INSPECTION REPORT Health Protection KMLN-CNMUJH

PREMISES NAME Ban Chok Dee Thai Cuisine		Tel: (604) 459-8000 Fax: (604) 459-8037
PREMISES ADDRESS 400 - 20395 Lougheed Hwy Maple Ridge, BC V2X 2P9		INSPECTION DATE February 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Phillip Shearcroft		NEXT INSPECTION DATE February 08, 2023
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: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dishwasher had 0 ppm chlorine at time of arrival. Unsure when last checked, as could not locate the recorded 2. Found dirty wiping rags sitting on the counter. Corrective Action(s): 1. Dishwasher must be able to provide 50 ppm chlorine at all times. Dishwasher was fixed at time of inspection, all dishware and equipment must be re-washed sanitized before using. NOTE: MUST check and record sanitizer concentrations every day 2. Must keep wiping rags in sanitizer to prevent bacterial growth, or use paper towel to wipe sanitizer after spraying on a surface. CORRECT: immediately Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the back corner had numerous containers inside and was not easily accessible. Corrective Action(s): Keep all hand sinks clear of equipment, place items directly in the 3 compartment sink in the back. Hand sinks must be kept clear and easily accessible at all times. CORRECT: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food build up noted under and behind cooking equipment and cooler units, and inside ventilation hood and highly touched areas. Corrective Action(s): A deep and thorough cleaning is required through out the premises, including but not limitied to floors, walls, ventilation hood and high touched areas. CORRECT: 1 week Violation Score: 9

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

Comments

- Coolers were 4 C or colder - Freezers were - 14 C or colder - Hot holding was 60 C or hotter - Hand sinks had liquid soap, paper towel, hot and cold water. Use a pump style hand soap, rather than squeeze bottle. - Spray bottle had 1875 ppm Lactic acid - Glass washer had a final rinse of 12.5 ppm Iodine - No signs of pest activity noted during inspection NOTE: Cease and desist sous vide until Food Safety Plan has been updated and approved to include this food handling technique.