INSPECTION REPORT Health Protection JAHN-AVTVHC

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE February 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Paul Lo		NEXT INSPECTION DATE February 14, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken that had been cooked 3-4hours ago was left at room temperature. Probed at 33C during inspection. The operator was directed to discard the chicken. Corrective Action(s): Cooked chicken shall be held hot >60C or cold <4C. Potentially hazardous foods left at room temperature for longer than 2 hours must be discarded. Staff training is required. Violation Score: 15

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed 2 large holes on the walls in the dishwashing area. The backdoor which is directly oepn to outside has gaps on the bottom. Corrective Action(s): The holes in the walls shall be sealed up. The backdoor sweep shall be replaced to ensure that no gaps are found on the bottom of the backdoor. DATE TO BE CORRECTED BY: March 2, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and accumulation of filth observed throughout the kitchen. Door handles are visibly soiled. Shelves where dishware and cutlery are stored are not maintained in a sanitary manner. Corrective Action(s): Deep cleaning is required under large equipment (shelves, stoves, sinks). Clean and sanitize dishware and knvies that are visibly soiled. Ensure that door handles for coolers are kept clean. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 15

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

Comments

- Handsink is maintained with hot & cold running water, liquid soap and paper towel. - 100ppm chlorine residual detected in the final rinse cycle at low temp dishwasher - 100ppm chlorine residual detected in the sanitizer spray bottle - Temperatures of refrigeration units were adequate (<4C for coolers, <-18C for freezers) - Food storage was satisfactory: raw meats stored under seafood/vegetables Improvement is needed: * Sanitizer spray bottle is broken. Replacement is needed. * Remove cardboard boxes from the food preparation area. * Ensure that all foods stored in the walk-in cooler are covered to prevent cross-contamination from raw meats. * The wooden cutting board that is largely worn out shall be re-surfaced to cover the crack or replaced. * Observed thawing of foods (meats) in a bucket under cold running water in a sink that is not maintained in a sanitary manner. Clean and sanitize sinks before thawing foods in them.