to not expose food to contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: kitchen floor observed to be grimy & greasy; grout in between tiles is black due to lack of adequate cleaning Corrective Action(s): ensure kitchen floor is cleaned thoroughly every night to prevent build up of grime & grease Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: walk in coolers need door handles replaced; 1st walk in cooler needs fan shields cleaned Corrective Action(s): ensure handles get replaced; ensure fan shields are cleaned Violation Score: 3

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

Comments

well lit hand wash stations are equipped (operator reminded to restock stations as supplies dwindle) prep cooler tops at elevated temperature of 7*C (operator reminded to monitor & adjust temperature as needed to ensure food product is below 4*C) coolers below 4*C/freezer below -18*C hot holding above 60*C operator reminded if cut fruit & salad with proteins is out for buffet to ensure food products are kept below 4*C (no ice or cooling method was observed for salad/fruit salad which was at buffet/ operator stated buffet finished & all food product to be discarded) fume hood is with in service date 1 spary bottle 200ppm quats available for entire kitchen food contact surfaces (operator reminded 1 bottle/bucket of sanitizer is inadequate for entire kitchen) dishwasher final rinse temp 74.5*C