INSPECTION REPORT Health Protection JCHY-C28NDZ

PREMISES NAME Chili House Restaurant		Tel: (604) 533-8987 Fax:
PREMISES ADDRESS 19571 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE April 16, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Edward Chang		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mini cooler at the front of house used to store vinegar is measured at 8C air ambient temperature. Corrective Action(s): Service the mini cooler to hold and internal temperature of 4C or less. Corrected by next routine inspection. Violation Score: 3

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

Comments

Routine Inspection conducted today. COVID-19 assessment conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Kitchen staff wearing face shields. Front-end staff wearing masks. Physical distancing decals in place. Sanitizer available for customer use. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till. NOTE: Have a sheet documenting health checks of all employees before entering work. Educated and instruct the operator that kitchen staff must wear a mask that covers the nose and mouth. Face shields is not a substitute for a mask. The following infractions were corrected in report# DWAG-BJJRSW: -soap dispenser near the serving area has been serviced. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 100ppm. High-temperature dishwasher measured at 76.3C at the plate level. All hot-holding units met health requirements. Walk-in cooler and freezer, prep coolers, and stand-up cooler at the back of house met temperature health requirements. No signs of pests observed. All kitchen staff are wearing hats to restrain hair. Rice is protected from contamination. Sanitary hand hygiene of staff observed. Overall, facility is well organized. NOTE: De-clutter the walk-in cooler and freezer for ease of cleaning and to protect food from contamination. Do not overload the walk-in cooler and freezer. Corrected by next routine inspection. Report emailed due to COVID-19 pandemic.