Report No. DSOG-APVU5A

INSPECTION REPORT
Health Protection
DSOG-APVU5A

PREMISES NAME
Kin Thai Kitchen & Bar

Tel: (604) 385-3223
Fax:

PREMISES ADDRESS
50 - 2443 161A St
Surrey, BC V3S 0M6

INSPECTION DATE
August 3, 2017

TIME SPENT
1.92 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]	Yes
Food Safety Plan [s. 23]	Yes	Yes
Sanitation Plan [s. 24]	Yes	Yes

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) The walk in cooler was measured at 14C at the time of the inspection. Multiple cold potentially hazardous food items were stored inside the walk in cooler at 10C.
2) The undercounter cooler behind the wok station was measured at 12C at the time of the inspection.
Temperature log was maintained and kept up to date. No temperature issues noted in the records.
Corrective Action(s): 1) The walk in cooler must be lowered to < or = 4C. In the meantime, store all cold potentially hazardous food items inside a working cooler at < or = 4C.
2) The undercounter cooler was measured at 2C.
Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation: Bucket of rice noodles stored directly on the floor in the main kitchen.
Corrective Action(s): Store all food items at least 6 inches off the floor.
Date to be corrected: Today and on going.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen prawns were being thawed in standing water.
Corrective Action(s): Follow the proper thawing methods:
1) Inside cooler at 4C
2) Under running cold water
3) In ice bath.
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Multiple boxes of containers and other single use items stored on the floor.
Corrective Action(s): Better organization is required in the back storage room to maintain good sanitary condition.
Date to be corrected: Immediately.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard being used as a liner inside the undercounter cooler. This is not approved to be used as it is not good grade.
Corrective Action(s): Use rubber mesh liner inside the cooler instead.
Date to be corrected: Immediately.
Violation Score: 3

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

Comments

- General sanitation is satisfactory.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All other coolers (prep) < or = to 4C.
- All freezers (chest, upright) < or = to -18C.
- Most food items are stored in plastic insert containers with lids.
- Bean sprouts are considered cold potentially hazardous good item and must be kept cold in cooler (4C) or in ice bath. Take out small portions at a time for cooking.
- All hot holding units > 60C.
- High temperature dishwasher reached 74C at the plate's level during the rinse cycle.
- Ice machine is clean and in good condition. Ice sink is sanitized with bleach solution or Quat solution every night.
- Surface sanitizer available in spray bottles at 200 ppm QUAT solution and 100 ppm chlorine solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces.
- Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Do not store scoops inside the carts.
- Food items are covered with proper lids.
- No signs of pest activity.
- FOODSAFE certified staff.
Note: The operator stated that the handwashing sink adjacent to the burner is not usually used for washing hands. Instead, they use the handwashing station near the entrance to the kitchen or the food prep sink. This is satisfactory as long as all sinks are stocked with soap, paper towels.