INSPECTION REPORT Health Protection KLAI-CGZTEM

PREMISES NAME Chili House Restaurant		Tel: (604) 533-8987 Fax:
PREMISES ADDRESS 19571 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE August 5, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Edward Chang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Follow-up inspection conducted for inspection report# KLAI-CGCTN4 Did not observe any contaminated food or food unfit for human consumption. 200 ppm chlorine residual detected in the sanitizer spray bottles in both the back of house and front of house. Please use the chlorine sanitizer test strips on a regular basis to ensure adequate amount of chlorine residual (100 - 200 ppm) is present before using. Handwash station noted at the end of the line, closest to the pass-thru, was accessible, equipped with hot and cold running water, liquid soap and paper towel. No food stored directly on the floor. All food intended for prolong storage in the walk-in cooler were all noted stored protected. Improvements noted on the sanitary conditions in the dry storage area and front storage area with the upright freezer. Did not observe cardboard being used as liners for shelves. Operator's FOODSAFE level 1 certificate available onsite - expires July 2023. Outstanding violations that must be addressed: Must clean and sanitize the debris and buildup noted on the wall and floor in the dishwashing area. Please be mindful to clean and sanitize the food debris noted on the door handles of reach-in coolers and walk-in units to avoid contaminating the hands when these handles are used and transferring these contaminants to food.