INSPECTION REPORT Health Protection MBEK-BM8UKP

PREMISES NAME Chilli Bar		Tel: (604) 385-1515 Fax:
PREMISES ADDRESS 104 - 2755 192nd St Surrey, BC V3S 3X1		INSPECTION DATE February 28, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jason Yan		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One food insert of sweet and sour pork located in front hot holding area was measured at an internal temperatue of approximately 45 to 50 degrees C. Individual unit was observed to be off. It was stated that food insert was relocated from another spot/unit and the staff member had failed to turn on the unit. Corrective Action(s): Ensure all hot holding units are preset/preheated to the correct temperature in order to maintain food at an internal temperature of 60 degrees C or more so that the growth of potential pathogens are limited over time. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand washing sink was observed to be completely obstructed by a hose that was rolled up in the sink basin. In addition, this sink lacked paper towels at the start of the inspection. Corrective Action(s): Hose removed and paper towels supplied. Ensure all hand washing sinks are easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease/oil observed on interior surfaces and edges of ventilation canopy. In addition, grease/oil observed to be pooling along floor to wall junction behind cook line. Corrective Action(s): Ensure above noted equipment and surfaces are properly cleaned in order to remove all grease/oil. Grease/oil may potentially attract pest activity. Date to be corrected by: March 6, 2020. Violation Score: 3

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

Comments

Routine inspection conducted: Walk in cooler at 3 degrees C. Preparation cooler at 4 degrees C (above) and 2 degrees C (below). Upright glass cooler at 3 degrees C. Small counter top beverage cooler at 1 degree C. Upright freezer at -20 degrees C. Under counter freezer at -17 degrees C. Chest freezer at -21 degrees C. Thermometers available for coolers--exception: small counter top beverage cooler (non-potentially hazardous beverages only). Probe thermometer available on site for internal temperature checks. Food is protected from potential contamination. Non-latex gloves available. High temperature dishwasher measured 72 degrees C at the utensil surface (minimum 71 degrees C at the utensil surface). Bleach water sanitizer available in labeled spray bottles (front and back) and in a bucket at 100 to 200 ppm chlorine. Dry storage area generally well maintained. Chemical storage in separate area away from food. No signs of pest activity observed at time of inspection. FOODSAFE requirements met at time of inspection. Operator FOODSAFE Level 1 certificate valid to August 30, 2020. Permit posted