INSPECTION REPORT Health Protection 97434

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE July 19, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paul Lo		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 = 0

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Tray of chicken on counter at 20°C in marinade -Staff was uncertain of how long it had been there. Corrective Action(s): -Owner discarded this chicken -In the future, chicken should be marinated at 4°C or for less than 2 hours if above 4°C.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -Food stored in freezer (walk-in) on the ground in cardboard boxes Corrective Action(s): -Keep food containers off the floor to protect from contamination and all for ease of cleaning. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Dust accumulating on lights, above food prep area -Carboard used as mat on ground in front of dish-washer. Cardboard mats allow the harbourage of pests. Corrective Action(s): -Clean lights -Remove cardboard mats Violation Score: 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): -Prep cooler lacked thermometer Corrective Action(s): -Leave thermometer in cooler to allow daily check of cooler temperatures. NOTE: Temperature logs should be maintained to demonstrate daily checks of cooler, freezer and hot holding. Violation Score:

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

Comments

-Hand-wash sinks have hot water, liquid soap and paper towel -Dry storage foods off ground & covered -Coolers less than 4°C -Freezer less than -18°C -Sanitizer bottles contain 200 ppm bleach -Dish-washer has 100 ppm bleach at plates -Thawing of frozen foods done in sink in buckets with cold, running water.