INSPECTION REPORT Health Protection DFOR-AQHTFT

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE August 23, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Paul Lo		NEXT INSPECTION DATE August 25, 2017
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 = 41

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Knives in knife rack visibly soiled. 2. Tools on metal prep counter, next to food items, visibly soiled 3. Cutting boards and counters are reportedly cleaned and sanitized at the end of each day. Corrective Action(s): 1. Wash and sanitize food utensils before returning them to storage. Clean and sanitize the knife holding racks. 2. Do not store soiled tools next to food items 3. Food contact surfaces such as cutting boards must be cleaned and sanitized at a rate of no less than every 4 hours during use. Date to be corrected by: August 25, 2017 Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer holding cleaning cloths measured 10ppm chlorine at the time of inspection. Corrective Action(s): Ensure that sanitizer solution is changed regularly enough to maintain a minimum 100ppm chlorine if bleach is used as a sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Sliding screen door does not close tightly up against the door frame, creating a gap in the bottom corner of the door. Corrective Action(s): Either keep the outer door closed, or provide a screen door that will adequately exclude pests from the premise. Date to be corrected by: Sep 23, 2017 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas in need of cleaning: 1. Walls (e.g. above knife rack) 2. Metal cooling rack 3. Lids and exterior of bulk food containers Corrective Action(s): Clean these locations, and continue to do so on a more frequent basis. Date to be corrected by: August 25, 2017 Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden cutting boards for raw meat products are worn and nicked. Corrective Action(s): Provide food contact surfaces that are smooth, durable, non-porous and easy to clean. Date to be corrected by: September 23, 2017 Violation Score: 9

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

Comments

For Correction: - Temperature logs should be in use and kept up to date on a daily basis - Provide a checklist of daily, weekly and monthly cleaning items. Ensure that employees check off items when completed. Comments: - Hand sinks have hot and cold water, soap and paper towel - Coolers <4C - Freezers -18C - Hot-held rice >60C - Dish washer supplies 100ppm chlorine sanitizer to the dishes - Cleaning cloths stored in bleach sanitizer container at the time of inspection - Food storage is on shelving and generally covered