INSPECTION REPORT Health Protection SDHI-CBEVBK

PREMISES NAME Chilli Bar		Tel: (604) 385-1515 Fax:
PREMISES ADDRESS 104 - 2755 192nd St Surrey, BC V3S 3X1		INSPECTION DATE February 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Yan		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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two in-use rice scoops observed stored at room temperature in a container next to the rice makers. Staff stated that rice scoops are cleaned and sanitized at the end of the day. Staff was educated about the importance of replacing in-use utensils every 4 hours or keeping the utensils in a container with ice water throughout the day. Staff placed new rice scoops in an ice bath during the time of inspection. Corrective Action(s): Clean and sanitize equipment that is used continuously at room temperature for handling potentially hazardous foods at least every 4 hours or store in an ice bath at all times to prevent bacteria growth and/or toxin production (or as per approved food safety plan). Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Front service staff observed wearing gloves while serving customers, washing the same gloves, sanitizing counter tops and then returning to serving customers. Operator was educated about the importance of hand washing during time of inspection and staff replaced gloves. Corrective Action(s): Glove use must never replace proper hand washing technique and/or frequency. Although gloves may be used, this may create a false sense of security when handling food as accumulation of food may not be felt as with bare hands. Gloves should only be used once and never washed to prevent potential contamination to food. 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

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 3'C - 2-door glass cooler (produce) at 3'C - 2-door stainless steel freezer at -19'C - Sandwich cooler at prep line measured at 4'C (top and bottom) - Hot-holding units measured at >60'C NOTE: temperature logs are not maintained. Ensure temperature logs are maintained as per approved food safety plan. 2. Sanitation: - General sanitation of premise satisfactory - Hand washing stations supplied with hot and cold running water, liquid soap and paper towel - Bleach sanitizer spray bottles measured at 200 ppm chlorine concentration with test strip - High-temperature dishwasher measured at 75'C (above minimum required temperature of 71'C) - Ventilation hood kept in good sanitary condition - No signs of pests during time of inspection 3. Storage: - All foods stored at least 6 inches off the floor - Foods protected from potential contamination - Raw meats stored away from ready-to-eat foods - Chemicals are stored away from foods - Dry storage area well kept and in sanitary manner 4. Administration: - FOODSAFE Level 1 trained staff available on site - Operating permit visible during time of inspection NOTE: bubble tea station is set up but not currently in use. Operator mentioned that they plan to open in April. Operator must submit plans to health inspector prior to operation of the bubble tea station. Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.