INSPECTION REPORT Health Protection RWOG-AQ9SWP

PREMISES NAME Pad Thai Restaurant		Tel: (604) 465-1650 Fax:
PREMISES ADDRESS 102 - 12540 Harris Rd Pitt Meadows, BC V3Y 2J4		INSPECTION DATE August 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The upright cooler closest to the cookline measured between 9-12C at the time of inspection. Corrective Action(s): All potentially hazardous foods were discarded. Have this cooler repaired. Do not use this unit to store potentially hazardous foods until it is able to achieve and maintain 4C. Send bill of repair to your area inspector. Violation Score: 15

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No temperature logs were available for review. Corrective Action(s): Ensure that temperature logs are being recorded at least twice a day and are available for review. Violation Score: 3

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

Comments

- All other coolers measured 4C or colder - Freezers measured -18C or colder - Dishwasher measured 72C at the final rinse cycle - Sanitizer measured 100ppm chlorine - Handwashing stations stocked with soap, paper towels and hot and cold running water - Thermometers present in coolers - discard the ones that are not working - "Refrigerated perishable foods decision tree" provided to operator Note: Any FOODSAFE certificates acquired before July 29, 2013 will expire on July 29, 2018 Note: Ensure that foods are cooled from 60-20C within 2 hours and from 20-4C within 4 hours