INSPECTION REPORT Health Protection MLOO-BL2UHF

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE January 21, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paul Lo		NEXT INSPECTION DATE January 27, 2020
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: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty knives stored in knife holders without cleaning and sanitizing. Corrective Action(s): Clean and sanitize all dirty knives before returning to the knife holders. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in the kitchen. Staff observed wiping food contact surfaces with a dry cloth. Corrective Action(s): Prepare 100 ppm bleach sanitizer (1/2 teaspoon bleach per 1L water). Ensure sanitizer is available for use prior to starting food prep each day. Ensure food contact surfaces (food prep areas, knives, chopping block, etc.) are sanitized at least every 4 hours. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Opened canned foods were stored in the glass door cooler. Staff transferred contents to a food grade container. Corrective Action(s): Ensure contents of opened cans are transferred to a food grade container if there are leftovers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed in the following areas: - Floors and tops of bins in dry storage area - Bulk food scoop and container - Handles and knobs of all equipment (high contact surfaces) Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly. Violation Score: 9

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, glass door, bar) ≤ 4°C - Walk-in freezer is ≤ -18°C - Hot holding units (rice) are ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - Bleach is available. Ensure sanitizer is prepared prior to starting food prep. - No signs of pests observed during inspection. Pest control reports available for review. - Premise is well lit - Permit is posted Note: - Discussed storage of rice scoops. Ensure rice scoops that have been used are stored in ice water. Replenish ice as needed. Clean and sanitize rice scoops at least every 4 hours. - No temperature/dishwasher logs available. Ensure these are maintained at least once per day. Log template provided to operator.