INSPECTION REPORT Health Protection AHEN-CY9U4C

PREMISES NAME Thai Express		Tel: (604) 496-2058 Fax:
PREMISES ADDRESS 1403 - 10355 152nd St Surrey, BC V3R 7C3		INSPECTION DATE December 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tho Cung		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the sanitizer pail during the inspection. Chlorine sanitizer had been last changed yesterday according to staff. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (by mixing 1/2 teaspoon bleach per L of water) to sanitize prep. surfaces during the inspection. Ensure to change the chlorine sanitizer and wiping cloth frequently throughout the day, and monitor the concentration of the chlorine sanitizer with chlorine test strips to maintain it at 100 ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop was observed to be stored in the ice storage bin. Corrective Action(s): Ensure ice scoop is stored separately from the ice storage bin in a clean container to protect the ice from any potential contamination. Staff transferred the ice scoop into a clean container during the inspection. Violation Score: 3

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

Comments

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and both prep. coolers were at 4 degrees C (40 degrees F) or less. Beverage cooler (containing non-potentially hazardous food beverages) had a satisfactory temperature. Upright double-door freezer was at -18 degrees C or less. Temperature log was being maintained. Hot-held rice was at least 60 degrees C (140 degrees F) internal temperature. Chicken slices (cooked recently and stored inside the walk-in-cooler and prep. cooler) 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. Ventilation hood panels 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. No ware-washing was occurring at the time of inspection. Manual wash, rinse, sanitize, and air dry method was reviewed. Staff on shift held valid FOODSAFE Level 1 equivalent course training. 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 COVID-19.