INSPECTION REPORT Health Protection JTUG-CJ8U9R

PREMISES NAME Phoenix Diner & Once Upon a Thai Restaurant		Tel: (604) 302-2255 Fax:
PREMISES ADDRESS 33769 South Fraser Way Abbotsford, BC V2S 2C3		INSPECTION DATE September 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rukchanita Wajitdoul		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station inside kitchen is missing paper towels and liquid soap. Hand wash station at front of house is missing paper towels Corrective Action(s): Ensure all hand wash station are supplied with paper towels, liquid soap, and hot and cold running water at all times. Adequate hand washing is important for removing grease, debris, and bacteria from hands. Operator supplied both hand wash stations with paper towels and liquid soap. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bag of onions stored on the floor inside dry storage room. 6 bottles of sriarcha and box of letture are stored on the floor next to stand up fridge. 2. Opened can of evaporated milk was found inside beverage cooler 3. Raw meat was stored on the top shelf inside the sliding door cooler. Raw eggs stored above vegetables inside cooler. Raw meat juices can drip onto the food items on the lower shelf. Corrective Action(s): 1. Food must be stored at least 6 inches (15 cm) above the floor. This facilitates proper cleaning and minimizes the chance of pests contaminating the food. Operator re-located onions, sriarcha, and lettuce to a shelt. 2. Canned food must be transferred to a food grade container upon opening to prevent chemicals leaching into food, and to ensure it is covered appropriately. Operator transferred evaporated milk into a clean cup. 3. Ensure all raw meat and eggs are stored BELOW ready to eat food (e.g. vegetables, bread, etc.). Operator relocated raw meat and eggs to the bottom shelf. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1 live and 1 dead cockroach was observed on a sticky trap behind the dishwasher. No other signs of pest activity were observed inside the kitchen. Corrective Action(s): Clean and disinfect the floors including hard to reach areas DAILY (e.g. behind chest freezers). Ensure all food products are placed inside pest proof containers and covered with a tight fitting lid. Consult with a pest control company to help control and eliminate the cockroach population. **Date to be corrected by: Immediately** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): A plastic strainer is cracked and has a hole. Plastic chips can fall into the food. Corrective Action(s): Ensure all equipment and utensils are made out of food grade material and smooth and easy to clean. Operator discarded the plastic strainer. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were noted. - Hand wash stations are supplied with hot and cold running water - All coolers are 4C and below - Freezer temperatures are between -18C to -21C - Hot holding unit containing rice is 70C - Temperature of high temperature dishwasher is 75.6C upon final rinse cycle - Staff on duty have FOOD SAFE Level 1 - Operating permit is posted in a visible location NOTE: - Ensure bleach solution is prepared by mixing 1 tsp of bleach and 1L of water. Bleach solution in spray bottles was too strong at the time of inspection. Wiping cloths must be fully submerged inside container of sanitizing solution when not in use.