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Chachi's Sandwiches at Guildford Town Centre

1407A - 10355 152nd St, Surrey · Restaurant

19 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    1 infraction

    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Probe thermometer at the facility is not in good working order.
      • Corrective Action(s): Repair or replace the probe thermometer so that is in good working order to effectively monitor internal food temperatures (e.g. reheating and hot-holding of mac n cheese) in accordance with the food safety plan; Correct within 2 days and provide an update to the Environmental Health Officer.
      • Violation Score: 1
  3. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Cold water knob is not in good working order at the back handsink, and still requires repair.
      • Corrective Action(s): Repair the cold water knob at the handsink in the back kitchen to enable access to cold running water by turning the knob, correct within 2 days. All handsinks are required to be in good working order, supplied with both hot and cold running water, liquid soap, and paper towels.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Probe thermometer was not in good working order.
      • Corrective Action(s): Ensure there is a calibrated probe thermometer in good working order available at the food service establishment to monitor internal food temperatures (e.g. for cooked/reheated and hot-held food).
      • Violation Score: 1
  4. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (cheeses, chicken, and deli meat) were stored above 4 degrees C in the prep. cooler. Internal food temperatures were measured between 9-10 degrees C. These products were stocked in this cooler since overnight. Prep. cooler was at 44 degrees F based on the temperature log, and staff informed she had used an IR thermometer to check the temperature.
      • Corrective Action(s): Above-noted food products in 9 inserts above 4 degrees C for more than 2 hours were discarded by Manager. Cold potentially hazardous food must be stored/displayed at 4 degrees C or less to prevent the growth of potential harmful bacteria and/or production of toxins.
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Prep. cooler was above 4 degrees C (bottom component measured between 6 to 7 degrees C, and top component was at 10 degrees C).
      • .
      • 2. Cold water knob was not in good working order at the handsink in the back kitchen. Cold water was accessible from this handsink only when the valve is opened and closed below this sink, however cannot be accessible by turning the cold water knob at the handsink.
      • Corrective Action(s): 1. Re-service, adjust, or repair the prep. cooler to maintain a temperature at 4 degrees C or less; Correct within 1 week, and contact the Environmental Health Officer for a follow up inspection. Monitor refrigeration temperatures with an accurate thermometer inside each refrigeration unit.
      • .
      • As an interim measure, Manager informed he would store only a small amount of vegetable ingredients (e.g. carrots, avocado, tomatoes, lettuce, cucumber, and pickles) in this prep. cooler and time-track these products up to 4 hours maximum between 4 to 60 degrees C, before discarding them. Manager transferred the vegetable condiments from the second prep. cooler into the above-noted prep. cooler while using time as a public health control measure. Staff stocked the second prep. cooler (at 4 degrees C or less) with new meat and cheese ingredients from the back refrigeration units.
      • .
      • 2. Repair the handsink so that both hot and cold running water are accessible by turning the knobs at the handsink; Correct within 2 days. Note: Hot running water was accessible at this handsink.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink in the back area lackes access to cold running water; Correct within 2 days.
      • Corrective Action(s): Ensure all handsinks are supplied with both hot and cold running water, liquid soap, and paper towels to enable proper handwashing. Note: Hot running water was accessible at this handsink.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Sandwich prep. cooler was at 5.5 degrees C.
      • Corrective Action(s): Adjust or re-service prep. cooler to maintain a temperature at 4 degrees C or less; Correct today. Ensure cold potentially hazardous food is stored at 4 degrees C or less.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer spray bottles were unlabelled. One spray bottle was stored inside a labelled sanitizer pail, and the other spray bottle was observed stored on a prep. table.
      • Corrective Action(s): Ensure all cleaning and sanitizing agents are kept labelled to properly identify the contents. Operator labelled both chlorine sanitizer spray bottles as "sanitizer" during the inspection.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator has expired FOODSAFE Level 1 course training, and he currently does not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Operator is to renew his FOODSAFE Level 1 or equivalent course training; Correct within 1 month, and send a copy of your valid FOODSAFE Level 1 or equivalent course training certificate to the Environmental Health Officer upon successful completion of the course.
