INSPECTION REPORT Health Protection GNAH-D79U9Z

PREMISES NAME Multipack Foods		Tel: (604) 795-9544 Fax:
PREMISES ADDRESS 9382 Nowell St Chilliwack, BC V2P 4X5		INSPECTION DATE July 17, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael & Astrid Wettig		NEXT INSPECTION DATE 6 Months
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 = 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): No corrections entered

Comments

Routine inspection conducted at this date and following points discussed to improve operation: - Hand washing stations are to be provided with single use paper towels. Reusable towels are not acceptable as they get contaminated. - Food in walk in coolers stored on shelve, containers and in sanitary manner however, General deep cleaning required in walk in coolers including shelve, floors and walls. - Bleach water solution has been provided in spray bottles but Ensure no mixing of sanitizer and dish soap. And, obtain proper testing strips to test sanitizer concentration 100-200 ppm for bleach water. 200-400 ppm for QUATS sanitizer. - Unneeded items are to be removed. - Coolers and freezers temperature are to be recorded daily. Each cooling unit must have independent thermometer so that food temperature can be observed and monitored. General comments: Temperature controls: > Front walk-in cooler: Food at 4C ambient temperature at 7C > Back walk-in cooler: 3C or colder > Front walk-in freezer: -22 C > Back walk-in freezer: -23 C > Deli display coolers: 4C or colder > Cheese display cooler: 3.5C > Store 2 door cooler: 5C unit may be in defrost at the time. > Store reach-in cooler (left of chest freezer): 4C > Store reach-in freezer: -21C > Store chest freezer: -18 C > Prep cooler: 4.0C > Hot held soup is off at this time. Chilli soup is either discarded or staff take home. > Ensure any raw meats that are kept at ambient temperature are processed within 2 hours time. General: Running hot and cold water is available. 2- comp sinks available and equipped. No obvious sign of pest activity noted at this date. Fraser Health operating permit is to be posted in front where your customers can see it.