INSPECTION REPORT Health Protection AFUG-B7UUYN

PREMISES NAME Thai Express		Tel: Fax:
PREMISES ADDRESS 403 - 32900 South Fraser Way Abbotsford, BC V2S 5A1		INSPECTION DATE December 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Huang Lin		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Two pails of sauce in the walk-in cooler was uncovered at time of inspection Corrective Action(s): Ensure all foods being stored inside the walk in cooler is covered to minimize risk of contamination, especially if placed on the bottom. Date to be corrected: Today Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # 233076 of Jul-15-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (3 compartment sink is for dish washing on testing sanitizing step, bleach was 10 ppm. bleach should be 100 ppm to provide adequate disinfection and kill pathogens. Bleach test strips are available.)

Comments

All hand sinks stocked with hot and cold water, soap and paper towels All coolers at or under 4 deg C Prep cooler top compartment was measured at 7 deg C at time of inspection, however, it was opened during the lunch rush. Operator informed that the inserts were replaced every hour. Ensure the inserts are replaced at least every 2 hours and close the top of the prep cooler if not in use. All freezers under -18 deg C Hot holding for spring rolls at 74 deg C Rice cookers measured 77 deg C Storage freezers measured -18 deg C Dishwasher was not in use at time of inspection. Staff informed that they are using the 3-sink method to sanitize. Staff demonstrated proper manual dishwashing at time of inspection, sanitizer sink measured 100 ppm chlorine. Sanitizer spray measured 200 ppm QUATS General sanitation is satisfactory No signs of pests at time of inspection