INSPECTION REPORT Health Protection PDHL-CVKT99

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 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rukchanita Wajitdoul		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Once Upon a Thai operator had left rice in hot holding container in storage area from last night. Rice temperature was 13C. Discarded during inspection. Corrective Action(s): Rice and other food products that require hot holding must be held at 60C or higher, otherwise must be discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Proteins in chest freezer behind dishwasher were stored in non-food grade material. 2) Canned food products were stored on the ground Corrective Action(s): 1) Ensure all food items are stored in food grade material 2) All food items to be stored at least 6 inches off of the ground To be corrected by: 1 week Violation Score: 3

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

Comments

Routine inspection: - Hot/cold water, liquid soap, and paper towel available **ensure to have paper towel in paper towel dispenser - 200ppm chlorine bleach available in spray bottle - High temperature dishwasher reached 71C at plate surface - All coolers were 4C or lower - Freezers were -18C or lower - General sanitation and cleanliness was adequate - organization can be improved - Operator must keep receipts for all proteins and have them available during inspections Please contact the health officer if you have any questions or concerns