INSPECTION REPORT Health Protection KLIU-CQFSQX

PREMISES NAME Cultivate Cafe		Tel: (604) 402-0072 Fax:
PREMISES ADDRESS 10015 Young Rd Chilliwack, BC V2P 4V4		INSPECTION DATE March 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Margaret Walker		NEXT INSPECTION DATE April 06, 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All previously washed dishes and utensils have not been properly sanitized. Corrective Action(s): Discussed with chef on site, all dishes and utensils must be manually sanitized by submerging in sanitizer solution for at least 2 MINUTES --> then air dry. Sink plugs are available. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning is required: > Under the dishwasher and dishpit area - food debris > 3 door cooler handles - sticky to touch Corrective Action(s): Clean and sanitize the facitliy as per your sanitation plan. Maintaining a high level of sanitation will prevent the presence of pests. Date to be corrected by: April 6, 2023. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is not achieving adequate final rinse temperature for sanitizing dishes. Maximum final rinse temperature achieved was 62.0C at the plate. Corrective Action(s): Operator is waiting on parts to be able to adjust the settings on the dishwasher. Until then, dishes must be manually sanitized. Bleach and QUATS are both onsite to prepare sanitizing solutions. Use one or the other, do not mix chemicals. A bleach solution must be 50-100ppm. A QUATS solution must be 200ppm. **Note this is a TEMPORARY solution only. Advised facility to switch to single-use utensils and take out containers as much as possible to minimize the amount of warewashing. Date to be corrected by: April 6, 2023. Violation Score: 3

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

Comments

Routine Temperature controls: > All coolers measured 4C or colder (display cooler, line prep coolers, 3 door cooler, produce cooler) > All freezers measured -18C or colder (2 door freezer, stand up freezer, chest freezer, back freezer) > All hot holding measured 60C or hotter. General: > Running hot and cold water is available. > Handsinks are fully supplied with liquid soap and paper towels. > 200ppm QUATS solution available for sanitizing. > No signs of pests at time of inspection. > Dry goods stored in pest proof bins. > Good overall food storage - items are stored off the floor and protected from contamination.