INSPECTION REPORT
Health Protection
JAHN-AW9QK7

PREMISES NAME
Austin House Fish & Chips (Chilliwack)
Tel: (604) 392-9999
Fax:
PREMISES ADDRESS
5 - 45695 Hocking Ave
Chilliwack, BC V2P 6Z6
INSPECTION DATE
February 23, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ling Yan Dong
NEXT INSPECTION DATE
February 28, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT


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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
Observation (CORRECTED DURING INSPECTION): Live animal (birds in a bird cage) was kept in the kitchen.
Corrective Action(s): The operator move the bird cage to his car. STRICTLY NO LIVE ANIMALS IN THE FOOD PREPARATION AREA.
Violation Score: 5


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

Comments

- Handsink is equipped with hot & cold running water, liquid soap and paper towels; however, it is not maintained in a sanitary manner. Ensure that the knobs are cleaned.
- Temperature of the high temp dishwasher fluctuated throughout 8 cycles. The operator noted that due to changing of oil in the deep fryer on Tuesdays and Fridays, hot water is exhausted in the morning. The operator provided his temperature log which indicated that the dishwasher had been reaching >180F for the last couple of weeks. Ensure that the dishwasher reaches 180F at final rinse cycle before using it to sanitize dishes. Implement manual sanitizing in the 2 compartment sink.
- Temperature of refrigeration units were adequate (<4C for coolers, <-18C for freezers)
- Foods are stored off of floor
- Ensure that the rack beside the deep fryer is cleaned and sanitized at the end of each day
- 200ppm chlorine sanitizer in a bucket was present; however, cloths were not stored outside the bucket. Ensure cloths are stored in the sanitizer to allow proper sanitizing of the cloths.

Structural deficiencies:
- The floor requires re-painting. Paint is peeling off throughout the kitchen. Ensure that the floor is smooth, non-absorbent and easily cleanable.
- The ceiling tile shall be put in place over the walk-in cooler.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JAHN-AW9QK7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: Shortening: 5% transfat
Canola oil: 0% transfat
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment