INSPECTION REPORT Health Protection JVIK-AQWT3R

PREMISES NAME Chilli Thai		Tel: (604) 858-4774 Fax:
PREMISES ADDRESS 110 - 45585 Luckakuck Way Chilliwack, BC V2R 1A1		INSPECTION DATE September 5, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Michael Shen		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A. Observed staff member skipping sanitizing step. Also, wet dishes were immediately stacked onto one another and not allowed to properly air dry. B. No sanitizing solution prepared at time of inspection Corrective Action(s): A. Ensure manual dishwashing occurs as follows 1. Wash with soap & water in 1st compartment 2. Rinse off soap with water in 2nd compartment 3. Fill the 3rd compartment sink with 100ppm Cl solution and soak for 2 minutes. Ensure dishes are FULLY submerged under the bleach solution. If any dishes are too large (i.e.cutting boards) - you must flip the equipment - 2 minutes on one end, and 2 minutes on the other end. 4. Air dry B. Sanitizing solution prepared to 100ppm Cl at time of inspection 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

Re-locate knife storage to an industrial knife block (not a wooden block) or a magnet strip. Knife block must be able to be taken apart for appropriate cleaning and sanitizing and cannot be bare wood. Hand washing sinks equipped Bleach on-site All temperatures meet health requirements Cleanliness has improved in cook area