INSPECTION REPORT Health Protection DSEA-CH5UYR

PREMISES NAME Patsara Thai Restaurant		Tel: (778) 398-2777 Fax:
PREMISES ADDRESS 528 Carnarvon St New Westminster, BC V3L 1C4		INSPECTION DATE August 9, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Puvarin Chongchaidejwong		NEXT INSPECTION DATE August 16, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured 0 ppm at the time of inspection in buckets Corrective Action(s): Staff remade solution, measured 100 ppm chlorine. ensure that this solution is made fresh daily and DO NOT mix soap. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas; -beside the bar cooler -underneath the dishwashing sinks -beside the 2 burner pot stoves -under the storage room shelves Corrective Action(s): Remove the droppings and sanitize area. clean these areas on a more frequent basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues: -kitchen's central handsink's hot water knob was broken. Staff were washing hands at the stir-fry station -floor tiles in the back of house storage room missing (4+) Corrective Action(s): repair the handsink and floor tiles. handsink due in 48 hours, and tiles due in 1 month. Violation Score: 9

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

Comments

=BOH (1X) and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep coolers (L 3C, R 4C), and bar cooler (4C) measured < 4 degrees C =Undercounter freezer (-20C) and storage room upright freezer (-19C) measured < -18 degrees C =Satay sauce hot holding not available at the time of inspection =High temperature dishwasher had a final rinse temperature of 74.1 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution approximately 100 ppm chlorine after correcting =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 was expired. 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