INSPECTION REPORT Health Protection RDUT-CNNUF5

PREMISES NAME Corky's Irish Pub		Tel: (613) 265-0938 Fax:
PREMISES ADDRESS 3 - 45844 Yale Rd Chilliwack, BC V2P 2N8		INSPECTION DATE February 2, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tony Feng		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: grease trap is leaking & not functioning as intended; main walk in cooler has one fan not working ambient temperature at 6*C Corrective Action(s): ensure grease trap is changed within next inspection time frame, ensure cooler is working as intended 4*C or lower Violation Score: 5

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

Comments

corrective order rescinded rodent droppings are cleaned & removed from kitchen area; surfaces are washed & sanitized before using all containers are properly cleaned & sanitized before returning to use all counters and equipment need to be pulled forward and cleaned & sanitized prior to use food contact surfaces such as counters, baking trays, cutting boards, utensils, pots, pans are all cleaned & sanitized prior to use storage space for utensils so that they are not exposed to contamination; placed in insert with lid after cleaning & sanitizing * operator to email pest report which details visit & remediation actions taken since last inspection; operator to provide weekly pest report for facility * operator to dedicate a staff member for nightly cleaning & mopping with bleach of kitchen * a staff member must also be dedicated to cleaning & sanitizing any equipment, utensils & food contact surfaces prior to commencing kitchen operations * operator to provide time line for grease trap replacement * operator aware carpeting in front dinning hall is soiled with food product & may contribute to rodent issue; no longer easily cleanable; operator to provide time line for replacement hand wash stations are equipped & available 100ppm bleach available for food contact surfaces 200ppm quats available for food contact surfaces dish washer has 100ppm bleach sanitizer during final rinse all coolers below 4*C/freezers below -18*C no hot holding at time of inspection ice machine is clean & scoop stored separately glass washer has 12.0ppm iodine for sanitizing purposes