INSPECTION REPORT Health Protection 253025

PREMISES NAME Coconut Thai Restaurant		Tel: (604) 846-4489 Fax:
PREMISES ADDRESS 6 - 7355 Vedder Rd Chilliwack, BC V2R 3V4		INSPECTION DATE February 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) A-Ngun Phutyaem		NEXT INSPECTION DATE February 12, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous temperatures were measured at 15 - 20°C -Diced Garlic -Bamboo Shoots -Reconstituted Noodles -Bean Sprouts. Corrective Action(s): Store all potentially hazardous foods under refrigeration at 4°C or below. Or 60°C or higher. Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A pot of previously frozen chicken was thawed in a half-full bucket. The internal temparature of chicken was at 2.2°C. Corrective Action(s): Thaw properly: →Under cold running water or →At 4°C or below (under refrigeration) or →Microwave if going to be used immediately. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease/grime observed on the handles of coolers/freezers/ventilation hood, Corrective Action(s): Clean all areas →Sanitize all food contact surfaces. To be correctee by Monday, February 12, 2024. Violation Score: 3

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

Comments

Discussed portioning the condiments that are potentially hazardous and discarding leftovers at the end of the rush. *The Chlorine dishwasher had an air-lock →Resolved during the inspection. Operator must check the operation before opening. *Operators are recommended to retake/refresh food safety course when available. *Ice bath is only a temporary measure to hold the temperature at 4°C or below.