INSPECTION REPORT Health Protection SDHI-CX4QEH

PREMISES NAME One More Thai Restaurant		Tel: Fax:
PREMISES ADDRESS 7158 120th St Surrey, BC V3W 2M8		INSPECTION DATE October 30, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hui Wang		NEXT INSPECTION DATE November 30, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large portion of bean sprouts and cooked noodles observed stored at room temperature. Staff stated that both items were removed from refrigeration at opening time (less than half hour ago). Staff placed both items back into the cooler during inspection. Corrective Action(s): Do not store any potentially hazardous foods at room temperature. Store raw bean sprouts on ice water bath during lunch rush if necessary. Any potentially hazardous foods which are left at room temperature for 2 hours or more must be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in kitchen. Staff prepared fresh bleach sanitizer in a bucket with wiping cloth at a concentration of 200 ppm during inspection as tested with a test strip. Corrective Action(s): Prepare bleach sanitizer (as per approved sanitation plan) at a concentration of 200 ppm by mixing 1 teaspoon of bleach with 1L of water, in both the kitchen and service area to ensure all food contact surfaces, equipment and utensils are cleaned and sanitized throughout the day. Verify sanitizer strength with available test strips. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station in kitchen is not supplied with liquid soap. Staff placed new liquid soap dispenser at the hand washing station during inspection. Corrective Action(s): Maintain all hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towels to ensure food handlers are washing their hands properly and at adequate frequencty to remove contamination and to prevent foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Small containers of food observed stored directly on top of the food insert containers in the sandwich cooler. Staff placed over-lapped containers of food into the bottom compartment of the container during inspection. 2. Container of meat observed stored next to container of raw peeled onions and on top of container of cooked noodles. Staff placed the raw meat below the onions and noodles during inspection. Corrective Action(s): 1. Do not stack containers of food directly on top of other food items. Store all food items covered and in a way which prevents potential contamination of food. 2. All raw meat must be away from raw vegetables and ready-to-eat foods to prevent direct contamination of food. Store raw meat on bottom shelves and in designated areas of the coolers and/or freezers. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Fryer utensil observed with tape and plastic on the handle. Staff removed the plastic and tape from the utensil during inspection. Corrective Action(s): Do not apply tape or plastic to any equipment. All equipment must be maintained in good working order to prevent potential physical, biological or chemical contamination of food. Equipment which is repaired with tape, plastic or some other means can not be adequately cleaned and sanitized between uses. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site, in operator's absense, has FOODSAFE Level 1 training or equivalent. Corrective Action(s): At least one staff member on site must apply for FOODSAFE Level 1 or equivalent training and submit proof of application to the health inspector via email. Once the staff member has completed training, submit a copy of the staff member's FOODSAFE Level 1 certificate. At least one person on site must have FOODSAFE Level 1 training at all times. To be corrected by: end of day Oct 31, 2023 Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -19'C - Hot-held rice measured above 60'C - All food observed stored at least 6 inches off the floor - Dry storage area is well organized - General sanitation is satisfactory - Hand washing stations in public washrooms and upon entrance to kitchen area are supplied with hot and cold running water, liquid soap and paper towel - Bleach sanitizer in bucket with wiping cloth at front service area measured at 200 ppm chlorine concentration - Chlorine test strips available on site - Low-temperature chemical dishwasher measured at 50 ppm chlorine concentration at plate surface - Ice machine and ventilation canopy observed in good sanitary condition - Rice scoops observed stored in ice water bath - good! - No signs of pest activity during inspection - Professional pest control company is contracted **Reminders: - Gloves are NOT a replacement for proper, frequent hand washing. All staff must be reminded to wash their hands between all tasks and between changing gloves. Gloves are never to be washed or reworn. Notes: - Follow-up Inspection to be conducted on Nov 30, 2023 Please contact the health inspector for any questions or concerns.