INSPECTION REPORT Health Protection MLOO-BLPU53

PREMISES NAME Cascade Lodge Food Service		Tel: (604) 795-2500 Fax:
PREMISES ADDRESS 45586 McIntosh Dr Chilliwack, BC V2P 7W8		INSPECTION DATE February 11, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jane Vanioff		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

Main Kitchen - Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Walk-in cooler is ≤ 4°C - Walk-in freezers are ≤ -18°C - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - 200 ppm Quat sanitizer is available - Ventilation hood is maintained - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit 1st Floor Servery - Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Stand-up cooler is ≤ 4°C - Hot holding unit is ≥ 60°C - Ice machine is maintained. Ice scoop is stored properly 2nd Floor Servery - Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Stand-up cooler is ≤ 4°C - Hot holding unit is available but not in use. Ensure it is capable of maintaining food ≥ 60°C. - High temperature dishwasher is available (not used often). Final rinse temperature reached ≥ 71°C at the plate level. - Ice machine is maintained. Ice scoop is stored properly 3rd Floor Servery - Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Stand-up cooler is ≤ 4°C - Hot holding unit is available but not in use. Ensure i't is capable of maintaining food ≥ 60°C. - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - Ice machine is maintained. Ice scoop is stored properly 4th Floor Servery - Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Stand-up cooler is ≤ 4°C - Hot holding unit is available but not in use. Ensure it is capable of maintaining food ≥ 60°C. - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - Ice machine is maintained. Ice scoop is stored properly Hospice Kitchen - Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Cooler is ≤ 4°C - Freezer is ≤ -18°C - Domestic dishwasher is available. Ensure sanitize option is used. - Ice machine is maintained. Ice scoop is stored properly