Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-BGSQ56
PREMISES NAME
Patsara Thai Restaurant		Tel: (778) 398-2777
Fax:
PREMISES ADDRESS
528 Carnarvon St
New Westminster, BC V3L 1C4		INSPECTION DATE
October 9, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Puvarin Chongchaidejwong		NEXT INSPECTION DATE
October 11, 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: Moderate (16-29) Total Score = 27
Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: pot of red curry left in walk-in cooler unit from the day before (>12 hours). internal temperature measured 15C.
Corrective Action(s): Discarded. Do not cool foods in large pots. Same with yellow curry, split into to small containers for rapid cooling.
Product must be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 2 issues;
REPEAT OBSERVATION: bean sprouts stored next to wok area then moved to prep cooler (product measured 10C internal.
Walk-in cooler contents measured >4C (products measured 6-8C internal, ambient temperature measured 7C)
Corrective Action(s): Keep bean sprouts on ice at all times when stored outside of the cooler.
Service/Adjust the cooler so it is capable of maintaining contents <4C at all times
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 3 green towels left out on counter top at prep cooler. Other wiping cloths stored in sanitizer solution
Corrective Action(s): ensure that surface wiping cloths are stored in sanitizer solution when not in use.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Hood vent has not been professionally serviced since Feb 2018.
Corrective Action(s): Have the vent hood professionally serviced immediately.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: walk-in cooler measured 7C ambient temperature. Operator had turned off condenser unit to manually defrost ice build up behind condenser. Unit to be turned back on in 1 hour (2 hours total)
Corrective Action(s): Have the cooler unit serviced or adjusted to ensure that it is able to maintain contents <4C at all times.
Violation Score: 9

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

=BOH (2X) and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (7C), prep coolers (L 2C, R 4C), and bar cooler (3C) measured < 4 degrees C
=Undercounter freezer (-18C) and storage room upright freezer (-22C) measured < -18 degrees C
=hot holding not available at the time of inspection
=High temperature dishwasher had a final rinse temperature of 79.0 C at the dish surface (minimum 71 C required for proper sanitizing)
=Wiping cloths stored in bleach sanitizer solution approximately 100 ppm chlorine and available in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered
=Ice machines were maintained in a sanitary manner, FOODSAFE level 1 certification for kitchen staff verified as valid at the time of inspection.
=Permit posted in a conspicuous location\