Fraser Health Authority



INSPECTION REPORT
Health Protection
AFOK-BLNTKP
PREMISES NAME
Thai Express (Central City)		Tel: (604) 581-1889
Fax: (604) 581-1816
PREMISES ADDRESS
708 - 10153 King George Blvd
Surrey, BC V3T 2W1		INSPECTION DATE
February 10, 2020		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
James Zeng		NEXT INSPECTION DATE
February 24, 2020
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21
Critical Hazards: Total Number: 2
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): A wiping rag was picked up by a staff wearing rubber gloves, which was used to grab raw battered chicken and rinsed under running water. The glove was moved from between the deep frying area and hand sink .
Corrective Action(s): All wiping rags needs to be stored in a sanitizing solution when not being used. Rag was placed in a 100ppm chlorine solution at the time of inspection.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: A staff member was portioning a container of battered raw chicken product into a bowl metal by wearing a rubber dishwashing glove. The portioned product was then placed into the deep frier with the same pair of gloves. To rinse the batter off the glove, the staff then washed their hands with the gloves at the hand washing station. With same pair of gloves, the staff proceeded to, pick up a wiping rag, handled the deep frying ladles, separate the deep fried chicken product from the frier.
Corrective Action(s): There is a high level of cross contamination due to the improper usage of gloves. Gloves are not to replace hand washing and are to be disposed after any chance of contamination. Direct handling of food with hands need to be minimized with the use of washable utensils such ladles or scoops to portion the raw food product and tongs to handle cooked foods.
Violation Score: 15

Non-Critical Hazards: Total Number: 1
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: There were 3 staff working within the facility at the time of inspection, but none of the staff holds a valid FOODSAFE Level 1 certification.
Corrective Action(s):
Violation Score: 1

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