INSPECTION REPORT Health Protection JPAK-AUA28F

PREMISES NAME Chachi's Sandwich		Tel: (778) 823-2911 Fax:
PREMISES ADDRESS 314 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 21, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jo Dhooria		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] No 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): Observed in the prep line cooler, few items were being overstacked so that cold air from the cooler is not able to keep all parts of the food cold. Corrective Action(s): Required operator to not to overstack batches in the prep cooler to ensure all foods are kept at or below 4 C. Operator removed the top portion (which was at 5-6 C) at the time of inspection. New batches are kept at lower compartments at 4 C or under Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed spatula for macaroni and cheese kept at room temperature in a container. spatula had remians of macaroni and cheese on it Corrective Action(s): Required operator to wash and sanitize the spatulas then when not in use, wash/rinse with water, then store it in ice water. ice water to be replaced/replenished as necessary to prevent microbial growth 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

-overall sanitation is satisfactory -all hand washing sinks stocked with liquid soap and paper towel -hot and cold running water available at all sinks -stand up cooler in the back at 4 C or lower -line cooler below meat slicer at 4 C or lower -line freezer at -18 C or lower -prep cooler at front at 4 C or lower; ensure to NOT overfill batches in the prep cooler -display cooler at 4 C or lower -beverage cooler at 4 C or lower -bleach sanitizing solution available on site and in use; detected 200 ppm of chlorine -high temperature dishwasher in good working order; reached 76.8 C at plate level after final rinse cycle -ice machine kept in sanitary condition -no sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-AUA28F
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: 0.15 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