Fraser Health Authority



INSPECTION REPORT
Health Protection
KSTE-BDQPBC
PREMISES NAME
Valleyhaven Kitchen		Tel: (604) 792-0037
Fax: (604) 792-6766
PREMISES ADDRESS
45450 Menholm Rd
Chilliwack, BC V2P 1M2		INSPECTION DATE
July 3, 2019		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Sue Wilson		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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

Routine Inspection Conducted - Observations:

Serveries (Each floor has 2-3 serveries for residents with domestic fridge, handsink and commercial dishwasher. Cutlery/dishware remains in each servery. No food prep in these areas)
Servery dishwashers at >/= 71C at the plate level upon final rinse cycle (min/max probe thermometer). *Strawberry fields took 3 runs to come up to temperature.
Servery coolers at </=4 C with thermometer inside
Servery freezers at </= -18C
Foods stored covered inside coolers
Temperature logs maintained for cooler/freezer *please maintain temperature logs for dishwashers as well
Handsinks equipped with hot and cold running water, liquid soap and paper towel
Cupboards and dishware are maintained in sanitary condition'

Main Kitchen:
Handsinks equipped with hot and cold running water, liquid soap and paper towel
High temperature dishwasher reached >/= 71C at the plate level upon final rinse cycle (min/max probe thermometer). Temperature records maintained
Ostrasan (quats) used for sanitizer. In buckets at 200 ppm. Test strips on site. *Recommend changing solution every 2 hours to maintain required concentration
No signs of pests observed
Foods stored covered, with raw proteins separated from ready-to-eat foods. Foods stored at least 6" off the ground.
Cooler operating at </=4 C; thermometer inside
Freezer operating at </= -18C
Temperature records maintained for cooler/freezer
Knife rack in sanitary condition
Exhaust hood free of dust/grease. Serviced regularly.
Employees demonstrate good personal hygiene. Hair nets in use.
General sanitation is satisfactory. Keep up the good work.


Note: Floor plans and health approval application have been received to construct a new servery