INSPECTION REPORT Health Protection SDHI-CMSUSC

PREMISES NAME Chilli Bar		Tel: (604) 385-1515 Fax:
PREMISES ADDRESS 104 - 2755 192nd St Surrey, BC V3S 3X1		INSPECTION DATE January 5, 2023	TIME SPENT 0.75 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked vegetables in sauce observed stored at room temperature in the hot-holding unit at the front service/display area. Staff voluntarily discarded the cooked vegetables during inspection. Corrective Action(s): Maintain all hot-holding units to ensure the internal temperature of potentially hazardous foods are kept at or above 60'C at all times to prevent bacterial growth and/or toxin production. Ensure all units which are used to store potentially hazardous foods are on at all times to maintain 60'C or higher. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice scoop observed stored in water without ice next to the rice warmer. Staff placed ice in the container holding the ice scoop during inspection. Corrective Action(s): Maintain the ice scoop in a sanitary condition by storing it in an ice water bath (at or below 4'C) to prevent bacterial growth and/or toxin production and to prevent contamination to food. Violation Score: 5

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

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 3'C - 2-door stainless steel freezer at -19'C - 2-door glass cooler at 3'C - Sandwich preparation cooler (inserts and bottoms) at 3'C - Hot-holding units measured at or above 60'C (with exception of unit mentioned in violations) *REMINDER: temperature logs are not maintained as per approved food safety plan. Ensure temperature logs are maintained to be verified by the health inspector during next inspection. - General sanitation of premise is satisfactory - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 79'C at plate surface (above minimum required final rinse temperature of 71'C) - 2-compartment sink available with drain plugs - Bleach sanitizer in spray bottles (X2) measured at 200 ppm chlorine concentration with test strip - No signs of pests during inspection - Ice machine observed in sanitary condition - Chemicals are stored away from food - Staff and public washrooms are observed in sanitary condition - All food stored at least 6 inches off the floor and covered - Raw meat is stored away from ready-to-eat foods - FOODSAFE Level 1 trained operator is available on site - Permit posted in a conspicuous location on site Please contact the health inspector if there are any changes to the layout, floor plan, equipment and/or menu. Contact the health inspector for any questions or concerns.