INSPECTION REPORT
Health Protection
JVIK-ASHST7

PREMISES NAME
Mae's Elite Foods & Catering
Tel: (604) 702-1844
Fax: (604) 702-1843
PREMISES ADDRESS
B - 44915 Yale Rd
Chilliwack, BC V2R 4H3
INSPECTION DATE
October 26, 2017
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Vera Pohl
NEXT INSPECTION DATE
October 31, 2017
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

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Dishwasher not in good working order at time of inspection. Observed 0ppm Cl
Corrective Action(s): Operator has been manually adding sanitizer - this only works if you are able to catch it.

Instead, follow this procedure until dishwasher has been serviced.
1. Wash & Rinse in the dishwasher
2. Fill compartment in sink with 100ppm Cl (1 tbsp bleach for 4L water)
3. Fully submerge dishes in sink and soak for 2 minutes.
4. Air Dry

In the future, be sure to follow this procedure if the dishwasher is not sanitzing. Do not manually add bleach per cycle.
Violation Score: 3


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

Comments

Discussed communication with those renting space in the kitchen. Ensure there is prompt communication with those using this kitchen when an issue arises (such as the dishwasher not sanitizing) so they are aware on what appropriate actions to take (i.e. manually sanitizing dishes). Any issue in your kitchen affects the users as well; thus, there must be excellent communication or health approval of users may be revoked.

Ensure thawing of frozen items occurs under cold running water or in a cooler at 4C. Do not leave at room temperature for 2 hours or more.

All temperatures meet health requirements
Hand sink equipped
General cleanliness is good
Sanitizer available in labelled spray bottle

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JVIK-ASHST7
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: 0.25 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