INSPECTION REPORT Health Protection JELR-CZCV6J

PREMISES NAME Chachi's Tsawwassen		Tel: (780) 707-8938 Fax:
PREMISES ADDRESS FC3 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE January 10, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Li Li		NEXT INSPECTION DATE January 12, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler (right side near pepperoni display cooler) - air and food temperatures are above 4C. Temperature of food in upper inserts is at 12 C (54F) and temperatures of food in lower compartment is at 10C (50F). This is in the temperature danger zone. Corrective Action(s): Sliced turkey from walk in cooler and just sliced - move to alternate cooler and store at 4C or colder. All other higher risk foods (meat, chicken, cheese, shredded meat, etc.) that has been stored in the sandwich prep cooler at 10-12C is to be discarded immediately. Do NOT use this cooler to store any higher risk foods. Store all higher risk foods at 4C / 40 F or colder. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Paper towels are stored near walk in cooler but not at hand sink in back. Corrective Action(s): Store paper towels at hand sink in back food prep area. Violation Score:

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sandwich prep cooler does not keep food at required temperature. Corrective Action(s): Do not use this cooler to store higher risk foods unless it can keep them at 4C or colder. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Today, one staff on site. No manager or person in charge with Food Safe training. Corrective Action(s): When operator or manager is away, at least one person per shift is to have a valid Food Safe Level 1 (or equivalent) food safety training certificate. Violation Score: 1

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

Comments

Food Safe - see above. Walk in and all coolers are at 4C or colder with exception of sandwich prep cooler - see above. Hot holding - mac and cheese - >60C. Produce is pre-washed or if not, is washed on site. Utensils used continuously are stored on line in water. ***Use ice in water and change frequently when ice melts. Utensils used continuously are to be washed and sanitized every 4 hours. ***Chlorine used to sanitize wiping cloth and meat slicer. Follow wash, rinse, sanitize, and air dry procedures (don't mix detergent and chlorine). Post procedures. Hand washing - sinks have hot/cold water, liquid soap, and paper towels. See above re paper towels at back area hand sink. Commercial dishwasher has a final hot water sanitizing rinse (185F at gauge and 160F measured inside of machine) - ok. Cleaning and organizing - ok today. Monitor for pests. Provide information on licenced pest control. Copy of this report to be emailed to operator. Reviewed with manger over phone during inspection.