INSPECTION REPORT Health Protection JKWK-BK5QXE

PREMISES NAME Phoenix Diner		Tel: (604) 852-3735 Fax:
PREMISES ADDRESS 33769 South Fraser Way Abbotsford, BC V2S 2C3		INSPECTION DATE December 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vi Chia		NEXT INSPECTION DATE January 02, 2020
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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer was not washed and sanitized over night after use. Corrective Action(s): Ensure all equipment is washed and sanitized after use. Do not leave the meat slicer over night without cleaning. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning and sanitization required throughout facility. Old food debris, grease and garbage can be observed in kitchen. Corrective Action(s): Ensure to clean hard to reach areas such as behind freezer, under grills and on shelving. Correction required in a week. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Items not required for food service stored in kitchen, such as power tools, dry wall caulking, paint cans, etc. Corrective Action(s): Remove these items from the food premise. Correction required in a week. Violation Score: 1

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

Comments

No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap paper towels and running water. Ice machine not in use at the time of inspection. Sanitizer in use at above 200 ppm chlorine. Education provided to operator on making the correct concentration. Dishwasher final rinse at 73.9C at the plate according to min/max probe. Customer washrooms are sanitary with fully stocked hand sinks. Equipment in working order. Permit posted in visible location. Holding units: Freezer #1 -16.2C noodles, #2 meats -15.6C, #3 -9C udon, prep cooler 3C carrots, glass cooler 3.8C cheese, display cooler 2.5C creamers. Rice cooker at above 60C (cooking/boiling).