INSPECTION REPORT Health Protection JHEL-AWWSMC

PREMISES NAME Charis Camp Kitchen		Tel: (604) 794-7790 Fax:
PREMISES ADDRESS 51935 Hack Brown Rd Chilliwack, BC V0X 1X0		INSPECTION DATE March 16, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tom Babcock		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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Exposed wood flooring under ovens and in front of grill. Flooring in kitchen area and serving area has been patched many times. Corrective Action(s): Exposed wood flooring must be patched to allow for adequate cleaning. Patches to be corrected within one month and entire floor to be replaced in the future. Violation Score: 1

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

Comments

Routine inspection: -handsinks fully equipped -bleach water bucket at 200ppm chlorine for sanitizing -dishwasher sanitizing at 100ppm chlorine and water temp at 125F when checked internally with probe thermometer - ensure to monitor external gauge which requires water temperature to be 120F minimum, especially during busy times of prolonged use of dishwasher *walk in cooler at 0C but temperature logs not consistently used, ensure to fill out daily when in operation -food stored is covered and meat stored on bottom shelves of walk in cooler -walk in freezer and chest freezer at < -18C -no signs of pests but premises is monitored -chemicals stored in separate room -manager aware of FoodSafe expiration, manager and some staff to take an upcoming FoodSafe course, go to www.foodsafe.ca to find a local course or a course online