INSPECTION REPORT Health Protection DNGG-D2ATCG

PREMISES NAME Thai Chef Casual Thai Cuisine		Tel: (604) 559-6371 Fax:
PREMISES ADDRESS 206 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 9, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Panee Mesri		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # DNGG-D29U89 of Feb-08-2024 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. High Temperature Sanitizing Dishwasher: 69.8C (maximum temperature achieved at plate surface using a min/ max thermometer, multiple cycle attempts). 2. Concentration of chlorine bleach sanitizing solution is too high (bleaching out chlorine test papers). Correction: 1. Minimum 71C required at plate surface. - Unit is most likely unable to achieve temperature due to absence of hot water intake. - Once hot water is available, ALL dishes, equipment, and utensils must be run through dishwasher cycle. 2. 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water - Use chlorine test papers to verify sanitizer concentration. - Store wiping cloths in sanitizer between uses. [Correction Date: Immediately] Code 303 noted on Routine inspection # DNGG-D29U89 of Feb-08-2024 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: - Hot water not available. - Manager states that issue with hot water tank was identified earlier this week and hot water tank was serviced; however, employees discovered today that there is no hot water again. Technician has been contacted to service tank. Correction: - Repair and/ or replace hot water tank and/ or address and correct issue that is causing the issue of no hot water. - Supply of hot and cold water that is adequate in quantity and pressure to meet the needs of the food premises is required. [Correction Date: Immediately]

Comments

- Hot water tank was replaced. Hot and cold water in adequate supply and pressure available in the premises. - High Temperature Sanitizing Dishwasher: 71.8C at dish surface (min/ max thermometer) - Dishes/ utensils/ food equipment have gone through dishwasher cycle. - 100-200 ppm chlorine bleach sanitizing solution available. **Ensure outstanding violations are corrected by noted correction date. - CLOSURE ORDER RESCINDED.