INSPECTION REPORT Health Protection LQUN-AF4TLD

PREMISES NAME Pad Thai Restaurant		Tel: (604) 465-1650 Fax:
PREMISES ADDRESS 102 - 12540 Harris Rd Pitt Meadows, BC V3Y 2J4		INSPECTION DATE October 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 05, 2016
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 = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Inserts of cut, raw veggies (carrots, onions, broccoli, bean sprouts, etc.) and boiled eggs were being stored on the prep table and were 18C. Staff explained that items are placed on the table (11am-2:30pm) during peak times and then returned to cooler. Potentially hazardous foods shall be stored at 4C, or at room temperature for no longer than 2 hours to prevent bacteria from growing. After 2 hours have passed, the food shall be thrown away. Corrective Action(s): Immediately throw away the foods as they have remained above 4C for more than 2 hours and are unsafe to use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The hand sink and walls beside the grill and exhaust canopy has accumulated grease and dust. The ceiling tiles above the exhaust canopy are stained with grease or water marks. The accumulation of grease will attract pests and is a fire hazard. Corrective Action(s): Clean all surfaces that have grease and dust on it more frequently. Replace all damaged ceiling tiles with new ones. **Correction date: Complete cleaning today. Have ceiling tiles replaced by Dec. 1/16** Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The wall with the 3-compartment sink has peeling paint, exposed drywall, and is water damaged at the base of the wall. The walls are not meeting health standards as they are durable, cleanable, sealed and/or smooth. Corrective Action(s): Repair and repaint the wall so that it is durable, smooth, sealed, cleanable, impervious to water and light colored. Install coving along the base of the wall to protect the base of the wall from water damage from mopping and cleaning. **Correction date: Dec. 1/16** Violation Score: 1

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

Comments

A routine inspection was conducted, the following observations were made: - Cooler were 4C or colder; freezer was -15C; hot holding units were above 60C; thermometers present; and temp. not recorded. - High temperature dishwasher was 71C at the plate's surface during the rinse cycle, as per max/min cycle. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Food storage practices done correctly. Food stored in food grade containers; covered; 6" off the floor on shelves; in groups with raw proteins on lowest shelves below RTE foods; and foods stored in groups to prevent cross contamination. - Food handling practices done correctly. Utensils used to handle food. Remind staff that foods shall be prepared on prep tables and not on a the seat of a stool. If the prep tables are too high, have staff stand on a stool in order to work on the table top. - Remind staff that thawing of foods shall be done in the cooler; under cold running water; in a microwave; or in a sink of cold water (4C). - General sanitation level is satisfactory. No signs of pests. - No expired foods in use. FIFO rules being followed. - FoodSafe certified staff present.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AF4TLD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.17 hour Specific comments: All in order.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment