INSPECTION REPORT Health Protection JTUG-CG8UK4

PREMISES NAME Ton Khao Thai Cuisine		Tel: (604) 746-2229 Fax:
PREMISES ADDRESS 33785 Essendene Ave Abbotsford, BC V2S 2H1		INSPECTION DATE July 11, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge) Suthin Simnonmuang		NEXT INSPECTION DATE July 21, 2022
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] No No Sanitation Plan [s. 24] No Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 68

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Bowl of bean sprouts, around 15 eggs, and cooked noodles were found next to the cook station. Operator said these were at room temperature for an hour from the time of inspection 2. Left Standup fridge by the staff area is 6.2C. Right standup fridge by staff area is 9.3C. Internal temperature of bean sprouts was 9.1C. Both coolers were adjusted to the coldest setting. Staff moved potentially hazardous foods from the coolers to the freezers and prep cooler. Corrective Action(s): 1. Potentially hazardous foods can only be kept at room temperature for a maximum of TWO hours to ensure there is no rapid bacterial growth, which may lead to foodborne illness. Operator moved bean sprouts, eggs, and cooked noodles to a prep cooler and/or freezer at the time of inspection. 2. Do not use BOTH standup fridges to store potentially hazardous foods until the fridges are functioning at 4C or below. Operator moved potentially hazardous foods (e.g. eggs, bean sprouts, tofu) to other freezers and prep cooler. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 large pots of house made pad thai sauce were found on the floor underneath the prep sink. Operator said both sauces were made 3 hours ago. Internal temperature for both pots: 62.1C and 52.3C. Operator intended to leave sauces at room temperature and reheat sauces upon customer order. Corrective Action(s): Once pad thai sauce is freshly made, ensure pad thai sauce is hot held to a minimum of 60C to prevent the rapid growth of bacteria which may cause foodborne illness. Do NOT store pots on the ground. Operator discarded the pot of pad thai sauce that was 52.3C. Pot of pad thai sauce that was 62.1C was moved to a stove top to be hot held. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. The low temperature dishwasher dispensed 0 ppm chlorine. Dishwasher was run multiple times and operator attempted to prime the sanitizer line. Operator said dishwashing wasn't working properly since yesterday 2. Wiping cloths were found lying on the counter at the cook station. Operator said these wiping cloths were used to wipe counter tops. Bacteria can multiply rapidly on these wiping cloths. Corrective Action(s): 1. After washing all dishes through the dishwasher, fill a sink with 100- 200 ppm bleach solution to sanitize ALL dishware. This can be prepared by mixing 1 tsp bleach to 1L water. Note: This is a TEMPORARY measure. Call a technician in to repair the dishwasher. Operator prepared 200 ppm diluted bleach solution inside a sink. 2. Ensure all wiping cloths are fully submerged inside a bucket containing 100-200 ppm bleach solution. Operator prepared diluted bleach solution to submerge wiping cloths Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. A Tray of spring rolls were uncovered inside the chest freezer. 2. Bags of potatoes, uncooked rice, pop cans are stored directly on the floor. Pests like mice can chew on the food packaging. 3. Containers without handle were used to scoop uncooked rice and flour inside the storage bins Corrective Action(s): 1. Ensure all food products are kept covered inside the freezers at all times to protect them from contamination. Operator covered the tray of spring rolls at time of inspection. 2. Ensure all food products are stored at least 6 inches off the ground to protect them from contamination. 3. Use food grade scoops with a handle to scoop dry ingredients to avoid indirect hand contact with the food. **Date to be corrected by: TODAY Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is grease accumulation observed on the ventilation hoods and on the floors by the cook station. Corrective Action(s): Clean the floors and ventilation hoods more frequently during the day and throughout the week. Floors should be cleaned DAILY to prevent the attraction of pests. Remove any grease accumulation and food debris on the floors and vent hoods before the next follow-up inspection. **Date to be corrected by: July 18, 2022 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher dispensed 0 ppm and 2 stand up fridges are over 4C Corrective Action(s): Call mechanic in to repair dishwasher. Ensure the dishwasher is dispensing 50 to 100 ppm chlorine. Operator has chlorine test strips on site. Repair the 2 stand up fridges to ensure both are 4C and below. Begin taking temperature logs immediately! *Date to be corrected by: IMMEDIATELY!!! Violation Score: 15 310 - Single use containers & utensils are used more than once [s. 20] Observation: Ice cream containers are being used more than once to store food. These containers are designed for single use and are not designed to withstand cleaning and sanitizing. Corrective Action(s): Do not use these containers to store food. Food must be stored in food grade containers. Operator began discarding ice cream containers at the time of inspection. **Date to be corrected by: Today Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Multiple items (e.g. broken prep cooler, table, microwave, empty cans and jars) were stored beside the back door. This may attract pests Corrective Action(s): De-clutter the premises by removing these items from the premises immediately. *Date to be corrected by: July 12, 2022 Violation Score: 3

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

Comments

Routine inspection conducted. The following items were observed: - Hand sinks have hot and cold running water, liquid soap, and paper towels - Storage area and insert line for prep cooler across grill station is 3C - Hot holding unit containing rice is 64C - Operator has FOODSAFE Level 1 certificate - Sanitizer inside spray bottles are 200 ppm chlorine A follow-up inspection will be conducted on July 14, 2022 to verify the following: - Both stand-up coolers are 4C or below - Low temperature dishwasher is dispensing 100-200 ppm chlorine - Plastic scoops are being used to dispense flour and uncooked rice - Daily temperature logs are being recorded for all fridges and freezers - Clutter by the back door is removed from the premises - Progress being made to clean the floors and the ventilation hoods by the cook line