INSPECTION REPORT
Health Protection
EMGE-BKLQVV

PREMISES NAME
Multipack Foods
Tel: (604) 795-9544
Fax:
PREMISES ADDRESS
9382 Nowell St
Chilliwack, BC V2P 4X5
INSPECTION DATE
January 7, 2020
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Michael & Astrid Wettig
NEXT INSPECTION DATE
January 09, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Meat cutting blade has meat on it form aprevious cut, left at room temperature, staff not using and doing a diffferent task
Corrective Action(s): Clean and sanitize blades/cutting machines immediately after use. Meat left at room temprature can potentially grow pathogenic bacteria and be transferred during the cutting process leading to potential illness
Violation Score: 15


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Pork cooling on top of display cooler left uncovered, open to customers (no sneeze guard)
Corrective Action(s): Ensure food is covered on display and protected, such as plastic wrap etc. To prevent contamination by the public (sneezes/coughs/touching etc)
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning is required on surfaces of equipment in back cutting area
Floor in smoker has a build up of grease
Corrective Action(s): Clean sinks and sanitize (inside and out), cutting machines, wrapping machines, counters (under equipment as well)
Clean floor in smoker room, grease build up can attract pests as well as be a potential fire hazard
Violation Score: 9


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

Comments

Inspection in follow up to complaint

Hand sinks equipped with soap and paper towel

Bleach solution used to wipe down counters in kitchen area and in deli over 100ppm residual bleach

Coolers less than 4C/-18C

Food storage in walk in cooler and in prep coolers good