INSPECTION REPORT Health Protection LKIM-AZMNUF

PREMISES NAME Sabai Thai Restaurant		Tel: (604) 588-9819 Fax:
PREMISES ADDRESS 10391 150th St Surrey, BC V3R 4B1		INSPECTION DATE June 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jiraporn Sekhon		NEXT INSPECTION DATE June 12, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed. Add more traps to facility in areas where droppings are found. . Corrective Action(s): Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was open during inspection. CORRECTED DURING INSPECTION -Door was closed. Ensure back door is closed as this could be a source of entry for rodents. Sugar container does not have lid. Peanuts and other nuts, and flour stored in bags or containers without lids. Ensure all food products on lower shelves are in pest proof containers. Bag of onions stored on floor. DO NOT store food on floor. . Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grills at exhaust canopy are not being cleaned at adequate frequency. Grills are to be cleaned on a routine schedule as necessary. Ensure routine cleaning occurs. Rodent droppings observed on lower shelves next to dishwasher, under rice, and next to onions. Remove droppings. Clean and sanitize all shelves as well as bottoms of storage containers. Use 200ppm Chlorine solution. Clean inside ice machine as some mould has accumulated Clean floor under grill and deep frying units Vegetable slicer put away as clean but carrot debris found on slicing unit. CORRECTED DURING INSPECTION. Ensure slicers are put away clean and not dirty. . Corrective Action(s): Violation Score: 9

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

Comments

COMMENTS - Handsinks adequately supplied - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (75.4) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - EXCELLENT WORK! - Ice scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition - Sprouts stored on ice - EXCELLENT! ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.