Fraser Health Authority



INSPECTION REPORT
Health Protection
257567
PREMISES NAME
Chilli Thai		Tel: (604) 858-4774
Fax:
PREMISES ADDRESS
110 - 45585 Luckakuck Way
Chilliwack, BC V2R 1A1		INSPECTION DATE
June 1, 2022		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Michael Shen		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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): No corrections entered
Comments

This inspection was conducted by a student EHO.

-Both handwash stations equipped with hot/cold running water, liquid soap, and paper towels.
-Three-compartment sink in use for manual warewashing. Chlorine sanitizer available.
-Chlorine 200ppm detected in spray bottle. Only use Chlorine maintained at 100 - 200ppm as sanitizer on food contact surfaces.
-Do not use "clorox clean-up disinfecting bleach cleaner" on food contact surfaces as it is no food grade and Chlorine concentration could not be verified by test strip.
-Rice hod holding at 67.3°C. No soups.
-Front display hot holding foods at 67.5°C and prep cooler at 3.2°C
-Smaller, under-counter cooler at 4°C
-Walk-in cooler at 2.2°C. Raw meat is stored on separate shelf from vegetables. Foods are covered and stored off ground at least 15cm. Frozen food is thawed in cooler.
-Chest freezer at -18°C
-No cardboards used on floors
-General sanitation is satisfactory
-No signs of pests
-Permit is posted
-Handwashing practice observed.

*Action Required - Email copy of FoodSafe certificate or its equivalent to the health inspector.

-Please start using a temperature log for all cold holding units that store potentially hazardous foods, and ensure these units can maintain 4°C or below (coolers), and -18°C or below (freezer).