INSPECTION REPORT Health Protection DSEA-ARZU2S

PREMISES NAME Thai Express		Tel: (604) 422-0001 Fax:
PREMISES ADDRESS 722K - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE October 10, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ying Zhou		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: REPEAT OBSERVATION: staff pre-portion bowls of ingredients and store on top of prep cooler at room temperature. Products were prepared <30 minutes prior. Corrective Action(s): Moved products to bottom compartment of prep cooler. Ensure all potentially hazardous foods are stored <4 degrees C at all times Future infractions may result in the issuance of fines and/or correction orders. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff handwash bowls in the FOH handsink (no sanitizing step). Staff are also not aware of temperature checks for the mechanical dishwasher. Corrective Action(s): Reviewed temperature checks for the dishwasher with staff as well as proper warewashing procedures. Do not use the handsink for warewashing. REMOVE DISHSOAP AND SPONGES FROM HANDSINKS. 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): REPEAT OBSERVATION: Sanitizer on site (both BOH spray bottle and FOH bucket) measured 0 ppm chlorine. towels for wiping counters not stored in sanitizer solution. Corrective Action(s): Staff remade solution and stored towels in sanitizer. to make: 1 tsp bleach to 1 L water. Change daily or after becoming soiled. Violation Score: 15

Non-Critical Hazards: Total Number: 6

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: square insert of frozen chicken wings found to be thawing at in room temperature. Product was still frozen. Corrective Action(s): Moved to walk-in cooler. Ensure that all thawing is conducted in one of three ways; -in a microwave -in cold water -in a cooler <4 degrees C Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required on the walls and dish storage containers in the back of house (BOH). Lid for FOH prep cooler observed to have grease build up. Corrective Action(s): Thoroughly clean the above noted areas. this must be done on a more frequent basis. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Large bottles for sauces have design similar to milk jugs that prevents adequate cleaning within the handle component. Corrective Action(s): Replace the bottles with easy to clean containers. Do not reuse sauce packaging. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Plastic vegetable crates being used to store dishware in the BOH. These crates were broken and in poor repair. Corrective Action(s): Remove the crates. Store dishware in appropriate, easy to clean containers in good condition. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Single use styrofoam cup being used as an ice scoop in the FOH Corrective Action(s): Discard the cup and obtain a reusable and cleanable scoop with a dedicated handle. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site did not have FOODSAFE level 1 completion. 3 staff on site at the time of inspection. Corrective Action(s): Minimum 1 staff member on site at all times of operation must have completed FOODSAFE level 1 Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep cooler (2C) measured < 4 degrees C, and chest freezer measured -18 degrees C =Curry hot holding (88C) and rice hot holding measured (63-66C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 71.9 C at the dish surface (minimum 71 C required for proper sanitizing) =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Permit posted in a conspicuous location Staff on site unaware of storage room location. to be inspected in future inspections.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ARZU2S
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: fried bananas audited. product meets transfat restrictions.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment