INSPECTION REPORT Health Protection 250188

PREMISES NAME Thai Express		Tel: (604) 496-2058 Fax:
PREMISES ADDRESS 1403 - 10355 152nd St Surrey, BC V3R 7C3		INSPECTION DATE September 1, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tho Cung		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized. Observation: The 3-compartment sink was not set up for dishwashing. When asked to demonstrate how the dishes are washed, staff mixed detergent and bleach in the first sink. Correction: Staff was shown how to properly wash the dishes using the wash-rinse-sanitize pamphlet. The facility already had a copy of the Fraser Health poster. Ensure the procedures are followed properly. Re-wash all of the dishes used today. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Adequate handwashing stations not available for employees. Observation: The handsink by dishwashing area did not have soap and the hand sink at the front did not have paper towels readily accessible. Correction: Operator re-filled the soap container and obtained a paper towel roll. Ensure all hand sinks are adequately equipped. Rationale: Adequately equipped hand sinks encourage frequent handwashing which prevents cross-contamination of food. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observation 1): Scoop used for rice was kept at room temperature in a metal container. Correction: Operator moved the scoop to the dishwashing area and set up an ice bath for holding scoops. Ensure scoops are kept on ice and washed and sanitized every 4 hours. Rationale: Rice scoops contain rice debris which can harbour pathogen growth and toxin accumulation at room temperature. They can cross-contaminate food and cause a foodborne illness. Observation 2): Several items were left uncovered in the coolers. Overstocking of containers was also noted. Correction: The uncovered bowls were covered at the time of inspection. Ensure food is covered when stored inside coolers. Rationale: Uncovered food items can get cross-contaminated through leaking items on top shelves or other contaminates. This can lead to a foodborne illness. Observation 3): Scoops were stored inside dry ingredient bins fully submerged in food. A metal bowl was used as a scoop for brown. Correction: The scoops were removed at the time of inspection. Ensure scoops are kept on stands or outside in clean containers. Rationale: Scoop handles are potentially contaminated surfaces that can cross contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score:

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

Comments

Comments Routine inspection conducted. Temperatures Front prep cooler #1: top: 4C bottom: 2C Front prep cooler #2: top: 4C bottom: 3C Drinks cooler: 4C Walk-in cooler: 2.6C Double door freezer: -20C Rice hot holding (front): 64C (back): 70C Sanitation Sanitizer pail had 200 ppm chlorine residual 3-compartment sink equipped with plugs. Ice-machine in good sanitary condition. Scoop stored outside in clean container. Water tray is clean. Ice-sink in good sanitary condition. Cover is closed when not in use. Cooler handles and seals in satisfactory condition. Overall sanitation satisfactory. Storage Raw meats are separated from ready-to-eat foods. Cooling procedures satisfactory - big bins of cooked meat were cooling with lids slightly open in walk-in cooler. Food stored at least 6" off the ground. chemicals stored away from food - under ware washing sink. Pest control No signs of pests noted at the time of inspection. Facility is monitored by a professional pest control company. Reports go to mall management. Administration FoodSafe level 1 requirements are met. Ensure copies of certifications of all staff is kept on site (valid until Sept 25, 2023). Permit is posted. COVID - Safety Staff is required to wear masks. High touch surfaces are sanitized frequently.