INSPECTION REPORT Health Protection JPAK-BBRTXH

PREMISES NAME SureStay Hotels by Best Western Chilliwack - Restaurant		Tel: (604) 795-3828 Fax: (604) 795-5093
PREMISES ADDRESS 43971 Industrial Way Chilliwack, BC V2R 3A4		INSPECTION DATE May 1, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Cliff Schoeber, Executive Chef		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD 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)

Code 301 noted on Routine inspection # JPAK-BBJUXG of Apr-24-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Observed meat slicer left without proper cleaning and sanitizing after use. Operator stated that it gets cleaned at the end of the day but slicer gets used multiple times throughout the day. 2. Thin crevice between cutting boards and the prep table had food debris accumulation. 3. Noted ice scoop kept at room temperature in dirty stagnant water Correction: Required operator to: 1. Clean and sanitize the meat slicer immediately. All equipment in continuous use must be cleaned and sanitize every 4 hours at minimum. 2. Remove the cutting board, clean and sanitize all surfaces around it so that no food debris gets accumulated. 3. Once used, ice scoops must be kept in cold running water, ice water or cleaned and sanitized immediately. Date to be corrected by: April 25 2019

Comments

Follow up inspection for routine JPAK-BBJUXG -Cleaning of meat slicer performed; ensure to use QUAT sanitizer when cleaning and sanitizing the equipment -Ice cream scoop removed -Cutting boards and its corners cleaned and sanitized; ensure to perform regular cleaning and sanitizing -All scoops are out of the bulk bins -Ice scoop removed and only one is kept in a clean container -All items are properly covered in the walk-in coolers -All dry goods are stored in pest-proof containers **Executive Chef in charge is now jay Jayawarna**