INSPECTION REPORT Health Protection ACHN-CZQVC4

PREMISES NAME Triple O's #539		Tel: (604) 847-0911 Fax:
PREMISES ADDRESS 7520 Vedder Rd Chilliwack, BC V2R 4E7		INSPECTION DATE January 22, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Karan Singh Jaswal		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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the start of the inspection both buckets by the til area measure 50ppm QUAT sanitizer. Corrective Action(s): QUAT sanitizer at the dispenser measure 200ppm. Instructed staff to refresh sanitizer. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Two door freezer measure -9C because door could not close properly due to over stocking of boxes. Corrective Action(s): Operator immediately had staff reorangize the freezer so door can close properly. Please always ensure all cooler and freezer doors can close and are closed properly to ensure food are kept at the correct temperature. Violation Score: 3

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

Comments

- All handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers 4C and below - All freezer, except the two door freezer in the back measure -18C and below - Gravy hot holding measure 60C and above - QUAT sanitizer at dispenser measure 200ppm - Three compartment sink available for manual dishwashing - Temperature are checked and logged digitally - Staff and operator has valid FOODSAFE certificate - Premise is well lit - No signs of pests, pest control company comes biweekly to check - Ventilation hood is well maintained - Dipper well is in use.