INSPECTION REPORT Health Protection JAHN-AWFQW5

PREMISES NAME Phoenix Diner		Tel: (604) 852-3735 Fax:
PREMISES ADDRESS 33769 South Fraser Way Abbotsford, BC V2S 2C3		INSPECTION DATE March 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vi Chia		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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Salad dressing was past its expiry date (Expired in 2017). Corrective Action(s): Discard the salad dressing. Monitor for expiry dates diligently. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff leaving knives used to cut raw meats on various surfaces (ie. top of the chest freezer, on the shelf next to the stove). Corrective Action(s): The operator sanitized the surfaces that came into contact with the used knivces. Keep in mind that surfaces that come into contact with equipment/instrument used to cut raw meats may be contaminated. Clean and sanitize any equipment/instrument (ie. knives, cutting boards, meat slicer, scale) immediately after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises require deep-cleaning in hard-to-reach areas. Items in the cupboards and shelves are unorganized. Corrective Action(s): De-clutter the kitchen (remove unused items and items not related to food operation), sweep and clean the floor especially under large equipment. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Observed tools (wrench, drills) lying on the kitchen floor. The operator noted that he had been repairing the wall before operation. Corrective Action(s): Ensure that all dust that is created due to the repairment is swept and tools are taken out of the kitchen before start of the operation. Violation Score: 3

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

Comments

- Handsink is equipped with hot & cold running water, liquid soap and paper towels - 200ppm chlorine sanitizer in labelled spray bottles and bucket - Temperatures of refrigeration units meet regulatory requirements (<4C for coolers, <-18C for freezers) - Fridges are equipped with working thermometers accurate to 1C - High temp dishwasher achieved 73C at plate's surface > Observed staff bypassing the dishwasher after washing & rinsing knives manually. No sanitizing step noted. Ensure that all utensils are properly sanitized in the working dishwasher. - Keep eggs in the fridge while they are not in use - Keep the cooler insert door closed after rush-hours to keep cold air from escaping > Staff must wash hands before and after wearing gloves. Wearing gloves does not replace proper handwashing