INSPECTION REPORT Health Protection BCUD-AEVUXF

PREMISES NAME One More Thai Restaurant		Tel: (604) 599-0238 Fax:
PREMISES ADDRESS 7158 120th St Surrey, BC V3W 2M8		INSPECTION DATE October 19, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pooled eggs found on a shallow ice bath at 14C Corrective Action(s): Discarded at time of inspection. Keep your eggs in your prep cooler (4C or below) at all times. Minimize pooling eggs as it significantly increase the chance of bacterial spread Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Found numerous opened cans with food product still inside - curry paste, tomato paste, chilli sauce Corrective Action(s): Once opening a can of food, immediately dispense the product into food grade containers. Violation Score: 3

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water **Keep the sink clear of any obstructions Domestic cooler has been replaced as requested - a commercial grade, 2 door standing freezer is now on site. Excellent Small kitchen cooler and prep cooler both 4C or below Standing glass door coolers 4C or below All freezers -18C or below Dishwasher sanitizer residual measured at 50ppm chlorine Hot holding of various rice cookers and holders 60C and above Hot holding of in house sauces has been implemented by added a large container functioning as a steam bath on the grill line - excellent! All tested products 60C or above Discussed prioritizing which foods gets held in the prep cooler. Put higher risk foods like eggs, seafood, and meat in the prep cooler, then use the ice bath for cut raw vegetables. General sanitation needs some work: - floor under grill area due for deep cleaning - ventilation hood closest to front of house needs cleaning to remove grease - as discussed, cleaning of dry goods area (and chest freezer) to be completed by your next routine inspection No evidence of pests

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AEVUXF
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments: No concerns
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment