INSPECTION REPORT Health Protection CPAK-AP2Q8L

PREMISES NAME Chili House Restaurant		Tel: (604) 533-8987 Fax:
PREMISES ADDRESS 19571 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE July 7, 2017	TIME SPENT 1 hour
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Scoops at the back and front stored in lukewarm water. Ice filled at this time. 2) Few containers of food (i.e. cooked rice for cooling) uncovered in walk-in- one placed directly below fan. Moved at this time. Corrective Action(s): Ensure all scoops are stored in ice or an empty sanitized container and change every 2-3 hours. Do not store in lukewarm water, as this would promote bacterial growth on surface. Always cover food with food grade materials to avoid contamination of food. Violation Score: 9

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

Comments

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory. Temperature monitoring system in place. -High temperature dishwasher achieved 71.3'C at the plate level after final rinse. -100-200ppm chlorine solution available in a spray bottle for disinfection of surfaces. NOTE: Ensure all kitchen staff are trained regarding the use of this solution. All food prep surfaces must be sanitized before initiating any food prep, and every 2 hours and after each possible contamination during operation. -Food organization in walk-in and dry storage room satisfactory. -Ventilation canopy hood maintained and serviced. Next service in August. -No evidence of pest activity observed. Washrooms satisfactory. -General sanitation level of the facility satisfactory but could be improved by cleaning hard to reach areas on a more regular basis. (i.e. underneath dishwashing table/large equipment) NOTE: Cooked meats place by the grill to be used for lunch rush. Ensure to keep small amount each time and discard any left overs after 2 hours. NOTE: Do not use newspapers to line shelves. Remove all from kitchen and from the back storage room. Please contact the health inspector for any questions or concerns.