INSPECTION REPORT Health Protection JPAK-BEMQVF

PREMISES NAME Phoenix Diner		Tel: (604) 852-3735 Fax:
PREMISES ADDRESS 33769 South Fraser Way Abbotsford, BC V2S 2C3		INSPECTION DATE August 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vi Chia		NEXT INSPECTION DATE August 06, 2019
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 = 20

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed operator not washing hands in between tasks and handling different types of food (raw meat to ready-to-eat) Discussed possible contamination of different types of food Corrective Action(s): Required operator to wash hands immediately with warm water and liquid soap. Operator is to wash hands in between different tasks. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A few items in the cooler and freezer without proper coverage, ensure to have all good items protected from contamination at all times Corrective Action(s): Required operator to provide appropriate covers for all food containers Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed grease and food debris build up under, behind and in between equipment and prep tables. Corrective Action(s): Required operator to clean and sanitize the area, have regular cleaning schedules made to ensure sanitary conditions are met and maintained at all times. Date to be corrected by: Aug 6 2019 Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Observed single use wooden chopsticks being re-used; they are washed and sanitize by the dishwasher but they are not of suitable material to be used more than once. Few opened tin cans of hoisin sauce noted. All open canned foods must be transferred to a clean/sanitized food-grade containers for storage. Corrective Action(s): Required operator to discard all used wooden chopsticks immediately. All chopsticks discarded at time of inspection. All foods are to be transferred to a clean/sanitized, re-usable containers for storage. Violation Score: 3

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

Comments

Hand washing station stocked with liquid soap and paper towel Hot and cold running water available all sinks All coolers at 4 C or lower; all freezers at -18 C or lower; hot holding unit at 60 C or higher High temperature dishwasher in good working order; detected 73.4 C at plate level after final rinse cycle Chlorine sanitizer available on site and in use; detected >>200 ppm of chlorine. Ensure to have 100-200 ppm of chlorine residual for adequate sanitization. Ice machine maintained in sanitary condition; scoop stored in a holder inside the machine No sign of pests noted at the time of inspection **Major improvement in organization in the kitchen; slight clutter in the corner still exists. Ensure to remove all items not required for operation to facilitate easier cleaning**