INSPECTION REPORT Health Protection JELR-CV8T64

PREMISES NAME Chachi's Tsawwassen		Tel: (780) 707-8938 Fax:
PREMISES ADDRESS FC3 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE August 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Li Li		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

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 is keeping food at 10C. Most food is lower risk (ie pickles, raw onions, etc.) but pulled cooked chicken is higher risk adn at 10C. Corrective Action(s): Cooked chicken discarded during inspection. Adjust, repair or service this cooler to make sure it can keep higher risk foods at 4C or colder. In meantime, only use this cooler for lower risk foods and store higher risk foods in the adjacent cooler. Check temperatures daily. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at back prep area is not accessible for use (items in sink) and there are no paper towels. Corrective Action(s): Paper towels provided and sink now empty so it can be used. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Coolers (walk in, prep) at 4C or colder. Other prep cooler - see above. Freezer - ok. Hot holding - empty but setting at 60C or hotter. Hand washing - see above. Non-latex gloves used. Change when contaminated and wash hands before putting on gloves. Meat slicer appears clean. Online storage of utensils - change water as soon as ice melts and wash and sanitize utensils every 4 hours. Chlorine sanitizer in spray bottle at about 200ppm chlorine - ok. Reviewed procedures for sanitizing wiping cloths (store in sanitizing solution of 1 tsp bleach in 1 liter of water made fresh daily or every 4 hours). Operator on site has Food Safe training. Keep temperature records. Dishwasher has a final hot water sanitizing rinse - good. Cleaning and organizing - good. Pest control monitoring - **provide monitoring traps as part of your pest control plan. Copy of this report to be emailed to operator.