Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-BH7NA9
PREMISES NAME
Sabai Thai Restaurant
Tel: (604) 588-9819
Fax:
PREMISES ADDRESS
10391 150th St
Surrey, BC V3R 4B1
INSPECTION DATE
October 22, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jiraporn Sekhon
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 15
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Staff backpack stored on rice bags.
Staff lunches piled on food containers in corner
Onions stored on floor.
.
Corrective Action(s): No food to be stored on floor
Staff items need to be stored in designated area.
.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some cleaning required in the following places:
- Shelves
- Light switches
- Exhaust Canopy
- Sugar storage shelves
- Under bar mats (where glasses are placed upon)
- Rice storage wall
- Bottom shelf of insert cooler behind all food under condenser unit
.
Corrective Action(s):
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Walls require either cleaning or a re-paint throughout. The facility has much food splatter on walls. It is time for a deep scrub or painting.
.
Corrective Action(s): Paint walls in kitchen.
.
Violation Score: 3

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

COMMENTS
- No evidence of pests
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78.8) Degrees Celsius at the dish
- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine
- Ice machine and scoops in good sanitary condition
- Raw meat stored away from Ready to Eat food items
- Proper thawing techniques observed - item in sink under cold running water
- Light covers in place
- Cooler handles and seals in good sanitary condition
- Vegetable choppers/mandolins in good sanitary condition
- All containers used to store lids/utensils/etc. in good sanitary condition
- Back door closed during inspection
- FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.