INSPECTION REPORT Health Protection SDHI-CEQUBE

PREMISES NAME Kin Thai Kitchen & Bar		Tel: (604) 385-3223 Fax:
PREMISES ADDRESS 50 - 2443 161A St Surrey, BC V3S 0M6		INSPECTION DATE May 24, 2022	TIME SPENT 1 hour
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Rice scoop observed stored in room temperature water. Staff replaced the water with ice water during time of inspection. Corrective Action(s): Storing in-use utensils in room temperature water allows the growth of bacteria and toxin production which can cause foodborne illness. Ensure in-use utensils are stored in ice water (at 4'C or less) at all times to prevent the growth of bacteria and production of toxins. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer in spray bottle at front bar measured at 0 ppm. Staff filled the spray bottle with a solution other than QUATS solution. The operator replaced the solution with 200 ppm QUATS solution during time of inspection. Corrective Action(s): Ensure all staff members are trained to change QUATS sanitizer from the dispenser. Ensure QUATS sanitizer is measured at 200 ppm QUATS concentration with test strips obtained from the chemical testing company. Violation Score: 5

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

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C - All freezers at or below -18'C - Rice in cooker measured at >60'C - Temperature logs are maintained (up to May 17). *REMINDER: ensure temperature logs are maintained as per approved plans - General sanitation satisfactory during time of inspection - Hand washing station supplied with hot and cold running water, liquid soap and paper towel - QUATS sanitizer in spray bottle in back kitchen measured at 200 ppm QUATS concentration - High-temperature dishwasher measured at 71'C at plate surface - 2-compartment sink available with drain plugs - Ice machine observed in sanitary condition - All food stored at least 6 inches off the floor - All raw meat observed stored away from ready-to-eat foods - No signs of pests during time of inspection - Pest control company contracted to complete monthly inspections - Health permit posted in conspicuous location **REMINDER: QUATS sanitizer test strips are not available on site. Ensure test strips are obtained from the chemical testing company to test sanitizer strength frequently throughout the day. QUATS concentration must be measured at 200 ppm. Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.