INSPECTION REPORT Health Protection EMGE-BJDV77

PREMISES NAME Chilliwack Airport Restaurant		Tel: (604) 799-2621 Fax:
PREMISES ADDRESS 46244 Airport Rd Chilliwack, BC V2P 1A5		INSPECTION DATE November 29, 2019	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

Premises well maintained Coolers less than 4C/-18C Dishwasher over 50ppm residual Cl Hand sinks equipped with soap and paper towel When wiping back kitchen area/prep tables, use a sanitizer solution (one ounce bleach to one gallon water) sanitize frequently throughout the day. This reduces the chance of germs (such as noro) spread in the kitchen and reduces chance of foodbourne illness in customers. Food storage good, when cooling cooked potatoes in fridge open the cover (plastic wrap) to allow steam to vent out while cooling. This helps the potatoes cool quickly, do not leave at room temperature, potatoes must cool from 60C to 20C within 2 hours and 20C to 4C within 4 hours.. Cooked potatoes if not cooled quickly can become contaminated with toxins/bacteria that can lead to foodborne illness.