Fraser Health Authority



INSPECTION REPORT
Health Protection
241094
PREMISES NAME
Thai Chef Casual Thai Cuisine		Tel: (604) 559-6371
Fax:
PREMISES ADDRESS
206 - 3355 North Rd
Burnaby, BC V3J 7T9		INSPECTION DATE
April 17, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Panee Mesri		NEXT INSPECTION DATE
October 17, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Cooked meat observed to be stored next to raw meat and seafood in reach-in cooler
2. Ice cream observed to be stored next to raw meat in chest freezer
3. Evaporated milk observed in opened can in display cooler
4. Raw meat observed to be portioned while being in a carboard box and blue bag on the ground
Correction: 1. Store cooked product above raw meat to prevent cross-contamination
2. Store ice cream above or separately from raw meat to prevent cross-contamination
3. Do not store food in opened can to prevent contamination from can leachate. Store the food in
food grade container
4. Do not do preparation work with food on the ground to prevent contamination. Work should be
done on food contact surfaces
Corrective Action(s):

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

This inspection done by EHO student

Comments: -Chest freezer measured at - 17 deg. C
-Reach-in cooler closest to chest freezer at 4 deg. C
-Reach-in cooler next to preparation table at 3 deg. C
-Rice hot held at 76 deg. C
-Dishwasher (High temperature) measured at 73.3 deg. C at plate level
-Display cooler measured at 4 deg. C
-No signs of pest activities observed at time of inspection
-General sanitation satisfactory
-Preparation cooler at 4 deg. C
-Handsink equipped with handsoap, paper towel and hot/cold water
-Chlorine sanitizer bucket at 200 ppm
Note -One rice cooker not in use at time of inspection. Ensure scooper is stored in ice or ice water below 4 deg. C