INSPECTION REPORT Health Protection CTIN-ANSU5S

PREMISES NAME Thai Pearl		Tel: (604) 298-1681 Fax: (604) 298-9732
PREMISES ADDRESS 734 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 29, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stanley Wong		NEXT INSPECTION DATE July 13, 2017
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: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of fried chicken balls was stored on the counter and measured at 19-20C. Kitchen chef informed that it was fried in the morning around 10am and has been sitting there since. Corrective Action(s): The tray of fried chicken balls was discarded. Do not store potentially hazardous food at room temperature for more than 2 hours. Either hot hold or store in cooler then reheat by order. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Three cooking utensils were stored between pipe and wall near end of cooking line. Corrective Action(s): Noted area is not suitable to store food equipment and utensils as it is unsanitary. Clean noted utensils and store them properly in food grade container. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen staff wearing blue nitrile gloves was tossing marinated raw chicken into deep fryer, then washed hands with water while gloves are still being worn. He then continues to stir the chicken in deep fryer. Corrective Action(s): Do not wash hands while wearing gloves. If you need to wash hands, remove and discard gloves, wash hands with soap, dry and then wear a new pair of gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Raw wooden shelf in cabinet was used to store canned food. This cabinet is adjacent to deep fryer. Corrective Action(s): Replace wooden shelf so that the surface is sanded down and not rough. Material must be smooth and non porous, easily cleanable. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Walk-in cooler: 4C Rice: 62 to 68C Hot holding units in the front service area all over 60C Bleach sanitizer over 100ppm *reminder to use test strips to verify 100ppm only for food contact surfaces Freezer: -5C but foods are still hard and not thawed out Dry storage: -18C freezer and 2C cooler Manual warewashing procedure reviewed, no issues No apparent signs of pest noted during time of inspection ->Please provide pest control reports for review by follow up inspection. Recommend obtaining probe thermometers to determine food temperature; reminded staff re: foodsafe expiry