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): At the start of the inspection the back handwashing station was not supplied with hot or cold running water. Staff stated they had turned off the water supply since the cold water faucet was leaking. Staff stated that a plumber has been contacted to repair the handwashing station.
      • Corrective Action(s): The staff turned the water supply on such that the handwashing station is supplied with hot and cold running water, soap and paper towel.
      • No water leak observed on the floor from the handwashing station. Minor leak from faucet when water was turned off.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer spray bottle registered >200 ppm chlorine.
      • Corrective Action(s): Staff created a new food contact surface sanitizer solution that registered between 100-200 ppm chlorine. Reminder: 2 ml of bleach chlorine is mixed with 1 L water.
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The paper towel dispenser located at the back handwashing station was empty at the start of the inspection.
      • Corrective Action(s): Staff supplied the handwashing station with paper towel during the inspection such that it was fully equipped with hot and cold running water, liquid soap and paper towel.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the absence of the operator, no staff on duty held a valid FOODSAFE Level 1 or equivalent certification
      • Corrective Action(s): Ensure that during operating hours and in the absence of the operator, at least one staff member holds a valid FOODSAFE Level 1 or equivalent certification.
      • Provide a copy of successful enrolment and completion of a FOODSAFE Level 1 or equivalent course to the district health inspector via email
      • - Correction date: 1 month
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Paper towels were not available in the wall-mounted dispenser at the handsink in the back area.
      • Corrective Action(s): Both designated handsinks are required to be accessible and supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing practices conveniently near all food handling and ware-washing areas. Ensure there is enough supply of paper towels accessible at the facility during all hours of operation for staff to properly dry their hands after handwashing activities. If the paper towel supply is close to running out before the delivery of new paper towels arrives from the supplier, immediately obtain paper towel supply from an accessible retail store for use. Ensure each handsink is stocked with paper towels by tomorrow.
      • .
      • Staff informed that they only have one roll of paper towels available at this time, and delivery of paper towel supplies is to arrive by tomorrow. As a temporary/interim measure, staff placed the paper towel roll near the counter across from the handsink in the back area to share it between both handsinks for today.
      • Violation Score: 5
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in both labelled sanitizer pails.
      • Corrective Action(s): Ensure chlorine sanitizer is maintained at a concentration at 100-200 ppm to sanitize surfaces and protect food from any potential contamination. Staff setup 100 ppm chlorine sanitizer (by mixing 1/2 teaspoon bleach per L of water) in both sanitizer pails during the inspection.
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: In the Operator's absence, both staff members on shift did not hold valid FOODSAFE Level 1 or equivalent course training.
      • Corrective Action(s): Both staff informed they have been recently hired. One staff member on shift showed proof of registration into a FOODSAFE Level 1 equivalent course (Safecheck advanced food safety course) and informed she would complete it. Second staff member informed she is planning to register into a FOODSAFE Level 1 equivalent course as well.
      • .
      • Ensure staff are scheduled so that at least one staff member on shift holds valid FOODSAFE Level 1 or equivalent course training in the absence of the Operator. Ensure enough staff complete FOODSAFE Level 1 or equivalent course training to fulfill this requirement; Correct within 1 month and provide an update to the Environmental Health Officer. Maintain copies of valid FOODSAFE Level 1 or equivalent course training certificates of staff on-site.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was not posted in a conspicuous location.
      • Corrective Action(s): Ensure to post your permit to operate in a conspicuous location of the food service establishment; Correct within 3 months. Operator requested over phone that they be emailed a blank copy of the health operating permit replacement form.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Handle of the ice scoop was in direct contact with the ice (a ready-to-eat food) inside the ice machine.
      • Corrective Action(s): Ensure to store the ice scoop separately from the ice in the ice machine to protect the ice from any potential contamination. Staff removed the ice scoop from the ice machine during the inspection.
      • Violation Score: 3
  13. Follow-Up Inspection

