INSPECTION REPORT Health Protection 233369

PREMISES NAME I Am Thai		Tel: (604) 744-1245 Fax:
PREMISES ADDRESS 33370 South Fraser Way Abbotsford, BC V2S 2B5		INSPECTION DATE November 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Saroj Wingto		NEXT INSPECTION DATE December 04, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Curry observed to be stored in the cooler and measured at 30 C. when asked, operator informed the curry was being cooled but was put in cooler after cooking almost immediately. Corrective Action(s): Follow proper cooling procedures by constantly stirring and put in smaller containers. Food must be cooled from 60 C to 20 C with 2 hours and then 20 C to 4 C with 4 hours. Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice spatulas and bowls observed to be stored in stagnant water. Water measured to be 23 C. No ice was inside. Corrective Action(s): Spatulas and bowls must be stored in a dry and clean area or on ice. Ice must be replenished if melted. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Areas in the kitchen require cleaning especially behind, between and underneath large equipment. Corrective Action(s): Correct by 2018/12/04

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

Comments

All hand sinks stocked with soap, paper towels, hot and cold water. All coolers at or below 4 C. All freezers below -18 C. rice coolers (hot holding) over 60 C Dishwasher measured over 71 C at the dish as per thermolabel. General sanitation is satisfactory but hard to reach areas require more attention. No signs of pests at time of inspection. Sanitizer bucket measured 100 ppm chlorine.