Capital Restaurant

45766 Kipp Ave, Chilliwack · Restaurant

10 inspections

1. Routine InspectionNov 19, 2025

   2 infractions

   • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): One wooden cutting block observed to be cracked with an uneven surface, preventing proper cleaning and sanitizing.
     • Corrective Action(s): Operator stated cutting block will not be used until it is repaired/replaced such that it is smooth and non-absorbent. A Do Not Use sign was placed on the equipment for staff.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): Mechanical low-temperature dishwasher not sanitizing with minimum 50 ppm chlorine.
     • Corrective Action(s): (Repeat) Operator adjusted the dishwasher such that it dispensed 50 ppm chlorine for final rinse cycle. All dishes and utensils that had gone through the dishwasher today must go through the dishwasher again.
     • Note: Please monitor sanitizer concentration routinely using test strips.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Containers of food in stand-up and walk-in cooler not covered during storage.
     • 2. Scoops for dry ingredients stored directly in contact with food
     • Corrective Action(s): 1. Staff covered the food items in the walk-in cooler at the time of inspection. Cover remaining containers in stand-up cooler. Correction date: immediately
     • 2. Store scoops on a designated holder/hook, such that the handle is not in contact with food. Correction date: 1 week
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Dust, debris, and grime build-up noted throughout kitchen in hard to reach areas (ie. under/between/on equipment, along walls/corners, along hot cook line)
     • Corrective Action(s): Conduct a thorough clean of kitchen to remove all caked on grease and dust. Follow routine cleaning schedule to maintain cleanliness and prevent build-up. Correction date: 1 month
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation (CORRECTED DURING INSPECTION): (Repeat) Cardboard being used as floor liners along cookline and in walk-in cooler.
     • Corrective Action(s): Staff removed all cardboard liners. Please ensure any liners used are made of smooth, easily cleanable, and non-absorbent material.
     • Violation Score: 3
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: One wooden cutting block observed to be cracked with an uneven surface.
     • Corrective Action(s): Repair/replace cutting block such that it is smooth, easily cleanable, and non-absorbent. Wooden surface must be resealed with food-safe sealant after sanding down. Correction date: 1 week
     • Violation Score: 3
     • 310 - Single use containers & utensils are used more than once [s. 20]
     • Observation: Improper containers being used to store food.
     • Corrective Action(s): Do not re-use single-use containers. Replace all improper containers with reusable, food-grade containers with lids. Correction date: 1 month
     • Violation Score: 3
2. Routine InspectionJul 9, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Raw shrimp was observed stored at room temperature with an internal temperature > 4 deg C. Operator stated that the shrimp had been outside of the cooler < 2 hours.
     • Corrective Action(s): Operator moved the shrimp back into the working walk-in cooler until staff are ready to prep the raw shrimp.
     • Violation Score: 5
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): At the start of the inspection, after several cycles, the low temperature dishwasher was not able to dispense minimum 50 ppm chlorine during final rinse cycle.
     • Corrective Action(s): Operator was able to adjust the dishwasher such that it could dispense 50 ppm chlorine during final rinse cycle. All dishes, equipment and utensils that had gone through the dishwasher today must go through the dishwasher again.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): Handwashing station located near the low temperature dishwasher was not supplied with soap at the start of the inspection.
     • Corrective Action(s): Staff refilled the soap dispenser such that the handwashing station was now equipped with hot and cold running water, soap and paper towel.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): 1) Bowls of raw meat and seafood were stacked on top of each other with no lid or adequate covering. Staff stated that the bowls were cleaned with soap. However, the at the start of the inspection, the low temperature dishwasher was not able to dispense 50 ppm chlorine during final rinse cycle.
     • 2) Multiple handles of scoops were observed with caked on dry food product and scoops without handles were observed in bulk dry food storage.
     • 3) Blade sharpener was stored between the space of the cutting block and back wall.
     • Corrective Action(s): 1) Raw meat and seafood that was in contact with the bottom of the bowls were discarded by staff.
     • 2) All scoops with handles with caked on dry food product were placed in the dishwashing area to be washed and sanitized. Scoops without handles were removed from bulk dry storage. Please ensure that scoops with handles are stored in a sanitary manner such that the handles do not touch the food product. Do not use scoops without adequate handles.
     • 3) The blade sharpener was placed in the dishwashing area to be washed and sanitized.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: Observed large accumulation of dust and debris noted on the ventilation structure and ceiling above the main cookline. This can present as a point of contamination.
     • Corrective Action(s): Thoroughly clean and sanitize the above-mentioned areas, focusing on hard to reach areas.
     • Correction date: 1 month
     • Violation Score: 3
     • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
     • Observation (CORRECTED DURING INSPECTION): Observed the use of cardboard as liners throughout the facility (Kitchen floor, walk-in cooler floor, and counter top). Cardboard is not an approved material to be used as a liner.
     • Corrective Action(s): Staff discarded all observed cardboard during the inspection. Please ensure that liner material is easy to clean, non-absorbent, and impervious to moisture.
     • Violation Score: 3
3. Follow-Up InspectionFeb 27, 2025

