INSPECTION REPORT Health Protection DFOR-APUTM8

PREMISES NAME Phoenix Diner		Tel: (604) 852-3735 Fax:
PREMISES ADDRESS 33769 South Fraser Way Abbotsford, BC V2S 2C3		INSPECTION DATE August 2, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vi Chia		NEXT INSPECTION DATE August 09, 2017
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 Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Glass door pop and dairy cooler measure 12C. Corrective Action(s): Dairy products in fridge were discarded. Do not store potentially hazardous foods in this cooler until it can be demonstrated to maintain <4C. Violation Score: 5

Non-Critical Hazards: Total Number: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dairy/pop cooler >4C. Corrective Action(s): Do not use this cooler until it maintains <4C. Date to be corrected by: Wed. August 9, 2017 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles throughout kitchen require labels. Corrective Action(s): Label all spray and chemical bottles. Date to be corrected by: August 9, 2017 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Glass door pop/dairy cooler and bread cooler require thermometers. Corrective Action(s): Ensure all coolers contain acurate thermometers. Date to be corrected by: August 9, 2017 Violation Score: 1

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

Comments

For Correction: - Cleaning required for tops of refrigerators, and walls and ceiling where dust is accumulating - Recommend using a sanitation log in order to ensure cleaning occurs on a regular basis - Recommend using a temperature log to ensure cold-holding is less than 4C and hot-holding is above 60C. Good: - Hand sinks have hot and cold water, soap and paper towel - Other coolers <4C - Freezers -18C - Hot-held rice >60C - Dish washer reaches 78C at plates - Food storage in fridge is covered - Dry storage foods are on shelving and are protected