INSPECTION REPORT Health Protection CPAK-CF8SN9

PREMISES NAME Ma Now Thai Kitchen		Tel: (604) 226-2442 Fax:
PREMISES ADDRESS 29 - 2755 Lougheed Hwy Port Coquitlam, BC V3B 5Y9		INSPECTION DATE June 9, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Metha Ying-Udomrat		NEXT INSPECTION DATE June 17, 2022
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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No sanitizer solution available for food prep surfaces. 200ppm chlorine solution has been prepared in a bucket to hold wiping cloths. Operator was advised to have all food prep surfaces sanitized using this solution at the time of the inspection. 2) Low temperature dishwasher dispensing 0ppm chlorine for final rinse. After priming the tube and running, the minimum level of chlorine (50ppm) was detected at the plate level after final rinse. Corrective Action(s): 1) Ensure to have 200ppm chlorine solution prepared every morning. Again, all food prep surfaces must be sanitized before initiating any food prep in the morning, every 2 hours and after each possible contamination during operation. 2) Ensure to monitor the sanitizer level on a regular basis using the test strips available on site. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice scoops stored in stagnant water. Ice filled at this time. 2) Flour bag left open in the back storage room with a bowl/scoop stored inside. 3) Two ceiling fans right above the food prep area require cleaning. Corrective Action(s): Ensure to have scoops stored in ice or empty container and rotate every 2 hours as discussed at this time. Do not store scoops in lukewarm water. Ensure to have flour transferred to a food grade container. Do not use/keep bowls in food. Ensure to have ceiling fans cleaned as discussed at this time. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Chest freezer at the back requires a defrost. Unit was operating at -12'C. Corrective Action(s): Ensure to have the ice removed so that the unit is operating at or below -18'C. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Heavy accumulation of food debris/dust build-up observed from the following areas: - floors underneath large kitchen equipment (i.e. stoves, coolers, sinks etc.) - back storage room - top surface of dishwasher - floors under the front bar - ceiling fans in kitchen Corrective Action(s): Ensure all areas mentioned above are cleaned. Pull out all items stored on storage shelves and clean underneath. Violation Score: 9

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

Comments

Routine inspection conducted: - Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C. Freezers operating at/below -18'C, except mentioned above. - Hot-holding units operating above 60'C. - No evidence of pest activity observed at this time. NOTE: Discussed about facility's cooling method at this time. Ensure all cooked foods are cooled from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Monitor food temperatures using a probe thermometer available at the facility. General sanitation level of the facility requires improvement. Follow-up inspection to be conducted on Friday, June 27, 2022. Please contact the health inspector for any questions or concerns.