INSPECTION REPORT Health Protection MBEK-AZ2T88

PREMISES NAME Kin Thai Kitchen & Bar		Tel: (604) 385-3223 Fax:
PREMISES ADDRESS 50 - 2443 161A St Surrey, BC V3S 0M6		INSPECTION DATE May 23, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Adi Desai		NEXT INSPECTION DATE May 24, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in the walk in cooler were measured at internal temperatures of 8 to 10 degrees C. The lowest ambient temperature was measured at 8 degrees C Corrective Action(s): The following items were discarded: - Five large pots of thai curry sauce - One medium sized container of cooked rice - Three bags of bean sprouts Ensure that potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Main kitchen hand washing sink was obstructed by containers and utensils at time of inspection. Corrective Action(s): Items were removed at the time of inspection. Ensure that all hand washing stations are accessible at all times to facilitate proper hand washing. This is a repeat violation. Photos were taken at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): An employee was observed cleaning the prep sink with gloves on then proceding to rinse gloved hands under running water and moving to the cooking area to prepare food. Corrective Action(s): Employee discarded gloves and washed hands properly at time of inspection. Gloves are not a substitute for proper hand washing and must be changed after each use to limit potential cross contamination. Gloves are not to be washed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A mesh bag of onions was observed stored directly on the kitchen floor. Corrective Action(s): Onions were removed from the floor. Ensure that foods are not stored directly on the floor to protect from potential contamination and facilitate proper cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk in cooler was measured at an ambient temperature of 8 degrees C (lowest ambient temperature). Internal temperature of food items were probed at 8 to 10 degrees C. 2. Hand sink at front area is leaking water. Corrective Action(s): 1. Ensure that walk in cooler is able to maintain foods at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Date to be corrected by: May 24, 2018. 2. Ensure that hand sink is not leaking water. Date to be corrected by: June 23, 2018. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: One spray bottle of an unknown green chemical was labeled "sanitizer" One spray bottle of an unknown solution was not labeled. Bottles of quats sanitizer were unlabeled. Corrective Action(s): Ensure that all chemicals are properly labeled to identify their contents and limit potential misuse or contamination of food/ food contact surfaces. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine inspection conducted: - Left preparation cooler at 4 degrees C (above) and 1 degree C (below) - Right preparation cooler at 4 degrees C (above) and 2 degrees C (below) - Front beverage cooler at 3 degrees C - Chest freezer at -12 degrees C - Reach in freezer at -18 degrees C - Hot holding internal temperatures measured at 60 degrees C or greater - Hand washing stations were supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer was located in spray bottles in front and back areas and was measured at 200 ppm. - High temperature dishwasher measured 73 degrees C at utensil surface during final rinse (minimum 71 degrees C) - Ice machine in clean condition. Scoop is stored safely. - No signs of pest activity observed - Washrooms maintained in clean condition and sinks adequately supplied - FOODSAFE requirements met at time of inspection. - Cooling procedures were reviewed at time of inspection. It was stated that ice wands and ice baths are in use for cooling, and one ice wand was observed at time of inspection. Reminder to ensure that hot potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and 20 degrees C to 4 degrees C within 4 hours. Additional ice wands may be needed to facilitate cooling. Note: It is recommended to write actual temperatures for temperature records rather than checking off that temperatures are meeting requirements