INSPECTION REPORT Health Protection DSEA-AWUPX8

PREMISES NAME Thai Express		Tel: (604) 422-0001 Fax:
PREMISES ADDRESS 722K - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE March 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ying Zhou		NEXT INSPECTION DATE March 23, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Curry sauces and white rice for fried rice reheated in hot holding units. rice had been in hot holding unit for >2 hours and measured 45C. Sauces measured 25C and had been in hot holding units for 20 mins Corrective Action(s): Sauces reheated in woks. Rice was discarded. Ensure that all food products being reheated are done quickly. products must reach 74C Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: staff prep bowls of food and store them on top of the prep cooler inserts. Products prepared <1 hour prior and measured <20C Corrective Action(s): moved products to underside of prep cooler. Do not store food above prep cooler inserts. All potentially hazardous foods must be maintained <4C at all times. Similar future infractions will result in the issuance of tickets and/or correction orders Violation Score: 5

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: sanitation issues noted in the following areas; =back of house doors (grease build up) =rice cookers (grease build up) =knife handles (grease build up) =top shelf of front of house (FOH) prep cooler (green mold growth and grease build up on lid) =floors of the walk in cooler (debris build up) =floor underneath soda pop syrups (debris build up) =above FOH wok area (low ceiling has grease build up) =FOH security camera and wall (grease and dust build up) =BOH storage shelf (underside has debris build up) Corrective Action(s): Clean the above noted areas. This must be done on a more frequent basis. due:1 week Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: duct tape and masking tape covering the following surfaces; =all rice cookers on site =small utility knife in BOH Corrective Action(s): Remove the tape and clean area with alcohol to remove residue. repair or replace all as necessary. Tape is not permitted Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues; =high temperature dishwasher's rinse temperature gauge is broken, does not reach 180F on gauge (temperature measured 73C on dish surface) =Yellow melamine basket for dredging ingredients found to be cracked and pieces missing. also found to have food build up Corrective Action(s): basket discarded. Repair the dishwasher's rinse temperature gauge. staff require a working gauge to ensure that the unit is working properly due: 1 week Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: REPEAT OBSERVATION: staff on site did not have FOODSAFE level 1 completion. 2 staff on site at the time of inspection start, had been working 2 hours Corrective Action(s): Minimum 1 staff member on site at all times of operation must have completed FOODSAFE level 1 Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep cooler (1C) measured < 4 degrees C, and chest freezer measured -17 degrees C =Rice hot holding (73C) and spring roll hot holding (62C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 72.1 C at the dish surface (minimum 71 C required for proper sanitizing) =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Permit posted in a conspicuous location