INSPECTION REPORT Health Protection JPAK-B57P4V

PREMISES NAME Hampton House		Tel: (604) 703-1982 Fax: (604) 703-1983
PREMISES ADDRESS 45555 Hodgins Ave Chilliwack, BC V2P 1P3		INSPECTION DATE October 3, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Beverly Stoughton		NEXT INSPECTION DATE October 09, 2018
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Refer to Code 308: Perishable food products in the prep cooler with ambient temperature of 11.2-11.7 C were noted; internal temperature of these food items were measured to be at ~11.2 C. Operator is unsure when the temperature dropped as temperature log states that at 7 am, the prep cooler was at 4 C. Unlikely to be in defrost cycle as the food products' internal temperature was measured at 11.2 C Corrective Action(s): Required operator to remove and discard all cold potentially hazardous food products in the cooler Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler beside hot holding units measured to be at 11.2-11.7 C when measured with IR Thermometer; probe thermometer used to measure internal temperature of hard boiled eggs in the upper compartment and detected 11.4 C. At 7 am, 4 C was measured by staff member. The dial was set at 4 (9 being the coldest). Corrective Action(s): Required operator to turn up the dial to see if the temperature drops and call for repair if temperature does not drop to 4 C or lower within a reasonable time. Date to be corrected by: Oct 5 2018 Violation Score: 9

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks QUAT sanitizer dispenser in good working condition; detected 200 ppm of QUAT High temperature dishwasher in good working order; measured 77.9 C at plate level after final rinse cycle Walk-in cooler at 4 C or lower, servery cooler at 4 C or lower; walk-in freezer at -18 C or lower No hot holding units were on at the time of inspection Dry storage area organized; ensure to have a good separation between chemical storage and food storage No sign of pests noted at the time of inspection ***Cream holding unit at self-serve coffee area was measured at ~7-9 C during heavy usage times. Ensure to check the temperature of that unit so that it is kept at 4 C or lower when not being used often***

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B57P4V
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment