INSPECTION REPORT Health Protection 257551

PREMISES NAME Fortune Star		Tel: (604) 858-9588 Fax:
PREMISES ADDRESS 108 - 45585 Luckakuck Way Chilliwack, BC V2R 1A1		INSPECTION DATE May 26, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rick Yan		NEXT INSPECTION DATE June 26, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit in front service area with perishable foods measured with probe thermometer at 35°C - 45°C. Operator turned up the heat and added more cooked foods to the inserts. →Temperatures of foods re-checked, probe thermometer displayed 68°C to 72°C on different food dishes. Corrective Action(s): →Hot potentially hazardous foods (perishable) must be held at 60°C or above to limit the growth of harmful micro-organisms. If held within the danger zone temperatures (4°C - 60°C) the foods must be used up, put into temperature control, or discarded within two hours. →Ensure hot holding unit is turned up to maintain temperature of at least 60°C when holding perishable foods. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Kitchen handwash station was blocked by mop and bucket. 2. Front handwash station lacked soap and cold water (turned off). Corrective Action(s): →Handwash stations must be accessible at all times for food handlers to wash their hands adequately and prevent contamination on to food. Remove items that block access to handwashing. Corrected immediately. →All handwash stations must be equipped with hot and cold running water, liquid soap, and paper towels to properly perform handwashing. Hand hygiene must be maintained during food preparation. Corrected immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Written food safety plan unavailable at time of inspection. Corrective Action(s): →Food Safety Plan (written) must be kept on site and be accessible to the health inspector upon request. →Please contact the Health Inspector if there are issues with the Food Safety Plan, or if requiring guidance/advice. →DUring inspection, information was provided regarding danger zone temperatures, temperature abuse, maximum allowed time when storing perishable foods without temperature control, separating clean areas (food preparation area) from maintenance equipment (e.g. mop and bucket, garbage can). Information provided on FoodSafe training options and locations. →Reviewed thawing and cooling procedures. To be corrected in one month: 26-June-2022. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have FoodSafe Level 1 or equivalent. Corrective Action(s): →Operator must acquire FoodSafe training (at least level 1) or ensure at least 1 staff on duty can show a valid FoodSafe Level 1 certificate if the operator is absent. →Information provided to operator on dates and locations of FoodSafe BC training courses. →Please send a copy of the FoodSafe certificate to the health Inspector upon completion. Email provided to Operator. To be corrected in one month 26-June-2022. Violation Score: 1

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

Comments

This inspection was conducted by a student EHO. General Comments: -Kitchen handwash station supplies hot/cold running water, liquid soap, and paper towels -Chlorine sanitizer in buckets with cloths measured at 200ppm -Chlorine sanitizer in spray bottle measured at > 200ppm *Please dilute to maintain Chlorine at 100-200ppm. At higher concentrations Chlorine can corrode equipment/surfaces and may irritate skin. -Two-compartment sink used for manual warewashing. Chlorine used as sanitizer. -Chest freezer at -20.0°C. *Please perform defrost cycle regularly to limit and reduce ice build-up in the unit. -Chest freezer by door to front service area not checked during inspections as items (food) were stored on top -Walk-in cooler at 4°C or below -Premises well-maintained and clean. No signs of pests, and pest management contract is in place. -Premises is well-lit -Permit is posted.