INSPECTION REPORT Health Protection BCUD-AB6SHF

PREMISES NAME One More Thai Restaurant		Tel: (604) 599-0238 Fax:
PREMISES ADDRESS 7158 120th St Surrey, BC V3W 2M8		INSPECTION DATE June 22, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Run Rong Nie		NEXT INSPECTION DATE June 29, 2016
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Potentially hazardous products such as spice pastes, sauces, and sprouts were found in small batches during lunch rush After 2 hours, these product cannot be saved if they are temperature abused!! This means they are to be discarded, NOT transferred to cooler. Sprouts were measured at 17C at time of inspection as ice had all melted Roti canai and satay sauce hot holding unit adjusted and maintaining greater than 60C Spice containers at grill line have been cleaned Hand sink had an empty bowl sitting in it at start of inspection, then was moved. ALWAYS keep this hand sink clear as it is the only hand washing station for staff in the kitchen area Recently delivered meats again found on floor at back door. They must be immediately put away Went over pooled eggs guideline with manager on site. Pooled eggs are in use as an ingredient. Please minimize the risk of this product by doing small batches of pooled eggs, and NEVER leaving them out during rush times. Temperature logs were retrieved. As discussed in last inspection, daily checks of the dishwasher must be included. Do not use the IR gun thermometer as it does not accurately measure product temperatures. Have all coolers supplied with accurate thermometers Keep logs on site for 3 months. Always keep on site. Sanitation has improved, however large area of floor was missed underneath deep fryers and stove.