    1 infraction

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was not posted in a conspicuous location of the food service establishment.
      • Corrective Action(s): Ensure the permit to operate is posted in a conspicuous location at the food service establishment where it is viewable to customers; Correct within 2 months. Copy of health operating permit replacement form was provided during the most recent routine inspection in case you are unable to find your permit to operate (refer to the permit replacement form for details).
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Staff informed that the handsink near the back area is leaking and not in good working order.
      • Corrective Action(s): Ensure the necessary repairs are made to prevent the leak at the designated handsink in the back area and to ensure it is operational for handwashing purposes; Correct by September 24, 2022. Staff informed that the Operator is aware and a technician will be repairing this handsink on September 24, 2022. In the interim, staff informed they are using the handsink in the front service area and 2-compartment sink in the back for handwashing.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit to operate was not posted in a conspicuous location of the food service establishment.
      • Corrective Action(s): Ensure the permit to operate is posted in a conspicuous location at the food service establishment where it is viewable to customers; Correct within 2 months. Copy of health operating permit replacement form was provided in case you are unable to find your permit to operate on-site (refer to the permit replacement form for details).
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A small amount of water was observed to be leaking from the lower left side door of a prep. cooler at the time of inspection.
      • Corrective Action(s): Ensure repairs are made to prevent the leak inside this cooler; Correct within a week. Staff re-located the prepackaged food to the upper shelving unit inside this prep. cooler during the inspection. This cooler was at 4 degrees C at the time of inspection; continue with your refrigeration temperature monitoring checks.
      • Violation Score: 3
  15. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty had valid FOODSAFE Level 1 or equivalent course training in the Operator's absence.
      • Corrective Action(s): Ensure that least one staff member on shift during the Operator's absence has valid FOODSAFE Level 1 or equivalent course training. One of the two staff members on shift stated they have registered to take FOODSAFE Level 1. Please refer to www.FOODSAFE.ca for details on course information.
      • Violation Score: 1
  16. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Interior right hand side surface of the ice machine (above the level of ice) contained a small amount of visible debris.
      • Corrective Action(s): Empty out the ice machine and clean and sanitize the interior surfaces in accordance with manufacturer's directions; Correct today.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Ice scoop with handle was observed stored inside the ice machine in contact with the ice.
      • 2. Scoops near the macaroni and cheese were stored inside stagnant room temperature water.
      • Corrective Action(s): 1. Staff member removed the ice scoop from the ice machine and stored it inside a clean empty container.
      • 2. Staff member placed the in-use utensils inside a clean empty container. It was reviewed that in-use utensils should be stored inside either a clean surface, ice water, or hot water above 60 degrees C. It was reviewed that the in-use utensils and their storage container should be washed, rinsed, sanitized, and air dried at least every 4 hours between use and after final use.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: A probe thermometer was not available on-site.
      • Corrective Action(s): Obtain a probe thermometer to monitor internal temperatures of food (reheating macaroni and cheese internal temperature is at least 74 degrees C, hot-holding internal food temperature is at least 60 degrees C, etc.); Correct today.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff on duty had valid FOODSAFE Level 1/equivalent course training in the Operator's absence.
      • Corrective Action(s): Required: Ensure at least one staff member on shift holds valid FOODSAFE Level 1 or equivalent course training in the operator's absence. Staff member on shift stated she is planning to register for FOODSAFE Level 1 this week. Recommended: Maintain a copy of FOODSAFE level 1 certificates for staff on-site.
      • Violation Score: 1
  17. Routine Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): No hand soap located at front area hand sink.
      • Corrective Action(s): Ensure there is hand soap located at all handsinks to allow staff to wash their hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Macaroni and cheese scoops stored in insert filled with 19.5 C water at room temperature.
      • Corrective Action(s): All in-use utensils are to be:
      • - stored in ice water at 4 C or below, or
      • - stored in hot water at 60 C or higher, or
      • - to be washed and sanitized after each use.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Long standing food debris observed under all stand-up refrigeration units in the back preparation area.
      • Corrective Action(s): Remove and clean all long standing food debris to prevent the attraction of pests. Ensure to regularly clean under all equipment to keep the premises in sanitary condition.
      • Violation Score: 3
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in use in front sandwich preparation areas. All wiping cloths at 0ppm QUAT.
      • Cloths in poor condition.
      • Sanitizer solution on floor in back area.
      • CORRECTED DURING INSPECTION - Sanitizer solution to be used on all counters in front.
      • .
      • Meat slicer requires cleaning and sanitizing in hard to reach areas.
      • .
      • Corrective Action(s): Clean and sanitize bottom of spray bottle.
      • DO NOT store item on floor.
      • Always ensure front preparation area has sanitizer solution (pull items out from cupboard under sink) and that it is used - water should not be used to wipe down food preparation areas as a substitute for sanitizer.
      • .
      • Ensure meat slicer is taken apart properly when cleaning. Item is a "clean in place" item and must be properly taken apart prior to cleaning and sanitizing.
      • .
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Domestic type paper towel dispensing unit in front.
      • .
      • Corrective Action(s): Item to be changed to proper commercial grade paper towel dispensing unit.
      • .
      • Violation Score: 3
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Scoops and tongs not washed and sanitized every 2 hours. Dishwasher not turned on at 3pm in afternoon.
      • CORRECTED DURNG INSPECTION - Dishwasher turned on and items washed and sanitized.
      • .
      • Corrective Action(s): Ensure all items used for scooping, serving or cutting are washed, rinsed and sanitized every two hours.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Lack of soap at back handsink.
      • CORRECTED DURING INSPECTION - owner purchased bottle of liquid soap.
      • .
      • Corrective Action(s): Ensure liquid soap in dispensers at EACH handsink at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cups and dishware found stored in hallway.
      • Ice scoop found inside ice machine.
      • Cell phone found on food contact surface - counter.
      • .
      • Corrective Action(s): Do not use communal hallway to store any items intended for public.
      • Ice scoop is to be stored inside container on counter
      • No cell phones on food contact surfaces. Cell phones are EXTREMELY dirty and can contaminate food contact surfaces
      • .
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Install paper towel dispensing unit in front food preparation area.
      • .
      • Corrective Action(s):
      • Violation Score: 3