INSPECTION REPORT Health Protection JPAK-BLAV6N

PREMISES NAME Chilli Thai		Tel: (604) 858-4774 Fax:
PREMISES ADDRESS 110 - 45585 Luckakuck Way Chilliwack, BC V2R 1A1		INSPECTION DATE January 29, 2020	TIME SPENT 1 hour
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed a box of ready-to-eat vegetables stored on top of boxes of pork sirloin in the walk-in cooler. Discussed proper storage is a component reducing contamination. The vegetables to get proessed and cooked but eliminating any cross-contamination chances is also important. Corrective Action(s): Required operator to move the boxes of vegetables. Ensure to discard the box it was stored in (cardboard) and have it stored in a clean and sanitized container. Violation Score: 9

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

Comments

Overall sanitation satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower Hot holding unit at 59~64 C; shallower pans tend to be lower in temperature. Discussed with operator that hot water keeping the foods warm must be in contact with the food containers to transfer heat to keep food warm. Operator filled up the unit with more water at the time of inspection Bleach sanitizer bucket available at the time of inspection; detected 200 ppm of chlorine residual Three compartment sink being used to wash rinse and sanitize dishes No sign of pests noted at the time of inspection