INSPECTION REPORT Health Protection JPAK-BA2U5B

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE March 7, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Paul Lo		NEXT INSPECTION DATE March 11, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed following items held at room temperature: 1. 2 large batches of battered chicken; operator stated that they will be deepfried soon. 2. Deepfried chicken and tempura 3. Cooked chowmein stored on shelves Corrective Action(s): Required operator to transfer all items to a working cooler to hold them at 4 C or lower. 1. Only have a small amount of battered chicken out at room temperature ready to be deepfried. Store the rest in a working cooler at 4 C or lower until needed 2&3. Once cooked and cooled, all items must be in a working cooler at 4 C or lower. All food items must be cooled from 60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours. No potentially hazardous foods can stay at room temperature for more than 2 hours accumulative. Violation Score: 15 301 - 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 Corrective Action(s): 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 Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall sanitation needs improvement and thorough cleaning. Hard-to-reach corners/areas behind and under equipment must be cleaned. Organization of the overall premises required. Cleaning of the walls in the corner where ovens are must be cleaned. Corrective Action(s): Required operator to clean and sanitize all areas noted. Date to be corrected by: March 8th 2019 Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation: Observed single use tin can pineapple containers being used after opening. All tin-can products must be transferred to a reusable foodgrade container once opened. Corrective Action(s): Required operator to transfer all food items stored in single use containers to reusable foodgrade containers and discard all single use containers. Date to be corrected by: March 8th 2019 Violation Score: 3

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Bleach sanitizer on site and available; detected 200 ppm of chlorine residual Low temperature dishwasher in good working order; detected 50 ppm of residual chlorine at plate level after final rinse cycle All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Ice machine maintained in sanitary condition No sign of pests noted at the time of inspection