Fraser Health Authority



INSPECTION REPORT
Health Protection
JSHN-CGPNSP
PREMISES NAME
Chilliwack Curling and Community Centre - Kitchen		Tel: (604) 792-1572
Fax: (604) 792-1967
PREMISES ADDRESS
45550 Spadina Ave
Chilliwack, BC V2P 4A6		INSPECTION DATE
July 26, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Bruce Renwick		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 13
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION):
1. Dried food debris found on the meat slicer.
2. Dried food debris found on the can opener.
3. Dried oil found inside the camboro food warmers.
Corrective Action(s): Clean and sanitize.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed operator handling cash and cutting onions without hand washing.
Corrective Action(s): Wash hands with soap and water when changing tasks.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
1.Soup stocks in the walk-in cooler was stored without lids.
2. The scoop in the flour bin was stored inside flours.
Corrective Action(s):
1. Cover all foods.
2. Store scoops with the handle up to prevent the handle touching the food.
Violation Score: 3

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

3 compartment dishwashing sink is available.
2 compartment prep sink is available.
handwashing stations available in food preparation areas with soap,paper towel and hot/cold running water.
Hot water dishwashing was measured at 74.3C at the dish level.
All coolers and freezers were measured at 4C or below and -18C or below, respectively.
QUAT sanitizer was measured at 200ppm.