INSPECTION REPORT Health Protection MBEK-ASGTET

PREMISES NAME Phuket Thai		Tel: (604) 746-2229 Fax: (604) 535-2300
PREMISES ADDRESS 33785 Essendene Ave Abbotsford, BC V2S 2H1		INSPECTION DATE October 25, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Phannee Thinnakun		NEXT INSPECTION DATE October 26, 2017
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 = 32

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher measured 59 degrees C and 10 ppm chlorine or less in rinse residual. Air observed in sanitizer line and santiizer container was almost empty at time of inspection. 2. Wiping cloths stored directly on counters and prep table. Bleach water sanitizer available only in spray bottles. Corrective Action(s): 1. A 100 ppm chlorine solution was prepared at 2 compartment sink. Ensure that all equipment and utensils are submerged in sanitizer solution for at least 2 minutes after being washed in the dishwasher. Allow to air dry. Only single use (take out) containers are to be used until dishwasher can achieve proper santizing concentrations. 3. A 200 ppm chlorine solution was prepared for storage of wiping cloths. Please ensure that wiping cloths are being stored in sanitizer to limit potential cross contamination. Single use paper towels may be used in place of wiping cloths. Note: Chlorine test strips available on site. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located next to prep line lacked paper towels. Operator noted that a cloth was used to dry hands at front hand station. Corrective Action(s): Single use paper towels supplied at time of inspection. Please ensure that all hand sinks are properly stocked to facilitate proper hand washing. Please install a paper towel dispenser at prep line hand washing station. Ensure that cloth towels are not used as they are a potential source of contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Multiple open cans observed in prep cooler and glass cooler 2. Multiple uncovered food items observed in prep cooler and freezer (egg rolls). Containers were double stacked on prep line. 3. Raw marinated meat observed above ready to eat foods in glass cooler 4. Mesh bag of onions stored on floor 4. Rice scoop stored in stagnant water 5. Sticky fly traps located above prep areas in kitchen Corrective Action(s): Ensure that once opened, canned foods are transferred to a food grade container. Ensure that all foods are covered and stored off the floor to protect from contamination. Ensure that raw meats are not stored above ready to eat foods as they may potentially contaminate food below. Rice scoop may be stored in ice water to limit the growth of potential pathogens and/or toxins. Ensure that sticky fly traps are not located above food preparation/storage areas. Date to be corrected by: Today. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One spray bottle of bleach water santizer was not labeled. Corrective Action(s): Bottle was labeled at time of inspection. Please ensure that all chemicals, cleansers, and similar agents are properly labeled to identify contents and prevent potential misuse. Violation Score: 3

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

Comments

Routine inspection conducted: - Glass cooler at 2 degrees C - Prep cooler at 1 to 2 degrees C (above) and 3 degrees C (below) - Domestic refrigerator at 2 degrees C and -15 degrees C (freezer compartment) - Front under counter cooler at 2 degrees C. No potentially hazardous food storage. - Chest freezer (main floor) at -19 degrees C - Chest freezers (basement) at -19 to -26 degrees C - Coolers equipped with thermometers accurate to 1 degree C - Hot holding rice internal temperature at greater than 60 degrees C - Ice machine in clean condition. Scoop stored safely in clean container. - Bleach water sanitizer available in spray bottle at 200 ppm chlorine. - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. *Exception: Please refer to violation 401. Please ensure an adequate supply of sanitizer is available at all times. Verify sanitizer concentrations using test strips on site. Sanitation plan to be reviewed with owner/operator.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-ASGTET
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: 0.25 hour Specific comments: Audited Items: No Name Canola Oil - 0% TF Aroy-D Coconut Milk - 0% TF Knorr Slow Simmer Noodle Soup Powder: 0% TF Bechtle Egg Noodle - 0% TF
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