INSPECTION REPORT Health Protection JVIK-AGKU3R

PREMISES NAME CSH Lynnwood		Tel: (604) 792-0689 Fax:
PREMISES ADDRESS 9168 Corbould St Chilliwack, BC V2P 4A5		INSPECTION DATE December 12, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

1. Ensure when temperatures are logged for dishwasher, the rinse temperature is ALWAYS recorded. Also, observed a few times when the temperature for the rinse cycle was recorded as below 180F. When checking the dishwasher, the rinse cycle must reach 180F. If it does not reach 180F after several attempts, call for dishwasher to be serviced. Finally, ensure the initials for the individual who recorded the temperatures is recorded. 2. Ensure wiping cloths are stored in sanitizer, not on the counter Ice machine maintained Hand washing sink equipped Sanitizer available - ensure test strips are on-site and available for testing strength of sanitizer All temperatures meet health requirements Thermometers in coolers and probe thermometer on-site Dishwasher reached 180F during rinse cycle General cleanliness and organization is good Food storage practices are good