INSPECTION REPORT Health Protection JPAK-BBJUXG

PREMISES NAME SureStay Hotels by Best Western Chilliwack - Restaurant		Tel: (604) 795-3828 Fax: (604) 795-5093
PREMISES ADDRESS 43971 Industrial Way Chilliwack, BC V2R 3A4		INSPECTION DATE April 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Cliff Schoeber, Executive Chef		NEXT INSPECTION DATE April 29, 2019
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Observed meat slicer left without proper cleaning and sanitizing after use. Operator stated that it gets cleaned at the end of the day but slicer gets used multiple times throughout the day. 2. Thin crevice between cutting boards and the prep table had food debris accumulation. 3. Noted ice scoop kept at room temperature in dirty stagnant water Corrective Action(s): Required operator to: 1. Clean and sanitize the meat slicer immediately. All equipment in continuous use must be cleaned and sanitize every 4 hours at minimum. 2. Remove the cutting board, clean and sanitize all surfaces around it so that no food debris gets accumulated. 3. Once used, ice scoops must be kept in cold running water, ice water or cleaned and sanitized immediately. Date to be corrected by: April 25 2019 Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Noted items in the walk-in coolers without proper covers. 2. Scoops were found to be kept in bulk-bins 3. Ice scoop kept on top of the machine with newspapers 4. Open bags of dry goods left in dry storage area Corrective Action(s): Required operator to: 1. Provide covers for all foods in the walk-in coolers 2. Store scoops outside of the bulk bins and in a clean and sanitized containers 3. Store ice scoop in a clean and sanitized container when not in use 4. Open bags of dry goods must be kept in a pest-proof, food grade container Date to be corrected by: April 25th 2019 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Observed back door held open without the use of screen doors. Corrective Action(s): Required operator to close the screen doors when outer door is kept open Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted dust and food debris accumulation on several shelves and behind cooking equipment Corrective Action(s): Required operator to clean and sanitize all food contact surfaces. Operator is to regularly clean the cooking equipment to avoid dust, food and grease accumulation Date to be corrected by: April 25 2019 Violation Score: 3

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks QUAT sanitizer dispenser in good working condition; QUAT sanitizer spray bottle is used, detected 200 ppm of QUAT High temperature dishwasher in good working order; detected min 71 C at plate level after final rinse cycle Glass washer at front bar area in good working order; detected 25 ppm of iodine residual All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Staff performed adequate hand washing Ice machine maintained in sanitary condition Staff washrooms maintained in sanitary condition No sign of pests noted at the time of inspection