INSPECTION REPORT Health Protection JCHY-CSZRZM

PREMISES NAME Chilli Bar		Tel: (604) 385-1515 Fax:
PREMISES ADDRESS 104 - 2755 192nd St Surrey, BC V3S 3X1		INSPECTION DATE June 21, 2023	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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Totes observed to be stored ontop of handwashing sink in the back kitchen. Corrective Action(s): Ensure all handwashing sinks are unobstructed at all times to ensure staff have access to handwashing facilities. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed ice scoops, dry goods scoop to be stored inside ice machine and dry good storage containers. Corrective Action(s): Store all scoops outside of ice machine and dry storage containers to prevent cross contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Built-up of food debris, and/or flour observed underneath dry storage racks in dry storage room and under counter freezer. Built-up of grease observed underneath the cookline and exhaust hood vents. Corrective Action(s): Clean and sanitize the aformentioned areas. Daily cleaning under hard to reach areas must be conducted to prevent excessive build-up of food debris, grease, and/or flour. Exhaust hood vents should be cleaned weekly to prevent grease build-up. Corrected by: June 28, 2023. Violation Score: 3

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 200ppm. 2-compartment sink available. Food preparation sink available. High-temperature dishwasher measured at 71.4C final rinse temperature. Prep coolers, walk-in cooler, and stand-up coolers measured at 4C or lower. Undercounter freezer, chest freezer measured at -18C or lower. Hot-holding units measured at 60C or higher. Ice machine in sanitary condition. Food observed to be stored at least 6 inches off the floor. Overall, facility is well organized.