INSPECTION REPORT Health Protection JPAK-BJXUPU

PREMISES NAME International House of Pancakes		Tel: Fax:
PREMISES ADDRESS 45466 Yale Rd Chilliwack, BC V2R 1A9		INSPECTION DATE December 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) James Squire		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed build up of bread crumbs where large cutting board sits on prep table; staff stated that the area gets cleaned every 2-3 days. More frequent cleaning is required to ensure that no grease and food debris build up. Corrective Action(s): Required operator to remove the cutting board then clean and sanitize the area Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light cover directly above prep cooler is missing; if the bulbs shatter, the residue will fall on food items as well as on the cutting board. Small shards will be almost impossible to identify if shattered. Corrective Action(s): Required operator to provide a cover to ensure that in the event of bulb shattering, a proper coverage is placed to protect food from contamination. Date to be corrected by: 2019 Dec 20 Violation Score: 3

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

Comments

Overall sanitation is satisfactory; attention is still required in the corners as well as in the dry storage areas. All hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Low temperature dishwasher in good working order; detected 100 ppm of chlorine residual at plate level after final rinse cycle QUAT sanitizer buckets placed throughout the facility; filled with 200 ppm of QUAT All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Staff observed cleaning cutting board with quat sanitizer Several cartons of hot hashbrowns found being cooled at a prep sink; measured temperature to be at 40~45 C. When inquired, operator stated that the food was cooked less than 30 mins ago and is being cooled for before going into the walk-in cooler. Staff put away the cartons into walk-in cooler immediately after. Ice machine maintained sanitary condition. Hot water at 60 C or higher is used to hold ice cream scoops No sign of pests noted at the time of inspection.