INSPECTION REPORT Health Protection JAHN-AVDR7B

PREMISES NAME Best Western Rainbow Country Inn - Restaurant		Tel: (604) 795-3828 Fax:
PREMISES ADDRESS 43971 Industrial Way Chilliwack, BC V2R 1A9		INSPECTION DATE January 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Cliff Schoeber, Executive Chef		NEXT INSPECTION DATE January 29, 2018
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 14

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed staff serving customers making toasts without washing hands in between. Corrective Action(s): Staff shall be trained to wash hands before handling foods. Servers may use single use glovves when making toasts. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Glasswasher is producing iodine below the required concentration of 12.5ppm 2. High temp dishwasher is not equipped with working temperature gauges. The diswasher failed to achieve required sanitizing temperature of 71C at plate's surface. The tempeature measured 52C. The operator has called in for repair immediately. Corrective Action(s): 1. Ensure that the glasswasher achieves 12.5-25ppm iodine concentration. 2. Ensure that the dishwasher achieves 82C at tempeature gauge on sanitizing cycle and 71C at plate's surface. Violation Score: 9

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

Comments

- Handsinks are maintained with hot & cold running water, liquid soap and paper towels - 200ppm QUAT sanitizer spray bottles are present at multiple locations - Temperatures of refrigeration units that are currently are in use are adequate except for walk-in cooler 6, which measured 10C at the time of inspection. The operator shall monitor the temperature of this cooler. If it is not on a defrost cycle and is unable to maintain temperature at 4C, repair is needed. - Hot holding foods measured >60C - Foods are dated and stored in a manner that prevents cross-contamination - No signs of pest activity noted at the time of inspection * Store ice cream scoops in ice bath * Change cloths when soiled or every 2 hours during operation

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-AVDR7B
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: 0.5 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