INSPECTION REPORT Health Protection JHEL-B9XTWN

PREMISES NAME Charis Camp Kitchen		Tel: (604) 794-7790 Fax:
PREMISES ADDRESS 51935 Hack Brown Rd Chilliwack, BC V0X 1X0		INSPECTION DATE March 4, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tom Babcock		NEXT INSPECTION DATE March 11, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher not dispensing any sanitizer visually. Tested at 0ppm chlorine. 2. Two sanitizer spray bottles at 0ppm chlorine and quats. Staff checked dispenser unit and quats tube was in wrong container of chemical. Corrective Action(s): 1. Manually add chlorine until dishwasher has been serviced. Ensure all staff are aware. Tested at 100ppm Cl. 2. Staff placed tube in quats container but dispenser not working properly. Have unit serviced. Ensure all staff are aware. Mix bleach and water by hand until unit is in working order. Tested at 200ppm Cl. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not dispensing any sanitizer. Corrective Action(s): Have dishwasher serviced immediately. Contact EHO. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One sanitizer spray bottle not labelled. Corrective Action(s): Staff labelled at time of inspection. Violation Score: 3

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

Comments

Paper-based inspection report F00243094: Routine inspection: -handinks fully equipped -cooler at 2C, temp log used inconsistently -freezers at < -18C -deli slicer clean -no signs of pests -some floor areas have been patched *staff to use chemical test strips