INSPECTION REPORT Health Protection TSTY-AGTTX7

PREMISES NAME Kin Thai Kitchen & Bar		Tel: (604) 385-3223 Fax:
PREMISES ADDRESS 50 - 2443 161A St Surrey, BC V3S 0M6		INSPECTION DATE December 20, 2016	TIME SPENT 1.3 hours
OPERATOR (Person in Charge) Adi Desai		NEXT INSPECTION DATE 3 Months
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: 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): Main hand sink in kitchen area was entirely obstructed and filled with utensils and containers during inspection. Staff have been using the utility sink nearby for all hand washing. Corrective Action(s): Corrected during inspection. Ensure all hand sinks are kept clear and easily available for use by staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Several cups and bowls used as scoops were left inside bulk food bins. Additionally, one metal can was being used as a rice measuring cup. Exterior of can had small pieces of glue from label still present. Corrective Action(s): Removed during inspection. Discussed with operators - ensure all scoops left in bins are purpose-designed food scoops with handles, and that the handles are kept out of the food. Alternatively, find a clean storage location for bowls/cups, and keep them outside of the bins. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Food service staff have been using multi-purpose cleaner to clean and sanitize tables and front counter area. Bottle at front labeled 'sanitizer' contained multi-purpose cleaner. Corrective Action(s): Corrected during inspection. Ensure all bottles are accurately labeled immediately, and that staff use sanitizer as a final step in the cleaning process for tables and food contact surfaces. Do not use multi-purpose cleaner on food contact surfaces, unless the surfaces are washed/rinsed after use of this chemical. Violation Score: 3

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

Comments

*General sanitation very good throughout kitchen and front service areas. No pest issues observed during inspection. *Quat sanitizer available at 200ppm in one spray bottle and from dispenser unit (see violations section regarding labeling and cleaner/sanitizer use). *Food generally wrapped/packaged and protected from contamination. *Organization of raw and ready-to-eat foods satisfactory in coolers and freezers. *Dry storage area maintained in tidy condition. *Ice machine maintained in clean condition; scoop stored outside of ice. *Hand sinks equipped with warm water, liquid soap and paper towels (including staff washroom and one customer washroom). *Hot holding of rice measured at > 60 C. *High-temperature dishwasher reached a final sanitizing rinse temperature of >71 C at the plate level. *Warewashing frequency for frequent-use saucepans and utensils satisfactory. *All cooler and freezer temperatures satisfactory. Thermometers on outside of units functional. *Note: discussed cooling procedures for curry sauces with operator. Ensure small pots and/or shallow trays are used for cooling, or use the available ice wand.