INSPECTION REPORT Health Protection EMGE-BL4SP8

PREMISES NAME Homer's Restaurant		Tel: (604) 792-5255 Fax:
PREMISES ADDRESS 46090 Yale Rd Chilliwack, BC V2P 2L7		INSPECTION DATE January 23, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) F Garfel		NEXT INSPECTION DATE January 29, 2020
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 = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No residual Cl in washing cloths bucket Dishwasher not reaching 71C at dish Corrective Action(s): Ensure bleach is added to buckets when sanitizing prep counters, it may be used on tables and other surfaces as well. To prevent chance of illness. Must be at concentration of 1 ounce bleach to one gallon water Service dishwasher to maintain at least 71C at dish. In the meantime use a bleach dip after washing dishes. Soak dishes in sink with bleach/water solution for 2 minutes then air dry. Soak must be at a concentration of one cap bleach to one gallon water. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not reaching minimum temperature of 71C at dish (67.6C) Corrective Action(s): Have serviced to ensure dishwasher reaches 71C Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Wall in walk in cooler next to potatoes peeling again, resurface Corrective Action(s): Resurtace wall to ensure it is smooth and easily cleanable. Potential for peeling paint to fall into food Violation Score: 1

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

Comments

Hand sinks equipped with soap and paper towels Coolers less than 4C/-18C Hot holding over 60C Ensure potatoes are used up or placed into cooler below 4C or hot held above 60C within 2 hours when holding at room temperature No signs of pests.