INSPECTION REPORT Health Protection JHEL-AZPTQF

PREMISES NAME Coconut Thai Restaurant		Tel: (604) 846-4489 Fax:
PREMISES ADDRESS 6 - 7355 Vedder Rd Chilliwack, BC V2R 3V4		INSPECTION DATE June 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) A-Ngun Phutyaem		NEXT INSPECTION DATE June 20, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has mould growth. Corrective Action(s): Empty, clean, sanitizer, and refill. Correct today. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Open container of coconut milk stored underneath of open container of raw chicken. Corrective Action(s): Discussed proper food safe fridge storage with cook. Coconut milk moved to another fridge at time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris build up on floor space in corners and along walls. Oil and food spilled to right of fryer. Corrective Action(s): Clean floor. Correct within one week. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Duct tape being used to hold one shelf rail in place in white fridge door in kitchen. Tape has food stuck to sticky sides. Corrective Action(s): Remove tape and repair shelf rail with a hard, smooth, easy to clean material. Correct within one week. Violation Score: 3

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

Comments

Routine inspection: -handsinks fully equipped -bleach bucket with rag at 200ppm -dishwasher sanitizing at 100ppm -chlorine test strips on site -rice hot held at >60C -sauces on stove elements in pots at >60C -frozen meat thawing in plastic containers on bottom shelf of prep cooler -discussed cooling with cook - ice bath used to cool sauces before being placed in the fridge -coolers at 4C or less, all coolers have thermometers, ensure that they are accessible and monitored daily -freezers at -18C or less -provided FoodSafe handout on refresher course