INSPECTION REPORT Health Protection KSTE-BH2SNC

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE October 17, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Paul Lo		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths stored in container of bleach at 0 ppm. 100 ppm bleach is required for sanitizing food contact surfaces (reducing the number of foodborne pathogens to safe levels) Corrective Action(s): Bleach solution changed during inspection. Change bleach solution every 2 hours or sooner to maintain 100 ppm. Check concentration with chlorine test strips. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JPAK-BA2U5B of Mar-07-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Following items were not maintained in sanitary conditions 1. Chopping knives hung at knife holder without proper cleaning and sanitizing 2. Can opener covered in food debris and grease 3. Clean dish shelves were dusty and had food debris and grease accumulation 4. Cooler/freezer door handles not in sanitary conditions Correction: Required operator to clean and sanitize all noted areas immediately. 1. All knives must be cleaned and sanitized through dishwasher prior to use. Knife holders must be cleaned and sanitized 2. Can opener must be cleaned and sanitized 3. All shelves must be cleaned and sanitized 4. All handles must be cleaned and sanitized Date to be corrected by: March 8th 2019

Comments

Follow-up inspection Thermometer inside prep cooler. Displaying </= 4C. Recommend recording cooler/freezer temperatures daily [critical equipment] Low-temperature dishwasher has 100 ppm chlorine residual at the plate level. Recommend recording chlorine concentration with test strips daily [critical equipment] Door handle and door has been cleaned No evidence of can storage in coolers Prawns cooling on shelf