INSPECTION REPORT Health Protection JPAK-B2RUCE

PREMISES NAME I Am Thai		Tel: (604) 744-1245 Fax:
PREMISES ADDRESS 33370 South Fraser Way Abbotsford, BC V2S 2B5		INSPECTION DATE July 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Saroj Wingto		NEXT INSPECTION DATE July 24, 2018
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: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed two batches of tofu sitting at room temperature on top of insert cooler; internal temperature at 7-9 C when measured with probe thermometer Corrective Action(s): Required operator to keep all cold potentially hazardous foods at 4 C or under. Operator put away the batches in prep cooler at the time of inspection Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed rice scoops and rice bowls (for shaping rice on dish) kept in stagnant water at room temperature. Corrective Action(s): Required operator to clean and sanitize the utensils and have ice water to prevent bacterial growth. Ensure to have ice replaced when melted and have the utensils cleaned and sanitized every 4 hours at minimum. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Appropriate seal is lacking inside of walk-in cooler to hold cold air inside. Corrective Action(s): Required operator to have proper seal done to ensure that cold air stays inside and can drop temperature of the walk-in cooler quickly. Date to be corrected by: July 23rd 2018. Violation Score: 5

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel; dispenser not working properly at the time of inspection so cover for the dispenser moved for access; no usage issue at the moment but ensure to repair the dispenser for next routine inspection Hot and cold running water available at all sinks 100 ppm of chlorine sanitizer available at front and back kitchen. High temperature dishwasher in good working order; detected 73.8 C at plate level after final rinse cycle Insert cooler at 4 C or lower, front domestic cooler at 4 C or under, walk-in cooler at 8-9 C as door is being opened during busy times, small undercounter cooler at 4 C or lower;domestic freezers at -18 C or lower, chest freezer beside walk-in cooler at -18 C or lower Hot holding unit at 60 C or higher Ice machine kept in sanitary condition When inquired about the chopping block, operator always uses clean set of cutting boards on top for any food preparation. Once completed, cutting boards are cleaned and sanitized immediately via dishwasher. No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B2RUCE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment