INSPECTION REPORT Health Protection CTIN-BE4UU6

PREMISES NAME Thai Pearl		Tel: (604) 298-1681 Fax: (604) 298-9732
PREMISES ADDRESS 734 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE July 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Stanley Wong		NEXT INSPECTION DATE July 29, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Observed owner stirred the cooked rice and placed the rice into the walk-in cooler. Steam was coming off of the rice. Probed temperature of the rice and it was 58C. 2) Found an open container of cooked curry in the walk-in cooler and it was measured to be 54C. Corrective Action(s): Directed owner to cool these two items again. Food must be cooled down to 20C before relocating to the walk-in cooler to complete cooling process. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): An insert of fried chicken balls were left on the counter after lunch rush (3:30pm) and was measured at 24.5C. Corrective Action(s): Fried chicken balls discarded. Do not leave potentially hazardous food out at room temperature for 2 hours or more. Discard food after lunch rush. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed two wet wiping clothes used in the front retail area to be left on the counter. Staff explains that they swap the wiping cloth with the one soaked in sanitizer during the day as they use it. Corrective Action(s): Discussed that wet wiping clothes must stay soaked in 100ppm bleach sanitizer between uses. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple items in the cooler were uncovered (e.g. raw chicken wings, curry, cooked rice, cooked chicken). Corrective Action(s): Please ensure all items are covered when not in use. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed a bag of frozen pork being placed on top of a box of broccoli. Corrective Action(s): Thaw frozen food by placing it under cold running water or in cooler. Do not leave frozen food to thaw at room temperature, especially not over produce. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Observed water to be dripping in the walk-in cooler. Temperature was still maintained at 4C however. 2) After faucet is closed, the kitchen handsink was still observed to have water dripping. Floor was wet underneath the handsink but unable to see clearly if it was due to leak. Corrective Action(s): Please repair both the walk-in cooler and handsink so there is no more leak. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cardboards observed to be used to line the floor and top of coolers. Repeat. Corrective Action(s): Please discard all cardboards as they cannot be cleaned properly. Violation Score: 1

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

Comments

Handsinks: soap, paper towel, hot & cold running water available Walk-in cooler: 3C Stand up freezer: -17C Rice: 63C Hot holding units in the front: 60 to 70C Pop fridge: 5C Dry storage chest freezer: -18C Dry storage domestic cooler: -15C/3C No apparent signs of pest noted at time of inspection - please forward pest control report to Health Unit for review General sanitation: satisfactory Exhaust hood is still waiting to be serviced