Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-BCVP2X
PREMISES NAME
Sabai Thai Restaurant
Tel: (604) 588-9819
Fax:
PREMISES ADDRESS
10391 150th St
Surrey, BC V3R 4B1
INSPECTION DATE
June 6, 2019
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Jiraporn Sekhon
NEXT INSPECTION DATE
June 12, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 28
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sprouts stored out at room temperature (temperatures of 14 degrees Celsius observed). CORRECTED DURING INSPECTION - One bowl returned to cooler unit and ice placed on other bowl of sprouts.
.
Corrective Action(s):
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Lack of paper towels in dispensing units at washroom hand sink and main two compartment sink in back kitchen - CORRECTED DURING INSPECTION - Paper towels added during inspection.
Lack of liquid soap at back dishwashing sink.
.
Corrective Action(s): Ensure all hand sinks are adequately supplied with liquid soap, paper towels and both hot and cold running water at all times.
.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Food not covered in cooler units
2) Personal items found throughout facility. Cell phones, Ipads, purses, jackets found in food preparation areas, on shelves, on canned food items.
3) Raw meat stored above ready to eat food items
.
Corrective Action(s): 1) Ensure all food items are covered in cooler units
2) Personal items are to remain outside of food preparation areas and not stored on food preparation areas (counters, shelves, food). These items should be relocated to storage cupboard or on your person.
3) Raw meat is to be stored below ready to eat food items
.
Violation Score: 9

304 - Premises not free of pests [s. 26(a)]
Observation: Ants found in kitchen. Ants found crawling up wall into two shelves of food storage. One opened container of syrup was discarded during inspection as surface was covered in ants and hole in lid permitted potential ant entry into container.
Hole shown to Manager. Potential source of ant hill as ants were observed to enter and exit this hole above baseboard.
.
Corrective Action(s): Obtain traps.
Clean spills
Ensure lids are tight fitting on opened food items
.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Back door opened upon arrival of inspector - CORRECTED DURING INSPECTION - Back door closed
Opened syrup container had holes in lid - CORRECTED DURING INSPECTION - item discarded.
Food spills observed throughout. Ants observed to be on exterior of containers of sugar.
.
Corrective Action(s): Ensure back door remains closed at all times
Ensure all opened containers are closed tightly to prevent pest entry
More diligent cleaning required to reduce or eliminate pest infestation.
.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning required throughout to reduce food spills:
- Clean all food debris on counters and cupboards. Pull all items off and clean behind
- Clean inside food equipment storage containers
- Clean shelves next to dishwashing area
- Clean under bar mats
.
Clean floor behind chest freezer as rodent droppings were observed in this area. Clean and sanitize. Use 200ppm Chlorine.
.
Corrective Action(s):
Violation Score: 3

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

COMMENTS
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (79) Degrees Celsius at the dish
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine
- Cooler handles and seals in good sanitary condition
- Vegetable choppers in good sanitary condition
- FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.