Fraser Health Authority



INSPECTION REPORT
Health Protection
DDJC-APPPVN
PREMISES NAME
Thai Express		Tel:
Fax:
PREMISES ADDRESS
403 - 32900 South Fraser Way
Abbotsford, BC V2S 5A1		INSPECTION DATE
July 28, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Huang Lin		NEXT INSPECTION DATE
August 03, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 23
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on counters and cookline.
Corrective Action(s): Please store wiping cloths in sanitizer bucket at all times when not in use. Corrected during inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: - Observed double stacking of bowls of meat/prawns.
- Eggs stored on top shelf of walk in cooler.
Corrective Action(s): - Do not double stack containers/bowls as this may lead to cross contamination.
- Move eggs to bottom shelves of cooler as they are a raw potentially hazardous food and may lead to cross contamination. Follow up inspection to be conducted Aug.22
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Observed dust accumulation on ceiling fans and tiles.
- Food debris and spills found in walk in cooler and behind equipment.
Corrective Action(s): Clean dust and food debris from ceiling and food storage areas to prevent contamination. Follow up inspection to be conducted mid-August. (Aug. 22).
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Raw wood stool and pallet in walk in cooler used for storing food items.
Corrective Action(s): Please paint or refinish wood so all surfaces are impervious to water and easily cleaned. Follow up inspection to be conducted mid-August. (Aug. 22)
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: High temperature dishwasher final sanitizing rinse less than minimum 71C.
Corrective Action(s): Please service dishwasher to ensure final rinse temperture of at least 71C. Use 3 compartment sink for dishwashing/sanitizing until dishwasher is fixed. Follow up inspection to be conducted Aug.3.
Violation Score: 3

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

- All cold-holding measured 4C or less
- All freezer measured -18C or less
- Hot holding measured at 60C or hotter
- Chlorine sanitizer in 3 compartment sink >100 ppm concentration.
- Quats sanitizer bottle measured at 200 ppm concentration.
- At least one staff on site with Foodsafe level 1 training.
- Permit posted.
- Pest control in place (last visit June 2017).
- Handsinks equipped with hot/cold running water, liquid soap, and paper towel.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: DDJC-APPPVN
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments: Sunfire Canola oil - 0% transfat
Crown rice stick - 0% transfat
Rosebrand rice paper - 0% transfat
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment