INSPECTION REPORT Health Protection AHEN-CG2QSH

PREMISES NAME Sabai Thai Restaurant		Tel: (604) 588-9819 Fax:
PREMISES ADDRESS 10391 150th St Surrey, BC V3R 4B1		INSPECTION DATE July 5, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Poompong Permpiyatham		NEXT INSPECTION DATE July 06, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handwashing stations in the kitchen lacked liquid soap at the time of inspection. Corrective Action(s): Staff refilled the liquid soap during the inspection. Ensure each handsink is kept supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: Dead cockroaches were observed inside one glue trap on the floor next to the wall cooler. Corrective Action(s): Remove the cockroaches and replace the above-noted glue trap from the food premises today. Have a professional pest control service for cockroaches done as soon as possible this week. Provide district Environmental Health Officer with a copy of the pest control report this week. Assess the facility for any possible entry points and seal all potential entry points. Keep the facility clean and keep all food and service utensils covered in food grade pest proof containers with tight fitting lids between use. Clean and sanitize all prep. surfaces prior to opening the restaurant, after each use, and after final use each day. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor on both sides of the dishwasher and lower surface of the cabinets near the dishwasher require cleaning to remove the accumulating debris. Surface below the grill requires cleaning to remove the accumulating grease. Corrective Action(s): Clean the above-noted areas to remove the debris and grease; Correct as soon as possible by July 10, 2022. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer spray bottle in the kitchen and both sanitizer pails were not labelled properly to identify the contents. Only one spray bottle in the front service area was properly labelled. Corrective Action(s): Ensure all chlorine sanitizer spray bottles and sanitizer pails are properly labelled to identify the contents; Correct today. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Items including wooden shelves and a tray were observed stored in the hard-to-reach spaces on both sides of the wall cooler. Staff informed that these items are extra and can be removed. Corrective Action(s): Either remove the above-noted items from the food premises OR wash, rinse, sanitize, and air dry them and place them at least 6 inches off the floor in a clean storage area. Do not store items in the spaces between refrigeration units and cabinets. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available onsite at the time of inspection. Corrective Action(s): Obtain a probe thermometer to monitor internal food temperatures during the processes (e.g. cooking to 74 degrees C or hotter, hot-holding at 60 degrees C or hotter, cold-holding at 4 degrees C or less); Correct today. Violation Score: 1

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

Comments

Handsinks in the front service area and both customer washrooms were supplied with liquid soap, hot and cold running water, and single-use paper towels. 100 ppm chlorine sanitizer was available in the sanitizer pails and spray bottles. Dishwasher final rinse temperature was at 75.3 degrees C (71 degrees C or hotter) at the plate level. Hot-held food was at or above 60 degrees C in the steam table hot-holding units and rice warmer. Three chest freezers were at or below -18 degrees C. Walk-in-cooler, wall cooler, prep. cooler, and bar cooler were at or below 4 degrees C. Refrigeration units were equipped with thermometers. Ice machine appeared to be in a clean condition at the time of inspection and the scoop was stored separately. Ventilation hood was in a clean condition at the time of inspection. A staff member on shift in the kitchen had a valid FOODSAFE Level 1 certificate (expiration date: May 2027). Signature on this report is not required due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer of Fraser Health.