INSPECTION REPORT Health Protection SDHI-CFZQPS

PREMISES NAME Chilli Bar		Tel: (604) 385-1515 Fax:
PREMISES ADDRESS 104 - 2755 192nd St Surrey, BC V3S 3X1		INSPECTION DATE July 4, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jason Yan		NEXT INSPECTION DATE 1 Month
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] No Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Hot-held food items measured below 60'C during time of inspection. Staff prepared the food less than half hour ago. Warming units were turned up (above 60'C) during time of inspection. Temperature log was provided to operator during inspection. Probe thermometer is available on site. Corrective Action(s): Ensure all hot-held potentially hazardous foods are stored at or above 60'C to prevent bacterial growth and/or toxin production. Keep a record of the hot-holding units (as per approved food safety plan) to be verified by the health inspector during the next inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two opened cans of food observed in the under-counter cooler in front of the cooking line. Staff stated that the foods were opened this morning. Food contents of cans were placed into food grade containers and into the cooler during time of inspection. Corrective Action(s): All leftover opened canned food items must be transferred to food grade containers and stored at 4'C or lower or discarded to prevent metal leaching into food and chemical contamination of food. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen packaged meat observed in two containers in the dry storage area stored at room temperature. Meat is observed still frozen. Staff placed the meat in the cooler at 4'C during time of inspection. Corrective Action(s): Thaw all potentially hazardous foods either under refrigeration (4'C or lower) or under running water in the original packaging to prevent time-temperature abuse. Ensure foods are thawed adequately to prevent microbial growth and/or toxin production in foods. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Bubble tea is now being offered and is available on the digital menu at the service area. Staff took the bubble tea off the digital menu during time of inspection. Plans have not been submitted for bubble tea. Corrective Action(s): Do not serve bubble tea until approved by the health inspector. Submit an updated floor plan, sanitation plan and written food safety plan for bubble tea and any other menu items to be reviewed by the health inspector. Once reviewed, an inspection will be conducted to approve new menu items. Failure to comply may lead to progressive enforcement action. To be corrected by: July 11, 2022 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: House flies are observed on site in the food preparation and food storage area. A UV fly trap is observed in place. Pest control company is not contracted. Corrective Action(s): Monitor fly population and install sticky fly traps (away from food preparation and serving areas) to prevent potential contamination to food. Contact a pest control company to assess and install traps if fly population increases. Ensure all point-of-entries remain closed (back door etc.) to prevent flies from entering the premise. Violation Score: 3

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

Comments

Routine Inspection Conducted *NOTE: bubble tea is being offered without health approval. Operator to submit plans to the health inspector. Once reviewed and approved, an inspection will be conducted to approve new menu items. Failure to submit plans may lead to progressive enforcement action. Refer to violations. Observations: - All coolers are at or below 4'C - Freezers are at or below -18'C - General sanitation of premise is satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - Bleach sanitizer in spray bottle measured at 200 ppm chlorine concentration - High-temperature dishwasher measured at 74.7'C at plate surface - Rice scoops observed in ice water - good! - All food is stored at least 6 inches off the floor - Chemicals are stored away from food - Raw meats are stored away from ready-to-eat foods - Washrooms are maintained in sanitary condition - FOODSAFE level 1 trained staff available on site - Permit is displayed in conspicuous manner *NOTE: temperature logs are not maintained. Temperature log template was provided to operator during inspection. Ensure logs are maintained to be verified by the health inspector during next inspection. Contact the health inspector prior to making changes to the menu, floor plan or equipment on site. Please contact the health inspector for any questions or concerns.