INSPECTION REPORT Health Protection RDUT-CXBPQA

PREMISES NAME Anavets - Snack Bar		Tel: (604) 792-6370 Fax:
PREMISES ADDRESS 46268 Yale Rd Chilliwack, BC V2P 2P6		INSPECTION DATE November 3, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joanna Randall		NEXT INSPECTION DATE November 10, 2023
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] No Yes Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: microwave not cleaned after use; cabinets & work spaces not thoroughly cleaned, garbage not taken out Corrective Action(s): ensure all food contact surfaces are cleaned & sanitized after use; ensure equipment is cleaned after use; ensure garbage is thrown out minimum every night. failure to demonstrate food safe skills or maintain the food facility in a sanitary manner will result in a closure order Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): dishwasher not reaching internal temperature of 71*C at plate level for sanitizing purposes Corrective Action(s): ensure dishwasher is reaching minimum temperature of 71*C at plate level; until machine is fixed, use 2 compartment ware washing method for completing sanitizing step Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: dishwasher not reaching 71*C at plate level during sanitizing cycle Corrective Action(s): ensure dishwasher is reaching internal temp of 71*C at plate level prior to using Violation Score: 9

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

Comments

operator to submit menu food safety plan for menu items sanitation plan for facility foodsafe certification for operator coolers below 4*C/freezer below -18*C hand wash station is equipped no hot holding at time of inspection fume hood is with-in professional service date facility requires implementation of sanitation plan & food safety plan operator to provide pest control report for facility