INSPECTION REPORT Health Protection MBEK-BMST8Z

PREMISES NAME Kin Thai Kitchen & Bar		Tel: (604) 385-3223 Fax:
PREMISES ADDRESS 50 - 2443 161A St Surrey, BC V3S 0M6		INSPECTION DATE March 17, 2020	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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Central kitchen hand washing sink was not easily accessible at the time of inspection due to items located in front of the sink. Corrective Action(s): Obstructing items removed. Ensure all hand washing sinks are easy to access in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: What appeared to be pooling of oil/grease was observed on floor at left side of cook line. Ventilation canopy has a build up of oil / grease on left side. Corrective Action(s): Ensure all oil / grease is cleaned from the above-noted areas. Oil / grease may potentially attract pest activity. Date to be corrected by: March 24, 2020. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Multi surface cleaner and sanitizer were mislabeled. Note: Product are different colours. Corrective Action(s): CORRECTED. Ensure all chemicals, cleansers, and similar agents are properly labeled to identify contents and to prevent accidental mixing and/or misuse. Violation Score: 3

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

Comments

Routine inspection conducted: Coolers are at less than or equal to 4 degrees C: - Walk in cooler at 2 degrees C. - Small preparation cooler at 1 degree C (below) and 3 degrees C (above). - Large preparation cooler at 2 degrees C (below) and 4 degrees C (above). - Glass bar cooler at 4 degrees C. - Bar keg cooler at 3 degrees C. Freezers at less than or equal to -18 degrees C: - Upright freezer at -19 degrees C. - Chest freezer at -20 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Hot and cold running water, liquid hand soap, and single use paper towels available for hand washing. Non-latex gloves available. High temperature dishwasher measured 76 degrees C at the utensil surface (required: minimum 71 degrees C at the utensil surface). Sanitizer available at 200 to 400 ppm quats from dispensing unit and spray bottle. Ice machine and scoop in clean condition. No signs of pest activity observed at time of inspection. Temperature logs available.