INSPECTION REPORT Health Protection JPAK-B2LT9V

PREMISES NAME Phuket Thai		Tel: (604) 746-2229 Fax: (604) 535-2300
PREMISES ADDRESS 33785 Essendene Ave Abbotsford, BC V2S 2H1		INSPECTION DATE July 12, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Phannee Thinnakun		NEXT INSPECTION DATE July 13, 2018
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: High (≥30) Total Score = 49

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliding glassdoor cooler measured to be at 16~18 C measured with IR thermometer. Internal temperature of food chicken batch at 14.3 C measured with probe thermometer Corrective Action(s): Required operator to remove all perishable products out of the cooler and transfer them to a working cooler immediately; following products discard at the time of inspection 1. 4 cartons of eggs 2. 4 Large batches of raw chicken Rest of the items were moved to a working cooler down stairs immediately Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Refer to Code #308 (1); dishwasher not in good working order; operator to using manual dishwashing methods at the time of inspection; detected 200 ppm of residual chlorine at the time of inspection. Corrective Action(s): Required operator to repair the dishwasher for proper cleaning and sanitizing of utensils and cookwares. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Observed the following: 1. Used, dirty wiping cloths sitting on top of a cutting board at prep insert cooler 2. Ice scoop stored inside of the ice machine 3. Rice scoops stored in stagnant warm water Corrective Action(s): Required operator to do the following 1. Wash and sanitize the cloths and/or discard old cloths; Have sanitizer in a bucket and have wiping cloths in it when not in use. Regularly change the sanitizer for optimal concentration at all times (100-200ppm); OR use clean cloths every time when used with spray bottles 2. Ice scoop to be removed from the ice machine and store it in a clean container when not in use 3. Rice scoops to be stored in ice water bath; ice is to be replaced when melted and scoops to be washed and sanitized at least once every 4 hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station at the front bar area did not have access to hot water. Corrective Action(s): Required operator to have hot water available at all sinks Date to be corrected by: July 13 2018 Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Following items needed repair: 1. Low temperature dishwasher not dispensing sanitizer during its cycle; operator already aware of the problem and called for repair prior to inspection 2. Sliding glassdoor cooler not able to maintain 4 C or lower; observed to have ice build-up near cooling fan 3. Domestic white stand up cooler/freezer at 7~9 C; temperature knob was set at 7 (9 being the max). Knob was turned to its max Corrective Action(s): Required operator to do following: 1. Repair the dishwasher so that is is dispensing sufficient amount of sanitizer for proper dishwashing. Until repair, operator must use either single use items or use manual dishwashing cycle; operator was using manual dishwashing cycle at the time of inspection. This is a TEMPORARY MEASURE 2. Contact technician to repair the cooler so that 4 C or lower can be maintained at all times. Operator is to check temperature regularly to ensure that 4 C or lower is maintained 3. Monitor temperature with thermometer to ensure that 4 C or lower is maintained at all times at max settings. If not, must call for repair. Date to be corrected by: July 13 2018 Violation Score: 9

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

Comments

Overall sanitation is okay; attention under and behind fryer is required nonetheless Other than noted above, all other hand washing station is stocked with liquid soap and paper towel Other than noted above, hot and cold running water available at all sinks Other than noted above, all other coolers are at 4 C or lower All freezers are at -18 C or lower Hot holding items are at 60 C or higher Bleach sanitizer is on site and in use at 200 ppm of chlorine residual No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B2LT9V
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: 0.15 hour Specific comments:
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