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Cultivate Cafe

10015 Young Rd, Chilliwack · Restaurant

9 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): In-use utensils for baked goods are being replaced only once a day.
      • Corrective Action(s): In-use utensils must be cleaned and sanitized every 4 hours. Switch out to new utensils during mid-day.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): In one prep cooler, eggs were stored on the top shelf above ready to eat salad ingredients.
      • Corrective Action(s): Reorganize food items so that raw, potentially hazardous foods such as raw eggs are stored below or away from cooked and ready to eat foods.
      • Violation Score: 3
  6. Follow-Up Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All previously washed dishes and utensils have not been properly sanitized.
      • Corrective Action(s): Discussed with chef on site, all dishes and utensils must be manually sanitized by submerging in sanitizer solution for at least 2 MINUTES --> then air dry. Sink plugs are available.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is required:
      • > Under the dishwasher and dishpit area - food debris
      • > 3 door cooler handles - sticky to touch
      • Corrective Action(s): Clean and sanitize the facitliy as per your sanitation plan. Maintaining a high level of sanitation will prevent the presence of pests.
      • Date to be corrected by: April 6, 2023.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: High temperature dishwasher is not achieving adequate final rinse temperature for sanitizing dishes. Maximum final rinse temperature achieved was 62.0C at the plate.
      • Corrective Action(s): Operator is waiting on parts to be able to adjust the settings on the dishwasher. Until then, dishes must be manually sanitized. Bleach and QUATS are both onsite to prepare sanitizing solutions. Use one or the other, do not mix chemicals.
      • A bleach solution must be 50-100ppm. A QUATS solution must be 200ppm.
      • **Note this is a TEMPORARY solution only. Advised facility to switch to single-use utensils and take out containers as much as possible to minimize the amount of warewashing.
      • Date to be corrected by: April 6, 2023.
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Food debris found on the meat slicer.
      • Corrective Action(s): Clean and sanitize the equipment after each use.
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Jars of jams - tomato, apple chutney, bacon jams were found without food safety plan.
      • Corrective Action(s): Please submit the food safety plans for any new menu items. To be Corrected by 02-Apr-2022.
      • Violation Score: 1