INSPECTION REPORT Health Protection JHEL-BBWU5G

PREMISES NAME Coconut Thai Restaurant		Tel: (604) 846-4489 Fax:
PREMISES ADDRESS 6 - 7355 Vedder Rd Chilliwack, BC V2R 3V4		INSPECTION DATE May 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) A-Ngun Phutyaem		NEXT INSPECTION DATE May 13, 2019
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glasses/mugs used by customers were described as being washed with soap and water in back server sink area. Corrective Action(s): All dishes given to customers must be washed, rinsed, and sanitizied. Always run glasses/mugs through dishwasher. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Two blue bins used to store clean frying pans on bottom shelf beside cookline have food debris in the bottom of them. There is also food spilled under the grill area. Corrective Action(s): Clean above mentioned areas. Correct within one week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Stand up white fridge in kitchen had ambient air temperature from 13C to 5C during inspection. Mostly used to store vegetables. Corrective Action(s): Record temperatures twice daily for the week and service as needed. Do not use it to store potentially hazardous food if it cannot maintain 4C or less. Bean sprouts and tofu moved to another cooler. Violation Score: 3

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

Comments

Routine inspection: -valid food safe certificates posted -handsinks fully equipped -coolers at 4C or less except stand up white fridge in kitchen -freezers at -18C or less -hot holding for rice and sauce at >60C -bleach water bucket with wiping rag at 200ppm chlorine -dishwasher at 100ppm chlorine, test strips on site -new prep cooler has been obtained -no duct tape inside stand up white fridge in kitchen