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 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 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