INSPECTION REPORT Health Protection MBEK-BDHPYG

PREMISES NAME Chilli Bar		Tel: (604) 385-1515 Fax:
PREMISES ADDRESS 104 - 2755 192nd St Surrey, BC V3S 3X1		INSPECTION DATE June 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jason Yan		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Wonton soup located in front hot holding unit (small unit; separate from main hot holding units) was measured at an internal temperature of 55 degrees C. It was stated that soup was cooked less than one hour prior then placed into the unit at approximately the same time the unit was turned on. Corrective Action(s): Wonton soup was reheated and measured at an internal temperature greater than 74 degrees C (reheating temperature). Unit dial was adjusted to a hotter setting. Ensure that hot holding unit is fully preheated BEFORE addition of food. Hot holding unit must be capable of maintaining food at an internal food temperature of 60 degrees C or more, and food must be placed into unit hot (e.g. after cooking/reheating - at least 74 degrees C). This is to limit the growth of potential pathogens and/or toxins. Use a probe thermometer to verify temperatures. Violation Score: 5

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 to Rpt # MBEK-BCUTMC. Chopped garlic sauce was not observed to be stored at ambient temperatures at time of inspection. Items probed in main front service hot holding unit measured at 60 degrees C or more. Bleach water sanitizer available in labeled spray bottles (front, back) measured at 100 to 200 ppm chlorine. Chemicals labeled and stored in separate area away from food (back chemical storage unit). No open canned foods observed at time of inspection. Dry storage area: Food is stored off the floor. Several large bins with lids are in use for storage of dry bulk food products. Scoops with purpose-built handles are stored outside of containers. Under counter freezer noted on previous report was measured at -20 degrees C. Health operating permit is posted at the front. Notes: 1. Operator has obtained a new probe thermometer for checking the internal temperature of food. Reminder to ensure thermometer is properly calibrated as needed according to manufacturer's directions. 2. Temperature log has been filled in to June 28th (today's date is June 26th). Ensure temperature log is maintained as per your food safety plan.