INSPECTION REPORT Health Protection AHEN-CQLULN

PREMISES NAME Thai Express		Tel: (604) 496-2058 Fax:
PREMISES ADDRESS 1403 - 10355 152nd St Surrey, BC V3R 7C3		INSPECTION DATE April 5, 2023	TIME SPENT 1.25 hours
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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Overhead sprayer head of the ware-washing sink had accumulating debris present over it. Corrective Action(s): Staff cleaned and sanitized the overhead sprayer to remove the accumulating debris during the inspection. Ensure to clean and sanitize the overhead sprayer to maintain it in a clean condition in the future as well. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor on the left side of the deep fryer is accumulating grease debris. Corrective Action(s): Floor below the deep frying and cooking equipment is cleaned on a biweekly basis according to staff. Ensure to clean the above-noted floor area to remove the grease build-up; Correct within 1 week. 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. Staff were observed washing their hands properly at the time of inspection. Walk-in-cooler (measured at 3.4 degrees C), beverage cooler (measured at 4 degrees C), and both prep. coolers (measured at 4 degrees C) were at or below 4 degrees C. Upright freezer was at -13 degrees C (required: at or below -18 degrees C). Hot-held rice was at or above 60 degrees C. Previously cooked chicken and broth were at or below 4 degrees C in the walk-in-cooler. Food is cooled in shallow metal containers during the cooling process. Ice machine had been replaced with a new ice machine according to staff. Ice machine was in a clean condition. Ice machine is emptied, cleaned and sanitized on a weekly basis according to staff. Ventilation hood panels of both ventilation hoods appeared clean. Food was covered in storage areas. No signs of pest activity was evident at the time of inspection. Dry goods were covered in the stock room. 3-compartment sink was supplied with hot and cold running water. Three sink plugs were available. 100 ppm chlorine sanitizer was available inside a sanitizer pail. Staff on shift held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certificate from Canadian Food Safety Group, expiration date: October 17, 2027). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.