INSPECTION REPORT
Health Protection
KSTE-BHAUF9

PREMISES NAME
Austin House Fish & Chips (Chilliwack)
Tel: (604) 392-9999
Fax:
PREMISES ADDRESS
5 - 45695 Hocking Ave
Chilliwack, BC V2P 6Z6
INSPECTION DATE
October 25, 2019
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Ling Yan Dong
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required


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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Observations and Comments:
Discussed: Additional shelving is required in the walk-in cooler and freezer to ensure all items are stored 6" off the floor. Routinely clean underneath the pallets.
Discussed fry-making process: Potatoes are cut, placed in water and into the cooler until ready for half-cooking. Fries are half-cooked in batches and then cooled at room temperature until 20C before placing into cooler **Max cooling time at room temperature must be 2 hours. Fries must therefore be rapidly cooled - for example, mix/shake the fries routinely** Fries are fully cooked upon order. Half-cooked fries must not be left at room-temperature for longer than 2 hours.
Raw wood surfaces have been painted
High-temperature dishwasher operating at >/= 71C at the plate level upon final rinse cycle
Bleach solution available in kitchen and front at 100 ppm for sanitizing food contact surfaces. Bleach is used at least every 1 hour to sanitize food contact surfaces in kitchen.
Coolers operating at </4C. Fish stored separately from fries.
Freezers operating at </= -18C
Ice machine in sanitary condition
General sanitation is adequate