INSPECTION REPORT Health Protection JKWK-BMNSMS

PREMISES NAME Thong La's Restaurant		Tel: (604) 649-7518 Fax:
PREMISES ADDRESS 2616 Cedar Park Pl Abbotsford, BC V2T 3S5		INSPECTION DATE March 13, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Thong Thuong Lu		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Sauce in cooler stored in open tin cans. These cans can rust and contaminate the food. 2. Old cardboard is used to line shelving and cover some pallets of food. 3. Raw chicken is on the same shelf as bean sprouts. This may allow cross contamination of food. Corrective Action(s): 1. Store all open sauces in food grade containers. Do not use the open tin cans for storage as they rust and contaminate the food. 2. Do not use cardboard to cover food or shelving. 3. Always store raw protein on the bottom shelves or away from ready to eat foods to prevent contamination. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General deep cleaning needed in the following areas as there is a build up of grease and old food debris: 1. Behind stoves and under deep fryers. 2. On the walk in cooler racks and fan unit. Corrective Action(s): Wash and sanitize these areas. Correction required in 1 week. Violation Score: 3

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

Comments

Premise overall is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap, paper towels and running water. Ice machine and dedicated scoop in use. 200 ppm chlorine sanitizer in sanitizer bucket in use at front and back of the house. Dishwasher final rinse above 75C at the plate (this unit takes 30 minutes). Temperature monitoring units in use. Ensure to keep up with daily logs. Equipment in good working order. Washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location. Holding units: All rice units at 60C or above. 2 pop fridges non-perishables only. Service cooler at 3.4C egg rolls, glass cooler 4.0C sticky rice, walk in cooler 2.0C egg rolls and bean sprouts, counter cooler 2C vegetables. -20C egg rolls. Sauce cooler 4C and below hoisin.