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 TAKEN		FOOD 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