INSPECTION REPORT Health Protection ACHN-CTVU5F

PREMISES NAME Coconut Thai Restaurant		Tel: (604) 846-4489 Fax:
PREMISES ADDRESS 6 - 7355 Vedder Rd Chilliwack, BC V2R 3V4		INSPECTION DATE July 19, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) A-Ngun Phutyaem		NEXT INSPECTION DATE July 26, 2023
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: High (≥30) Total Score = 63

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Bean sprouts observed stored at room temperature, probed internal temperature of 22C. 2. Chopped vegetables and herbs, preportioned prepared noodles with vegetables all observed stored at room temperature. (Inspection conducted at 2:45pm where lunch rush is over) Corrective Action(s): 1. Bean sprouts has been discarded. Do not store bean sprouts at room temperature. Bean sprouts should be stored in ice water to ensure they remain cold if the bucket is kept out during rush hour. 2. All other vegetables are returned to the cooler. Do not store chopped vegetables at room temperature for longer than 2hours. Chopped vegetables that have been out for 2hours must then be discarded. Time tracking must be used if chopped vegetables are kept in room temperature when not in active use. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Three sets of in-use utensils observed stored in room temperature water. Corrective Action(s): Please always store in-use utensils in ice water. Staff changed out the water and added ice. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bag of onion observed stored directly on the floor. Corrective Action(s): Do not store food directly on the store. Staff put the onions into pest proof container. To be completed by: Today Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Grease and grime observed throughout the kitchen especially on high touch surfaces (cooler/freezer handles, paper towel dispenser). 2. Grease and grime observed on shelving, equipments, and surfaces of containers. 3. Ventilation hood appear greasy. Corrective Action(s): Please thoroughly deep clean and sanitize the kitchen. Please degrease all surfaces that is sticky with grease. Please routinely clean the ventilation hood. To be completed by: Wednesday July 26, 2023 Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Jugs and bottles of chemicals observed stored next to and/or ontop of other jugs of food (sauces). Corrective Action(s): Please ensure food and chemical storage are seperate. Chemicals must be stored below any food storage. Please ensure housekeeping items are stored away from food (garbage bags, etc). To be corrected by: Friday July 20, 2023 Violation Score: 9

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, and paper towels - Prep cooler and front stand up cooler measure 4C and below. - All freezer 18C or below - Low temperature dishwasher final rinse measure 100ppm chlorine - Bleach water bucket for kitchen sanitizing measure 100ppm chlorine - Bleach water in spray bottle for the front of house measure 200ppm - Hot holding (rice and soup) measure 60C and greater - Staff has valid FOODSAFE - No signs of pests Note: - Items were noticed in the bar handwashing sink basin. Please ensure hand wash sink is never obstructed to prevent hand washing. - Please clean, declutter, and organize the kitchen and dry storage area. - Insert level of prep cooler observed to be over stocked. Ambient temperature read 4C and below, however surface temperature of the chopped vegetables that are stocked higher than the inserts are measured higher than 4C. >>>Please rearrange food levels in the inserts to ensure inserts are not over stocked. >>>Do not double stack inserts. Do not put containers in the insert containers as that will make cooling and cold holding less effective. >>>Please place a thermometer at the insert level of the cooler - Stand up cooler in the kitchen ambient temperature measure 4C at certain areas of the cooler. >>>Cooler observed to be over stocked and constantly opened and closed. >>>Cooler is not commercial grade. Please do not over stock the cooler and do not constantly open and close the cooler. >>>Cooler must be able to maintain 4C at all times even during rush hour and throughout the whole cooler. >>>Please place the thermometer closer to the front of the fridge for a more accurate reading - Temperatures are not logged. >>>Please check all cooler and freezer temperatures twice a day and document it on a log sheet.