INSPECTION REPORT Health Protection 257383

PREMISES NAME Java Cafe		Tel: (604) 799-1469 Fax:
PREMISES ADDRESS 4 - 9145 Corbould St Chilliwack, BC V2P 4A6		INSPECTION DATE May 20, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kunjin Lee		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): In-use cutting boards and knives not sanitized with chlorine throughout the day or between uses. Disposable cloths are used to wipe between uses. Ch,orine sanitizer bucket is used between wiping counters and sanitizing small cutting board by placeing cutting board in bucket. →Food contact surfaces must be snaitized using sanitizer (Chlorine concentration of 100 ppm) at least every 4 hours to lower the number of harmful micro-organisms and prevent cross-contamination between food preparations. →Placing cutting board in Chlorine sanitizer bucket will not properly sanitize it, and cutting board may be potentially re-contaminated as this bucke is also used for wiping counters. →After sanitizing cutting boards and knives by wiping with Chlorine 100ppm and cloth, allow them to air dry before used to prevent chemical contamination on to food. →Provided education on proper sanitizing procedures. Corrective Action(s): 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

This inspection was conducted by a student EHO. -Handwash stations supplied with hot/cold running water, liquid soap, and paper towels. -Front, under counter freezer -14.4°C, under counter cooler 4.8°C, prep cooler 3.6°C, upright freezer -14.8°C, ice cream display freezer -20.4°C, front chest freezer -16°C. -Back under counter freezer -15.6°C, back under counter cooler currently not storing any foods (air temperature -3.7°C), back ice cream freezer -19.4°C, upright freezer -23.2°C, walk-in cooler 2.6°C, chest freezer -14.3°C. -All coolers equipped with accurate thermometers -Ice cream scoops stored in dipper well under running water -Ice machine clean with scoop properly stored -Chlorine sanitizer bucket in front kitchen measured at 200ppm -Two-compartment sink for manual ware washing -No signs of pests -Permit is posted -Operator has valid FoodSafe certificate.