INSPECTION REPORT Health Protection CPAK-AUUS35

PREMISES NAME Chili House Restaurant		Tel: (604) 533-8987 Fax:
PREMISES ADDRESS 19571 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE January 9, 2018	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 No Action Required	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

Routine inspection conducted: -Handwash stations adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -Temperature monitoring system in place. -High temperature dishwasher achieved 73.9'C at the plate level after final rinse. -100-200ppm chlorine solution available in labelled spray bottles - re-label once fades. 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. -General food storage practice satisfactory. Dry storage rooms (back/front) satisfactory. -Scoops stored in proper manner. -Ventilation canopy hood serviced and maintained. Next service in April. -No evidence of pest activity observed. Washrooms satisfactory. -General maintenance and sanitation of the facility good. NOTE: Various food items placed at room temperature at this time. Inspection conducted during lunch rush. Continue to keep only small amount of food out each time to be used within 30 minutes-1 hour max. Any foods taken out for prep (i.e. pre-portioning/marinating/cutting etc.) should be moved back to cooler, if cannot be done within 15 minutes. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-AUUS35
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: All audited food items at this time met legislative requirement.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment