INSPECTION REPORT Health Protection JPAK-AXHTGQ

PREMISES NAME Patsara Thai Restaurant		Tel: (778) 398-2777 Fax:
PREMISES ADDRESS 528 Carnarvon St New Westminster, BC V3L 1C4		INSPECTION DATE April 4, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Puvarin Chongchaidejwong		NEXT INSPECTION DATE April 06, 2018
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the prep coolers was not able to hold food items at 4 C or lower. Staff advised that they noticed the cooler not working and called for repair already. Corrective Action(s): Required operator to move all perishable products to a working cooler (walk-in cooler). Operator must ensure that cooler is properly repaired before beginning to re-use on a daily basis Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed a batch of cooked rice at room temperature. Measured temperature to be at 23.5 C. Was advised by the operator that rice stays out at room temperature for fried rice during busy time only. After an hour of inspection when it was quiet, rice left unattended at room temperature. This practice must discontinue Corrective Action(s): Required operator to ensure that all hot potentially hazardous foods must be stored at 60 C or above at all times. Rice was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Small butcher knife stored in between tables/prep coolers where it is very difficult to clean 2. Observed a small cutting knife stored in between a removable cutting board and small triangular tip to hold the cutting board in. Corrective Action(s): Required operator to clean and sanitize both knives via dishwasher. Operator must discontinue this practice as these spots are very hard to clean. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed a staff in the kitchen not washing hands properly. After handling raw fish, staff rinsed hands with water only and moved onto a different task. All staff must wash hands properly with hot water and soap to ensure that contamination of foods/food contact surfaces is prevented Corrective Action(s): Required operatoro wash hands properly at the time of inspection and to wash hands properly in between all tasks. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food products were left without proper covers in the kitchen. Corrective Action(s): Required operator to provide a cover for all food products when not in use. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed a few cockroaches stuck on sticky trap near and under bar area; did not notice live ones at the time of inspection Corrective Action(s): Required operator to replace traps often enough to monitor if there is a current cockroach infestation. Date to be corrected by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed in the hard to reach corners to be dirty and ceiling tiles in the kitchen had severe accumulation of grease and dust Corrective Action(s): Required operator to have regular cleaning schedules to ensure that all parts of the kitchen are properly cleaned and sanitized. Operator is to clean the noted area. Date to be corrected by: Apr.6.2018 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed one of the prep coolers not able to maintain 4 C or lower Corrective Action(s): Required operator to repair the cooler to a good working order. Do not use this cooler until repaired. Date to be corrected by: Apr.6.2018 Violation Score: 3

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

Comments

All other coolers are at 4 C or lower All freezers are at -18 C or lower Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Hot holding units at 60 C or above High temperature dishwasher in good working order; reached 79.1 C at plate level after final rinse cycle Bleach sanitizer on site and in use; detected 100 ppm of residual chlorine