INSPECTION REPORT Health Protection ACLK-APEUFP

PREMISES NAME Royal Canadian Legion #280		Tel: (604) 858-3600 Fax:
PREMISES ADDRESS 5661 Vedder Rd Chilliwack, BC V2R 3N5		INSPECTION DATE July 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Donna McLaren		NEXT INSPECTION DATE July 21, 2017
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Glass washer at 0ppm Cl Corrective Action(s): Glasswasher must be at 50ppm Cl. Ensure that all glasses are washed in the dishwasher until the glasswasher can be serviced Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling vents in kitchen are very dirty and dusty Corrective Action(s): Clean the ceiling vents all all dishes and equipment on the top shelf by July 25 Violation Score: 3

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

Comments

-hand sinks fully equipped -all temps met requirements -dishwasher at 71C at dish -bleach at 100ppm

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ACLK-APEUFP
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