Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-CVUTQ8
PREMISES NAME
Thai Express		Tel: (604) 496-2058
Fax:
PREMISES ADDRESS
1403 - 10355 152nd St
Surrey, BC V3R 7C3		INSPECTION DATE
September 20, 2023		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Tho Cung		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: In Operator's absence, no staff member on duty held valid FOODSAFE Level 1 or equivalent course training.
Corrective Action(s): In the Operator's absence, at least one staff member on duty is required to hold valid FOODSAFE Level 1 or equivalent course training. Ensure enough staff successfully complete a FOODSAFE Level 1 or equivalent course training course to fulfill this requirement; Correct by October 20, 2023 and provide an update to the Environmental Health Officer.
.
Refer to www.FOODSAFE.ca for information on FOODSAFE Level 1 courses. Refer to the current BCCDC "Food Handlers Training Courses Equivalent to BC FOODSAFE Level 1" document for information on equivalent courses to FOODSAFE Level 1.
Violation Score: 1

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

Walk-in-cooler and both prep. coolers were at 4 degrees C (40 degrees F) or less.
Beverage cooler temperature was at 6 degrees C and it was empty of cold potentially hazardous food.
Upright freezer temperature was satisfactory.
Hot-held rice was at least 60 degrees C (140 degrees F) internal temperature.
Previously deep fried chicken was at 4 degrees C or less in the walk-in-cooler.
Cooked chicken slices and beef slices were observed stored in the walk-in-cooler. These food products were cooked approximately 2 hours ago according to staff and were within the critical limit for safe cooling -i.e. cool food quickly from 140 degrees F to 68 degrees F or less within 2 hours maximum, and then from 68 degrees F to 40 degrees F or less within 4 hours maximum.
Probe thermometer (in degrees F) was available.
Minimal cooking temperature of 165 degrees F was reviewed.

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels.
Ice machine and ice bin were in a clean condition. Scoop was stored separately.
Ventilation hood panels of both ventilation hoods appeared clean.
Floor behind the cook line was in a clean condition.
Food storage areas appeared clean.
Pest control program is in place on a weekly basis.
3-compartment sink was supplied with hot and cold running water. Three sink plugs were available.
100 ppm chlorine sanitizer was available inside a sanitizer pail.
Permit to operate was posted in a conspicuous location.

If you have any questions, contact the Environmental Health Officer.
Signature is not required due to the COVID-19.