INSPECTION REPORT Health Protection BCUD-AB4TCP

PREMISES NAME One More Thai Restaurant		Tel: (604) 599-0238 Fax:
PREMISES ADDRESS 7158 120th St Surrey, BC V3W 2M8		INSPECTION DATE June 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE June 22, 2016
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various spice pastes left out at grill line during inspection (post lunch rush) - red, yellow & green curries, tom yam, sambal (raw). Sprouts also found at ambient room temperature (20C) Corrective Action(s): All of the above are potentially hazardous products that cannot exceed a cumulative of 2hrs in the "danger zone" (4C to 60C). Spice pastes/soups must be brought out in small potions and discarded after 2hours. Sprouts were put on ice at time of inspection. Make sure to refresh ice to keep product below 4C at all times. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front hot holding unit (roti canai curry & satay sauce) measured product between 45C and 55C. Corrective Action(s): Warming unit adjusted to have products held at a minimum of 60C Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Spice jars and containers at grill line require a thorough cleaning. 2) Observed a strainer stored in the hand wash sink for the duration of inspection. During this time hands were washed numerous times, including after handling raw chicken. Corrective Action(s): 1) Empty these containers and run through dishwasher. Do not let them get this dirty! 2) Put dirty dishes in the dish pit, never the hand wash station Violation Score: 3

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Ensure these sinks are always kept clean and clear of any food equipment Standing coolers measured 3C, 3C, & 2C from front of house towards back Prep cooler measured 1C on the bottom, while upper product ranged due to the lid being open. Ensure this lid is shut while not in use Freezers ranged from -7C to -18C **Put away your frozen meat deliveries LONG before they begin to thaw! **Temperature logs again not found on site. Logs must be on site, and in use. This means daily checks of your refrigeration systems as well as the concentration of chlorine sanitizer in your dishwasher. Test strips on site for dishwasher Other than above noted, all hot held products found 60C and above Note: a new guideline has taken effect in regards to "Pooled Eggs". Printed out for operator at time of inspection. Read through these guidelines and contact me with questions, as discussed. Low temp dishwasher measured 100ppm chlorine residual 2 rag buckets on site with 100 - 200ppm chlorine. Good General sanitation of facility satisfactory, but could use some work behind equipment. Note: at small overflow drain under 2 compartment sink, some fruit flies were observed.