INSPECTION REPORT Health Protection SDHI-C7HUL9

PREMISES NAME Kin Thai Kitchen & Bar		Tel: (604) 385-3223 Fax:
PREMISES ADDRESS 50 - 2443 161A St Surrey, BC V3S 0M6		INSPECTION DATE October 5, 2021	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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two rice scoops observed in still room temperature water. Operator removed still water and replaced with ice water during time of inspection. Corrective Action(s): Re-used scoops and utensils must always be placed in ice water or under running water to prevent microbial growth and/or toxin production (as per approved food safety plan). Ensure ice water is changed frequently or utensils are cleaned and sanitized after each use. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures - Walk-in cooler at 4'C - 2-door freezer at -19'C - Prep cooler #1 in front of cooking line at 4'C (top and bottom) - Prep cooler #2 in front of cooking line at 4'C (top and bottom) - Chest freezer at -19'C - Rice in warmer measured at 60'C or higher - Temperature logs maintained during time of inspection 2. Sanitation: - General sanitation of premises satisfactory during time of inspection - Hand washing stations in kitchen, bar and staff washroom adequately supplied with liquid soap, paper towel, hot and cold running water - QUATS sanitizer spray bottle measured at 200 ppm QUATS concentration with test strip - High-temperature dishwasher reached 71'C at plate surface (final rinse temperature) - Ice machine maintained in sanitary condition (filter was changed yesterday and verified with receipts provided by operator) 3. Storage - All food stored covered and at least 6 inches off the floor - Ready to eat items stored away from raw meats 4. Pests: - No signs of pests during time of inspection - Pest control company contracted to monitor for pests 5. Administration: - Operating permit visible during time of inspection NOTE: operator to email a copy of FOODSAFE training receipt as verification that staff has completed training Notes: - No signature due to COVID-19 pandemic - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns