INSPECTION REPORT Health Protection DSEA-C6WUXT

PREMISES NAME Patsara Thai Restaurant		Tel: (778) 398-2777 Fax:
PREMISES ADDRESS 528 Carnarvon St New Westminster, BC V3L 1C4		INSPECTION DATE September 16, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Puvarin Chongchaidejwong		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] 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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher measured 71C at the dish surface after 8+ cycles. Digital gauge indicated that rinse temperature was 80C Corrective Action(s): High temperature dishwasher must read minimum 82C at the rinse cycle for proper sanitizing of dishware. The dishwasher should not be taking 8+ cycles to reach temperature. Have the high temperature dishwasher serviced to ensure that it is consistently sanitizing dishware run through the machine 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

=BOH (2X) and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C), prep coolers (L 2C, R 4C), and bar cooler (4C) measured < 4 degrees C =Undercounter freezer (-22C) and storage room upright freezer (-20C) measured < -18 degrees C =Satay sauce hot holding not available at the time of inspection =High temperature dishwasher had a final rinse temperature of 71.0 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution approximately 100 ppm chlorine and available in spray bottles =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered =Ice machines were maintained in a sanitary manner, FOODSAFE level 1 certification for kitchen staff could not be verified. ensure that FOODSAFE level 1 certificates are on site for inspection at all times. =Permit posted in a conspicuous location note: curry is now cooled using an ice bath and separated into small/shallow pans (noted in the walk-in cooler) - good