   1 infraction

   • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1. Cooling rack by the back door observed with grease and grime on the wires
     • 2. Cookline still observed with grease grime and debris between the sides of the equipment, equipment and the floor, between the equipement and the table top.
     • 3. Debris observed under the shelving in the dry storage space (where the rice/flour and onions are stored)
     • 4. More cleaning needed under the dishwashing line
     • 5. Grease and water leak observed by the big pot in the back.
     • 6. Black dust accumulate above the ventilation hood and around the walls in that area
     • Corrective Action(s): Please keep deep cleaning each section of the kitchen in rotation. If each section is routinely deep cleaned, it is easier to maintain a sanitary facility.
     • To be corrected by: March 6, 2025
     • Violation Score: 9
4. Routine InspectionFeb 13, 2025

   2 infractions

   • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Prep cooler by the entrance of the kitchen ambient temperature measure 9C (bottom compartment), 14C insert level.
     • Probed chopped vegetables at insert: 12C
     • Chopped vegetables submerged in water: 7C
     • Sliced BBQ pork in bottom drawer: 9C
     • Raw seafood (fish, scallop, shrimp): 7C
     • Corrective Action(s): All meats probed at 9C discarded.
     • Raw seafood at 7C moved to different cooler or put on ice.
     • Chopped vegetables in water had ice added in.
     • Dry chopped vegetables max holding time in this cooler is 4hours and then DISCARD.
     • DISCARD all items in this cooler at the end of the day. NO overnight storage.
     • Violation Score: 15
     • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): No Sanitizer at the beginning of the inspection for the kitchen.
     • Corrective Action(s): Sanitizer must always be available during food prep/handling.
     • Bleach water was made and bucket placed out. Bleach water tested to 200ppm chlorine.
     • Violation Score: 15
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): No Hand soap at the beginning of the inspection at the only handwashing station in the kitchen.
     • Corrective Action(s): Hand soap refilled.
     • Please ensure hand washing station fully equipped at all times, hot and cold running water, liquid soap, paper towels.
     • Violation Score: 15
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Several containers in walk in cooler and double door cooler observed uncovered.
     • Bag of onion observed stored on the ground.
     • Containers of flours observed left uncovered underneath the prep tables at the back.
     • Bin of dry ingredient left uncovered in storage room.
     • Handless scoop used to scoop rice. Metal bowl completely covered stuck with rice. There is no sanitary way for this metal bowl to portion out rice.
     • Corrective Action(s): Containers covered, bag of onion placed on shelf, bin covered.
     • Please ensure staff is placing back things after themselves. Do not leave containers and bins open.
     • Rice paddle was brought out for staff to use. Keep paddle dry or in ICE WATER.
     • Violation Score: 9
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: 1. Cookline observed to have lots of grease and grime build up:
     • - Along the edges of the flat top
     • - Sides and vents of friers
     • - Between the equipment and the table top
     • - Underneath the equipment and behind the cookline
     • 2. Grease, grime, mold, dust observed accumulated above on the wall of the ventilation hood and along the wall that wraps around the back of the kitchen where the dishpit is. Ventilation pipe is dusty. All this is above or close to the dishpit/prep sinks/prep surfaces.
     • 3. Grease and gunk build up along floor/wall joints from the back door along where the cooling racks are, butcher's blocks, prep surfaces.
     • 4. Butcher's block backsplash observed to have dried grease and grime build up
     • 5. Dry storage shelving has lots of floury/surgary dust along the shelves, between the bins of the ground.
     • 6. Dried noodle observed under the stairs by where the bags of flour is stored.
     • Corrective Action(s): Please deep clean and sanitize the kitchen.
     • All grease and grime needs to be scrapped off and removed.
     • Do not let grease and grime accumulate.
     • Routine deep cleaning of the kitchen is mandatory.
     • To be completed by: Feb 27, 2025
     • Violation Score: 15
     • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
     • Observation: Prep cooler measure 14C at the insert level, ambient temperature.
     • 9C (bottom compartment).
     • Corrective Action(s): Please ensure prep cooler can maintain 4C at all times.
     • Please have technician service prep cooler.
     • To be corrected by: Feb 27, 2025
     • Violation Score: 9
     • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
     • Observation: Tiling along the wall in the back of the kitchen has been ripped off.
     • Parts of the wall has holes and not properly sealed off.
     • Corrective Action(s): Please replace the tiling to ensure cleaning/sanitzing can easily be done.
     • Please ensure the walls are sealed off with not holes/gaps so pest cannot enter.
     • To be corrected by: March 13, 2025
     • Violation Score: 1
5. Routine InspectionDec 13, 2023

