INSPECTION REPORT Health Protection 252828

PREMISES NAME Cabin Fever Junction (Chilliwack)		Tel: (604) 705-4555 Fax:
PREMISES ADDRESS 102 - 7481 Vedder Rd Chilliwack, BC V2P 4E7		INSPECTION DATE July 14, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kim Duncan		NEXT INSPECTION DATE July 21, 2021
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: High (≥30) Total Score = 43

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ambient air temperature fluctuates between 7 - 10°C in the three-door stan-up cooler. -Probed cream cheese icing at 9°C -Probed carton of egg white at 8°C Corrective Action(s): -Newly stock food that has been in cooler for less than 4 hours has been moved to another working cooler. -Foods that are potentially hazardous (milk, cream, sour cream, egg [whole and cartons]) must be discarded. Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and syrup observed underneath dry storage shelves. Corrective Action(s): Please clean underneath shelves and equipment as this can attract pests. To be corrected by 21-Jul-2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Three-door stand-up cooler not able to maintain 4°C or below. Corrective Action(s): Cooler must be able to maintain 4°C or less. Please service/fix cooler before using it to store potentilly hazardous foods. (milk, eggs, etc.) To be corrected by 21-Jul-2021. Violation Score: 15

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

Comments

-Handwashing sinks fully equipped with hot and cold running water, liquid soap, and paper towels. -High temperature dishwasher at 75°C at final rinse -Three compartment sink also available -No signs of pests observed -Temperature logs are maintained -All freezers at < -18°C -Two front display coolers and stand-up display cooler at < 4°C -Chlorine sanitizer (bleach) available in buckets at 100ppm -Soup hot holding at > 60°C -Operator has valid FoodSafe. *Reminder that staff need to sanitize food prep surfaces between uses and not just at the end or beginning of the day.