INSPECTION REPORT Health Protection DSEA-ATCVYZ

PREMISES NAME Thai Chef Casual Thai Cuisine		Tel: (604) 559-6371 Fax:
PREMISES ADDRESS 206 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE November 22, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Panee Mesri		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right upright cooler measured 9.0C. products inside measured 6.9C Corrective Action(s): Products moved to working cooler. Do not use this unit until it has been repaired. Have the cooler unit repaired and ensure that it is capable of maintaining contents below 4 degrees C at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=Kitchen handwash station stocked with liquid soap, paper towels, and hot/cold running water =Prep cooler (1C), left upright cooler (1C), and right upright cooler (4C) measured < 4 degrees C. Chest Freezer measured -20 degrees C =Rice hot holding (77C) and various curry hot holding (71C-80C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 70.8 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine, however the spray bottle measured >200ppm chlorine. Always dilute to have 1/2 tsp bleach to 1 litre water. =General sanitation was good at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ATCVYZ
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: No products to audit on site
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