INSPECTION REPORT Health Protection 235694

PREMISES NAME Chilies Thai Cuisine		Tel: (604) 795-3693 Fax:
PREMISES ADDRESS 46212 Yale Rd Chilliwack, BC V2P 2P3		INSPECTION DATE July 20, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Somvang Chen		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Dishwasher was dispensing 10ppm bleach to the plates -a mimimum of 50ppm bleach is required for adequate disinfection. Corrective Action(s): -Staff turned up the dial and on measuring again dishwasher dispensed 50ppm bleach @ plates.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Hand-sinks have hot water, paper towels and liquid soap -Cooler are <4°C and have thermometers -Freezers are <-18°C -Bottles of bleach spray are @ 200ppm -Temperature logs are up-to-date -Dry storage foods are off ground & protected. NOTE: Sauces must be held at above 60°C or above if not in the cooler. Please obtain a system to ensure that hot holding temperatures are maintained above this temperature. NOTE: Ensure that cut veggies are kept in small enough portions to used product within 2 hours.