INSPECTION REPORT Health Protection 244621

PREMISES NAME Thai Chef Casual Thai Cuisine		Tel: (604) 559-6371 Fax:
PREMISES ADDRESS 206 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE June 1, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Panee Mesri		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: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution in spray bottle by back handsink measured > 200ppm chlorine. Test strip "bleached out" Corrective action: please ensure bleach solution for food contact surfaces measures 100-200ppm chlorine. Use test strips to verify concentration. *Note: 100ppm chlorine is 2mL (1 tsp) bleach + 1L water. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Grease/oil droplets seen forming on vent hood above the cook line where chefs stand. -Food debris under dishpit area. -Grease buildup noted on the sides of cooking equipment Corrective action: please ensure the above nted areas are cleaned to remove any grease/oil and food debris. Date To Be Corrected By: 06/04 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Seals for prep cooler are taped to the door with duct tape. Corrective action: remove tape as it is not a non-porous surface that is easy to clean. Repair the seals as necessary to prevent cold air from escaping the cooler. Date To Be Corrected By: 06/07 Corrective Action(s):

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

Comments

This inspection done by an EHO student. Routine -Stand up freezer: -18 deg. C -Mini fridge: 4 deg. C, freezer portion: -15 deg. C (nothing stored) -Prep cooler: 3 deg. C, insert level: 4 deg. C *Make sure inserts are not too full to allow for proper cooling of stored items. -2 door cooler: 5.8 deg. C (recently filled with prepped stock) -Beverage cooler: 5 deg. C (beverages only) -Rice warmers: 64 deg. C, 72 deg. C. Scoops stored in sanitary manner. -Dishwasher reached final rinse temperature of 74.9 deg. C at the plate. -Overall storage/organization of stored foods satisfactory. -Dry storage well maintained. -All handsinks supplied with warm water, liquid soap and paper towels. -All curries on the stove had internal temperature of > and/or = 70 deg. C *Reminder to implement temperature tracking for curries if they are removed from heat. Ensure they remain at 60 deg. C or hotter. Best practice is to maintain heat (do not turn off) or prepare smaller portions for lunch/dinner and discard leftover -No signs of pests at time of inspection. -Back door is screened - in good condition. -Staff on site have valid FOODSAFE level 1 -Health permit posted in conspicuous location **Recommended to store fewer items on top shelf of 2 door cooler so the fan is not blocked. -May want to consider setting the thermostat to below 4 deg. C to compensate for temperature increase during rush hours. COVID-19 controls: -COVID-19 signage posted -Customer logging is being done -Dine-in is open - tables/chairs must remain 2m apart in all directions. -Plexiglass by cashiers -Hand sanitizer available for customers -Staff sick policy is in place. -High touch surfaces sanitized using bleach solution. *Note: bleach solution for high touch surfaces should be 1000ppm chlorine which is 20mL bleach + 1L water