Fraser Health Authority



INSPECTION REPORT
Health Protection
ACLK-AB4TGY
PREMISES NAME
Jim's Pizza (Sardis)		Tel: (604) 858-8611
Fax:
PREMISES ADDRESS
2 - 7301 Vedder Rd
Chilliwack, BC V2R 4G7		INSPECTION DATE
June 20, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
David Williams		NEXT INSPECTION DATE
June 27, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning required in the back storage room, in and around equipment as the mopping isn't getting under everything, clean the fans as they are blowing dust around
Corrective Action(s):
Violation Score: 3

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

-handsink fully equipped
-all temperatures met health requirements, temperatures are not being logged. Log sheet is available and must be used daily to record temperatures
-bleach at 100ppm
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ACLK-AB4TGY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment