INSPECTION REPORT Health Protection JPAK-BG4T5A

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE September 17, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Paul Lo		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Sanitation Complaint inspection # KSTE-BFNREG of Sep-03-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: A few stacks of oval plates showed an accumulation of old food debris/dust. Staff say that these plates are not used (plenty of other plates available) and that if they were, they would be washed prior. Correction: All plates and utensils must be washed and sanitized at a rate to prevent build-up of debris/dust. Consider storing additional/not needed plates in a separate place, protected from contamination e.g. storage room, in a sealed container. **Correct by: TODAY** Code 301 noted on Routine inspection # JPAK-BA2U5B of Mar-07-2019 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 Correction: 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

Comments

Follow up inspection for complaint KSTE-BFNREG -Operator created wooden shelvings to store all products at least 6 inches off the ground; these shelvings are exposed wood. Required operator to coat and/or paint as exposed wood is not an ideal material for surfaces; three different storage areas had been re-organized and cleaned -Scoops are kept outside of bulk bins; ensure to clean and sanitize regularly -Oval shaped dishes are cleaned and sanitized; operator indicated that all these dishes are and will be cleaned and sanitized at minimum once a week; recommended every few days. -Cloths are stored in sanitizer buckets at the time of visit -No sign of pests noted at the time of inspection; ensure to perform regular cleaning to remove all harbourage areas and attractions for pests; pest control report provided and reviewed with operator;