INSPECTION REPORT Health Protection MBEK-BFFTNM

PREMISES NAME Kin Thai Kitchen & Bar		Tel: (604) 385-3223 Fax:
PREMISES ADDRESS 50 - 2443 161A St Surrey, BC V3S 0M6		INSPECTION DATE August 27, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Adi Desai		NEXT INSPECTION DATE August 28, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was detected in spray bottles labeled as "sanitizer." Quats and chlorine test strips used to test sanitizer solution. Corrective Action(s): Quats sanitizer concentrate was changed at the dispenser. Solution in spray bottles was discarded and sanitizer was refilled at the dispenser and tested at 200 ppm quats. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Use test strips to verify concentrations. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Path to central kitchen hand washing sink was obstructed by several pots at time of inspection. *CORRECTED* 2. No liquid hand soap available at central kitchen hand washing sink. *CORRECTED* 3. Central hand washing sink has no available cold running water. Corrective Action(s): Ensure that at all times, all hand washing sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper hand washing. Date to be corrected by: Today. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Three open buckets of noodles soaking in water were observed on floor of walk in cooler. 2. Open metal can of sauce observed in walk in cooler. Note: It was stated can was opened recently. 3. Container of utensils stored under hand sink. Liquid observed to be leaking from hand sink into utensil container. Corrective Action(s): Ensure all foods are properly covered to protect from potential contamination. Ensure canned foods are transferred to an appropriate food grade container with a lid. Once cans are open and exposed to oxygen, the interior lining may degrade over time. Date to be corrected by: Today. Utensils removed to be washed and sanitized. Ensure no food or food equipment/utensils are stored in this location. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was observed to be open approximately two inches for duration of inspection. Corrective Action(s): Ensure back door remains closed at all times when not in use to prevent potential entry of pests. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Cold water tap is broken at central kitchen hand sink. Unable to turn tap--no cold water available at hand sink. 2. Leak observed under central kitchen hand sink. Corrective Action(s): Ensure cold water tap is repaired so that hand sink is supplied with an adequate supply of hot and cold running water under pressure to allow for proper hand washing. Date to be corrected by: Today. Ensure piping under hand sink is repaired to stop leakage. Leak may potentially lead to contamination of food / food contact surfaces and may potentially attract pest activity (pooling liquid). Note: Items removed from under sink at time of inspection. Date to be corrected by: August 30, 2019. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 2 degrees C - Left preparation cooler at 4 degrees C (above) and 1 degree C (below) - Right preparation cooler at 4 degrees C (above and below) - Front beverage cooler at 2 degrees C - Chest freezer at -19 degrees C - Reach in freezer at -21 degrees C - Hot holding internal temperatures measured at 60 degrees C or greater - Non-latex gloves in use - High temperature dishwasher measured 77 degrees C at utensil surface during final rinse (minimum 71 degrees C) - Ice machine in clean condition. Scoops stored safely. - No signs of pest activity observed at time of inspection Note 1: Multiple pots of sauce/curry located on floor at time of inspection (removed from floor during inspection). Internal food temperature measured at greater than 60 degrees C. Discussed cooling procedures--ensure hot potentially hazardous foods are cooled from an internal temperature of 60 degrees C to 20 degrees C within 2 hours, then 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins, which may not be destroyed by reheating. Do not store food on the floor. Note 2: No probe thermometer was available at the time of inspection. Ensure at least one calibrated probe thermometer is available on site for internal food temperature checks.