INSPECTION REPORT Health Protection KSTE-BGYSRE

PREMISES NAME Capital Seafood Restaurant		Tel: (604) 795-7805 Fax:
PREMISES ADDRESS 45766 Kipp Ave Chilliwack, BC V2P 1Y4		INSPECTION DATE October 15, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Paul Lo		NEXT INSPECTION DATE October 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 37

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1.Multiple batches of cooked noodles in uncovered bins at the far shelving unit. Cooked noodles are potentially hazardous foods as they have had moisture and heat introduced, ideal for growth of pathogens. 2. Proteins, cooked noodles, prepped vegetables stored in prep cooler at improper temperature. Meat probed at 10.1C; air temperature 8C. As above, proteins and cut vegetable are potentially hazardous foods. Corrective Action(s): 1. Cooked noodles were wrapped with saran wrap and placed into the cooler at 4C. Cooked noodles must be cooled rapidly from 60C to 20C in 2 hours and then placed into the cooler to reach 4C within 4 hours. 2. All potentially hazardous foods were moved from the prep cooler into a working cooler at 4C. Potentially hazardous foods must not be stored at greater than 4 degrees Celsius for longer than 2 hours, at which point they must be discarded due to potentially dangerous levels of pathogen growth. Cooler temperature adjusted by staff and came down to 4C. Operator to have technician look at this cooler. Cooler requires a thermometer inside. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temperature diswasher initially providing no chlorine sanitizer at the plate level upon final rinse cycle. Later in inspection, dishwasher working again after repeat priming. Suspect that line was clogged/worn. Corrective Action(s): Operator and staff directed to wash all equipment and dishware and then soak them in a sink containing 50 ppm bleach for 2 min before air drying. Change bleach water every 1 hour (use chlorine test strips to ensure 50-100 ppm). Operator called technician to come look at dishwasher. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Repeat violation. Food stored in original tin can in cooler. Foods must be moved from cans into sealable containers. Cans contain harmful chemicals, that when combined with acidic foods and air, can leach out in the foods. Corrective Action(s): Moved all foods from tin cans into sealable containers. Do not store foods in open cans. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Door and door handle to walk-in cooler has a build-up of debris. Door is used frequently by staff and is therefore a point of contamination. Corrective Action(s): Clean the door and door handle thorughly. Ensure that the door and door handle are cleaned regularly to prevent build-up of debris and germs. **Correct by: 2 DAYS = Thursday, October 17, 2019** Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Prep cooler did not have a thermometer inside. Every cooler must have its own thermometer to ensure temperature is less than or equal to 4 degrees Celsius at all times. Corrective Action(s): Obtain a thermometer for inside the prep cooler. **Correct by: 2 DAYS = Thursday, October 15, 2019** Violation Score: 1

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

Comments

General Comments Handsinks equipped with hot and cold running water, liquid soap and paper towels Wiping cloths stored in bleach sanitizer at 100 ppm General sanitation is adequate No signs of pests observed All (other than prep cooler) coolers at </=4 C Hot-holding rice at >/= 60C Operator provided with a Temperature Monitoring Log and Three sink Dishwashing Method forms. More food safe logs can be obtained at foodsafe.ca. Recommend begin recording cooler temperatures and dishwasher chlorine concentration (ppm) DAILY to ensure that critical equipment is functioning properly. Do not rely on technicians as equipment may fail in between servicing. Reminder: **Raw shelving units to be painted by January 15, 2019** **Follow-up inspection to be completed on THURSDAY, October 17, 2019**