Fraser Health Authority



INSPECTION REPORT
Health Protection
KSTE-BHAPNR
PREMISES NAME
Evergreen Hall Kitchen		Tel: (604) 793-2703
Fax: (604) 793-1821
PREMISES ADDRESS
9291 Corbould St
Chilliwack, BC V2P 4A6		INSPECTION DATE
October 25, 2019		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 5
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottles too strong (bleached test strips). Risk of chemical contamination if no rinse step after application.
Corrective Action(s): Reduced bleach concentration in spray bottles to safe level and as required for proper sanitizing of food contact surfaces (100 ppm). On spray bottles, write: Mix 1/2 teaspoon 5% bleach per 1 L of water (approx. 1 cap of bleach per spray bottle). Refill new solution once per week to maintain strength.
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Two kitchens in facility. One large one off the gym, one small one off the main entrance.
Kitchens not in-use during the inspection. Used by user groups who rent the facility.
Handsinks equipped with hot and cold running water, liquid soap and paper towel
Two-compartment sink plus spray sink used for washing dishes. Follow this procedure: 1. Spray dishes 2. Rinse with warm water and detergent 3. Rinse 4. Soak in 100 ppm bleach 5. Air dry. Sign provided to staff for posting above the sink.
Coolers operating at </=4 C
Freezers operating at </= -18C
No hot-holding units in-use
Confirmed procedure: Walk-in cooler turned off and turn on when needed. Ensure temperature is </=4 C before placing foods inside (cooler thermometer).
General sanitation is adequate
No signs of pests observed