INSPECTION REPORT Health Protection YTAN-AG8VRL

PREMISES NAME Thai Express (Central City)		Tel: (604) 581-1889 Fax: (604) 581-1816
PREMISES ADDRESS 708 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE December 1, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Shuang Yan Zhou		NEXT INSPECTION DATE December 02, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 64

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of deep fried fish cooling on the counter, for more than 2 hours. Internal temperature of fish was 18C. Corrective Action(s): Both continers of deep fried fish were discarded. ***Ensure to cool foods from 60C-20C within 2 hours and from 20C to 4C within 4 hours. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Dishwasher was not turned on at time of inspection and sink was not set up for sanitizing dishes. Corrective Action(s): Always turn dishwasher on when in restaurant is in operation. Dishwasher not working properly at time of inspection. See code 308. 2-compartment sink set up for manual warewashing in the meantime. Wash and rinse in first compartment, sanitize in second compartment using 100ppm bleach. Mix 1 oz bleach with 1 gallon water. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water ran out in the middle of inspection and was warming up again by end of inspection (~34C) Corrective Action(s): CORRECTION ORDER issued. Operator to service hot water tank/supply immediately. Ensure tank is large enough for the needs of the facility. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was not equipped with liquid soap. Corrective Action(s): Ensure all hand sinks are always stocked with liquid soap and paper towel. Staff supplied hand sink with soap at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not working at time of inspection. Corrective Action(s): Call for servicing immediately. Set up 2-compartment sink for manual warewashing in the meantime. Wash and rinse in first compartment, Sanitize for 2 minutes in 100ppm chlorine in second compartment. Correct by: Tuesday, December 6, 2016 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the time of inspection, no staff on duty was FoodSafe certified. Only morning chef is FoodSafe certified at this time. Corrective Action(s): More staff, especially cooks, to be signed up for FoodSafe course. Enrol in next available class. Violation Score: 1

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

Comments

- Hand sink in front was equipped with liquid soap and paper towels - Upright freezer measured to be -22C - Walk-in cooler measured to be 3C - Prep cooler ambient temperature and inserts measured to be 4C or less - Quat sanitizer available in spray bottle at 200ppm - Foods in walk-in cooler covered - Permit posted in front