INSPECTION REPORT Health Protection DSEA-AWZVBX

PREMISES NAME Thai Chef Casual Thai Cuisine		Tel: (604) 559-6371 Fax:
PREMISES ADDRESS 206 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE March 19, 2018	TIME SPENT 0.75 hours
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of shell eggs stored at room temperature; approximately 25 eggs measuring 14 degrees C Corrective Action(s): discarded. ensure that all cold potentially hazardous foods food are stored at or below 4 degrees C Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop stored on bag of raw chicken in the chest freezer. Corrective Action(s): Ice scoop washed and sanitized. Do not store ice scoop on raw meats or foods. keep in a sanitary location. Violation Score: 9

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 (4C), left upright cooler (4C), and right upright cooler (1C) measured < 4 degrees C. Chest Freezer measured -21 degrees C =Rice hot holding (76C) and various curry hot holding (61C-88C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature over 71 degrees C at the dish surface via test strip (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and in spray bottles. =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