INSPECTION REPORT Health Protection JHEL-BH6UBK

PREMISES NAME Coconut Thai Restaurant		Tel: (604) 846-4489 Fax:
PREMISES ADDRESS 6 - 7355 Vedder Rd Chilliwack, BC V2R 3V4		INSPECTION DATE October 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) A-Ngun Phutyaem		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher tested at 0ppm chlorine. Operator stated that dishwasher had not been checked since last Friday. No logs on site. 2. Two glasses set on drying rack in side server area beside one compartment sink. Corrective Action(s): 1. Bleach bucket replaced and sanitizer line primed. Re-tested at 100ppm chlorine. Test strips on site, ensure dishwasher is checked daily. 2. All glasses must be washed, rinsed, and sanitized. Ensure glasses and mugs are run through the dishwasher. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in kitchen was blocked with tray and items. Corrective Action(s): Items moved at time of inspection. This handsink must be available for use at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Food spills under shelves and in corners of floor in dry storage room. 2. Food and oil spills behind and under grill/oven area. 3. Food burnt onto stove elements. Corrective Action(s): Clean all identified food spills. Correct all within one week. Violation Score:

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

Comments

Routine inspection: -coolers at 4C or less and equipped with thermometers -freezers at -18C or less -rice hot held at >60C Ensure handsink in kitchen is always accessible. Use chlorine test strips on dishwasher daily. Clean up food spills.