   1 infraction

   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: ice machine has visible build up of grime
     • Corrective Action(s): ensure ice machine is cleaned & sanitized prior to use
     • Violation Score: 3
     • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
     • Observation: food grime build up through out kitchen, under shelves, counters & equipment
     • Corrective Action(s): ensure hard to reach areas are cleaned more frequently
     • Violation Score: 15
6. Follow-Up InspectionSep 28, 2022

   0 infractions

7. Routine InspectionSep 21, 2022

   2 infractions

   • 203 - Food not cooled in an acceptable manner [s. 12(a)]
     • Observation (CORRECTED DURING INSPECTION): Multiple bins of fried pork and noodles were measured at 20-25C to be cooled down. Discussed minimizing cool down time to less than 2 hours.
     • Corrective Action(s): Cool down all hot foods promptly to avoid the danger zone.
     • Violation Score: 5
     • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Containers of garlic, starch in water, cut vegetables were stored by the cook line between 20-50C.
     • Corrective Action(s): Store all cold potentially hazardous items at 4C or below. Portion small amounts of the ingredients for the rush and discard within 4hours.
     • Violation Score: 5
     • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
     • Observation (CORRECTED DURING INSPECTION): Food contact sanitizer bucket (chlorine) was measured at 10ppm.
     • Corrective Action(s): Ensure the chlorine sanitizer is at 100ppm.
     • Violation Score: 5
     • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
     • Observation (CORRECTED DURING INSPECTION): The handsink by the cook line was blocked with trays in the beginning of the inspection.
     • Corrective Action(s): Do not store anything on/in the handsink area. Ensure accessible handsink is available.
     • Violation Score: 5
   • 210 - Food not thawed in an acceptable manner [s. 14(2)]
     • Observation (CORRECTED DURING INSPECTION): Bins of frozen pork thawing at the back shelf were found.
     • Corrective Action(s): Thaw frozen foods in a cooler at 4C, or under cold running water, or in a microwave for immediate use.
     • Violation Score: 1
8. Follow-Up InspectionJun 2, 2021

   0 infractions

9. Follow-Up InspectionMay 28, 2021

   2 infractions

   • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
     • Observation (CORRECTED DURING INSPECTION): The temporary sanitizing solution in sink after dishwasher step measured at 0ppm Chlorine.
     • Corrective Action(s): -Please ensure sanitizer solution is maintained at 100-200ppm.
     • -Instructed operator to remake sanitizer solution.
     • Violation Score: 5
   • 209 - Food not protected from contamination [s. 12(a)]
     • Observation: 1. Many containers still observed to be uncovered. Fans in the stand-up cooler appear to be very dusty. The coating on the racks are chipping off. Physical agents can contaminate uncovered food.
     • 2. Bags of onions still observed to be placed on the floor.
     • Corrective Action(s): 1. Please clean the fan and replace racks and cover food. To be corrected by 02-Jun-2021.
     • 2. Please do not store food on the floor.
     • Violation Score: 9
10. Routine InspectionMay 26, 2021

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Chopping block tabe is not maintained in a sanitary manner. A knife was observed stored improperly. The knife rack is also covered with food debris.
      • Corrective Action(s): Please ensure the chopping block table, knives and knife rack is maintained in a sanitary manner.
      • -Recommendation given to acquire a magnetic knife holding strip for easy cleaning.
      • -Please clean and sanitize the chopping block table, knives and knife rack with the bleach sanitizer. To be corrected by 28-May-2021.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Low temperature dishwasher bleach sanitizer measured less than 50ppm.
      • Corrective Action(s): Instructed operator to fill a sink of 200ppm bleach sanitizer to sanitize dishe and eequipment after running it through the dishwasher.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Many containers are uncovered in walk-in cooler and stand-up cooler.
      • -Opened canned food stored in stand-up cooler.
      • 2. Containers of food stacked on top of each other with no lids or covering.
      • 3. Bags of onions stored on the floor.
      • 4. Rice scoop observed in the rice hot holding unit.
      • Corrective Action(s): 1. Please transfer food to another food grade container for storage. To be corrected by 28-May-2021.
      • 2. Please cover containers before stacking. To be corrected by 28-May-2021.
      • 3. Do not store food on the floor. To be corrected by 28-May-2021.
      • 4. Do not store the rice scoop in the unit. Store it outside. To be corrected by 28-May-2021.
      • Violation Score: 15
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and accumulated grime observed behind and underneath prep tables, dishwashing areas, and in food storage areas.
      • Corrective Action(s): Please clean the kitchen premise thoroughly. To be corrected by 28-May-2021.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Dishwasher not sanitizing at 50-100ppm Chlorine.
      • Corrective Action(s): Service the prep cooler and dishwasher. To be corrected by 02-June-2021.
      • Violation Score: 9