INSPECTION REPORT Health Protection MLOO-CDTNF7

PREMISES NAME Cabin Fever Junction (Chilliwack)		Tel: (604) 705-4555 Fax:
PREMISES ADDRESS 102 - 7481 Vedder Rd Chilliwack, BC V2P 4E7		INSPECTION DATE April 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kim Duncan		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Few insect casings observed in the cornmeal storage bin. Corrective Action(s): Discard cornmeal. Clean and sanitize the storage bin thoroughly before reusing. Ensure all bulk foods are inspected regularly for signs of pests. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several bulk food scoops were stored inside bulk food bins and partially buried. Handles were in contact with food. Corrective Action(s): Ensure bulk food scoops are stored so the handle is not in contact with food (ie. upright or outside the bin). Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - All coolers are ≤ 4°C - All freezers are ≤ -18°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - Three compartment sink is available for manual dishwashing - 200 ppm bleach sanitizer is available - Dry storage areas are maintained - No signs of pests observed - Premises is well lit - Permit is posted Notes: - Strawberry and raspberry jams/jellies are not being produced at this time. Prior to producing and selling these products again, submit them to a food lab for a pH and water activity test. Send a copy of the results to the health inspector and keep a copy on site. - Organize cooler so it is less crowded at the top shelves to allow better circulation of cold air. - Ensure food is inspected regularly for best before dates.