Fraser Health Authority



INSPECTION REPORT
Health Protection
JHEL-AVATSZ
PREMISES NAME
Marquise Heritage Village Food Service		Tel: (604) 792-3782
Fax:
PREMISES ADDRESS
7525 Topaz Rd
Chilliwack, BC V2R 3C9		INSPECTION DATE
January 23, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Aida Hyshka		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Routine inspection:
-handsinks fully equipped, handwashing signs posted
-staff wearing hair nets and all have FoodSafe
-sanitizing buckets at 200ppm quats
-sink at 200ppm quats for manual sanitizing of dishes
-main high temperature dishwasher sanitizing at >71C
-small high temperature dishwasher sanitizing at >71C
-no signs of pests at time of inspection
-walk in cooler at 1 C
-food storage in coolers is good - frozen poultry and meat thawing on bottom shelves on trays
-freezers at -18C or less
-bulk food items stored in pest proof containers
-probe thermometer on site
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JHEL-AVATSZ
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: 0.1 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