INSPECTION REPORT Health Protection DNGG-D29U89

PREMISES NAME Thai Chef Casual Thai Cuisine		Tel: (604) 559-6371 Fax:
PREMISES ADDRESS 206 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 8, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Panee Mesri		NEXT INSPECTION DATE February 12, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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 = 58

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cut vegetables stored at room/ ambient temperature at cook's work table. - Bean sprouts stored in water at room/ ambient temperature at cook's work table. Corrective Action(s): - Cut vegetables and bean sprouts must be stored at or below 4C. If items are needed in close proximity to cook, provide a table top cold holding unit and/ or store items on ice (ice water for bean sprouts). [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. High Temperature Sanitizing Dishwasher: 69.8C (maximum temperature achieved at plate surface using a min/ max thermometer, multiple cycle attempts). 2. Concentration of chlorine bleach sanitizing solution is too high (bleaching out chlorine test papers). Corrective Action(s): 1. Minimum 71C required at plate surface. - Unit is most likely unable to achieve temperature due to absence of hot water intake. - Once hot water is available, ALL dishes, equipment, and utensils must be run through dishwasher cycle. 2. 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water - Use chlorine test papers to verify sanitizer concentration. - Store wiping cloths in sanitizer between uses. [Correction Date: Immediately] Violation Score: 25 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: - Hot water not available. - Manager states that issue with hot water tank was identified earlier this week and hot water tank was serviced; however, employees discovered today that there is no hot water again. Technician has been contacted to service tank. Corrective Action(s): - Repair and/ or replace hot water tank and/ or address and correct issue that is causing the issue of no hot water. - Supply of hot and cold water that is adequate in quantity and pressure to meet the needs of the food premises is required. [Correction Date: Immediately] Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning is required in the following areas: - Grease and food debris accumulation under, behind, and between cooking equipment (wok, fryers, burners). - Food debris and dirt accumulation on dry storage shelving in hallway. Corrective Action(s): - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas. [Correction Date: 15-Feb-2024] Violation Score: 3

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

Comments

- Coolers are operating at acceptable temperatures (≤4C). - Upright Freezer is operating at an acceptable temperature (-21C). - Hot Holding Units for rice are maintaining food at acceptable temperatures (>60C). - FOODSAFE requirements are in compliance. Manager on shift has valid FOODSAFE Level 1 certificate. -->CLOSURE ORDER ISSUED. PREMISES MUST REMAIN CLOSED UNTIL A FOLLOW-UP INSPECTION IS CONDUCTED AND WRITTEN HEALTH APPROVAL TO RE-OPEN IS GRANTED. NO FOOD SERVICE (DINE-IN OR TAKE-OUT) OR FOOD HANDLING/ PREPARATION IS PERMITTED UNTIL THE CLOSURE ORDER IS RESCINDED. -->ALL VIOLATIONS MUST BE ADDRESSED AND CORRECTED BY NOTED CORRECTION DATE. -->Contact the undersigned to schedule a follow-up inspection once all violations have been addressed and corrected.