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 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: 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