INSPECTION REPORT Health Protection MBEK-B96UEX

PREMISES NAME Kin Thai Kitchen & Bar		Tel: (604) 385-3223 Fax:
PREMISES ADDRESS 50 - 2443 161A St Surrey, BC V3S 0M6		INSPECTION DATE February 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adi Desai		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No quaternary ammonium compounds (quats) sanitizer detected in a spray bottle labeled "sanitizer" located in the kitchen. Corrective Action(s): Bottle was emptied and refilled from the sanitizer dispenser. Sanitizer was tested at 200 ppm quats. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A closed bag of whole potatoes was located on the floor next to a closed container containing a cleaning chemical. Corrective Action(s): Ensure that all cleaning chemicals and similar agents are stored in areas away from food as chemical containers may potentially leak or spill and may potentially contaminate food. Ensure that all food is stored off the floor to (1) protect food from potential contamination, and (2) to facilitate proper cleaning. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No staff on duty had a valid FOODSAFE Level 1 certificate (or equivalent). Certificates are expired. Corrective Action(s): Operator arrived on site at time of inspection. Ensure that in the operator's absence, at least one staff member on duty holds a valid FOODSAFE Level 1 certificate (or equivalent). As of July 29, 2013, all FOODSAFE Level 1 certificates have a five-year expiry. Any certificates issued prior to this date are now expired. For more information, visit www.foodsafe.ca. Violation Score: 1

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -18 degrees C or less - Hot holding internal food temperatures at 60 degrees C or more - Hand washing stations were unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer measured at 200 ppm (one spray bottle and dispenser; exception: refer to code 302) - High temperature dishwasher measured 73 degrees C at utensil surface during final rinse (minimum 71 degrees C) - Ice machine in clean condition. Scoop is stored safely. - No signs of pest activity observed - Washrooms maintained in clean condition - Reviewed cooling procedures for sauces/curries. Chilled sauces probed in the walk in cooler were measured at an internal temperature of 4 degrees C or less.