INSPECTION REPORT Health Protection JSHN-C4BR5H

PREMISES NAME Billy Bob's Jerky		Tel: (604) 702-9899 Fax:
PREMISES ADDRESS 101 - 8645 Young Rd Chilliwack, BC V2P 4P3		INSPECTION DATE June 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) 1185718 BC Ltd		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Paper inspection report#252779 Routine inspection was conducted. - cleaning records are being kept. - 3 compartment sink available. - freezers and fridges maintained at -18C and 4C. - Premise was clean - Chlorine sanitizer was available at 100ppm. Discussed following items: - Please ensure 90% humidity is maintained at the "cook stage". - Please explore the recommended process of jerky making "Cut - marinate - cook - dry - package" - Please obtain the CFIA inspection report, if possible. - Please ensure proper cooling process is in place: >60c to 20C within 2 hours 20C to 4C within 4 hours - Please ensure the internal temperature of the meat is maintained at 71C (160F) within 1 hour of the "cook step" Photo of the recipe collected on-site. Signatures obtained on the paper report.