INSPECTION REPORT Health Protection LKIM-CY44CN

PREMISES NAME Green Basil Thai Restaurant		Tel: (604) 626-2831 Fax:
PREMISES ADDRESS 4623 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE November 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wan Fang Zhong		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation (CORRECTED DURING INSPECTION): Sanitizer solution not made prior to arrival of EHO. Kitchen in full operation prior to sanitizer solution readily available. REPEAT VIOLATION CORRECTED DURING INSPECTION - Sanitizer solution made upon direction of EHO. . Glasswasher not achieving final sanitizing rinse of 50ppm Chlorine. CORRECTED DURING INSPECTION - chlorine was changed and eventually reached 50ppm. . Corrective Action(s): Ensure sanitizer solution is readily available for staff to use throughout the duration of food preparation. Ensure glasswasher is checked daily to ensure final sanitizing rinse of greater than or equal to 50ppm Chlorine. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice observed to be cooked in mop sink area. This area is just off staff washroom and not suited for food preparation. . REPEAT VIOLATION CORRECTED DURING INSPECTION . Corrective Action(s): Cease all food production in this area. Relocate any food preparation from this area immediately. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden and particle board shelving and equipment observed throughout facility. Some shelves have been replaced . . Corrective Action(s): These items are not suited to food preparation areas as they are absorbent. These items will have to be replaced with more suitable materials or repainted/resurfaced. Assess wooden shelving and structures and source materials for repairs/resurfacing/replacement. Continue to replace items around restaurant. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Tiles broken on floor in front of glass washer. Tiles are now loose. . Corrective Action(s): Repair tiles. Either replace or try to re-adhere tiles to floor . Violation Score: 3

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

Comments

COMMENTS: - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - ChlorineTest strips available for use - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper cooling methods observed for previously cooked food items – previously cooled food items tested for temperatures. - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Milkshake blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection