INSPECTION REPORT Health Protection AFOK-B56TQM

PREMISES NAME Thai Express (Central City)		Tel: (604) 581-1889 Fax: (604) 581-1816
PREMISES ADDRESS 708 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE October 2, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shuang Yan Zhou		NEXT INSPECTION DATE October 04, 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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 containers of cooked chicken were improperly cooled. Internal temperature of the chicken in of the 1 of the food container was at 16C (cooked in morning), while the other was at 11C (cooked yesterday). The chicken product cooked yesterday was discarded and the batch made this morning was portioned into metal containers. All foods must cool from 60C to 20C in 2hrs, and then from 20C to 4C in 4hrs. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods stored in prep cooler inserts were not kept less than or equal to 4C. The following internal temperatures were recorded for the different food products: -cooked chicken: 10C - cooked beef: 13C - ready to eat prawns: 13C - curry sauce: 13C - chopped carrots soaked in water: 15C - raw bean sprouts: 13C - chopped lettuce: 14C Cold potential hazardous foods greater than 4C for longer than 2 hours were discarded. Corrective Action(s): Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mildew noted on the condenser panel of the ice machine. Ice products are to be discarded and unit is to be properly washed and sanitized. Ensure ice machine is routine cleaned and sanitized so that it is maintained in a sanitary manner. Used knives were stored behind the edge of two food prep tables. As this area cannot be frequently and adequately cleaned, it is not an acceptable storage method. Ensure knives are stored in a sanitary manner after they are washed and sanitized. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoop stored in stagnant water. Ensure the holder is replenish with ice and the scoop is to be washed and sanitized at least every 2 hours. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease, dirt, and food debris was noted on shelves and hard to reach areas underneath the 2 compartment sinks and standup cooler units. Ensure all hard to reach areas and shelving units are routinely cleaned. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front prep cooler behind grill units was not capable of keeping food products less than or eqal to 4C. Lower section of the cooler was at 16C. Cooler is to be repaired immediately. Only keep 2 hour supply of foods in each of the inserts. As an addition, food products must be covered with ice. If food products exceed 4C for longer than 2 hours, foods are to be discarded. Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff member on-site was certified with FOODSAFE Level 1. In operator's absence, at least 1 person must hold a valid FOODSAFE Level 1 certification. Corrective Action(s): Violation Score: 1

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

Comments

Routine inspection conducted and the following were noted: High temperature dishwasher achieved a final rinse temperature of at least 72C at plate level. Walk-in cooler at 4C Stand up freezer and chest freezer in storage area was at -18C. Hot hold of rice and soup greater than 60C. no pest noted.