INSPECTION REPORT Health Protection AFOK-B9KR29

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 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shuang Yan Zhou		NEXT INSPECTION DATE February 26, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes 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: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Cleaning chemicals stored beside boxes of plastic prepackage food products in the excess back storage unit. To prevent chemical contamination of food product, all chemicals are to be stored separate from any food products. Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1 cockroach was noted in a sticky trap placed underneath the front wok station. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of black and yellow grease was noted underneath the front wok station and between the deep fryer in the back kitchen. Accumulation of old food debris was noted in areas underneath the 2-compartment sink, walk-in cooler, and underneath the shelving unit located beside the standup freezer. More thorough and frequent cleaning is required for hard to reach areas and areas where they are subject to grease and water. Corrective Action(s): Violation Score: 15

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

Comments

Routine inspection conducted All cooler units were less than or equal to 4C. Stand up freezer and chest freezers were at -18C. Hot holding of food product was at least 60C Chlorine sanitizer available in food preparation area and concentration was at 100ppm. High temperature dishwasher achieved a final rinse temperature of 74C at plate level. Food items properly covered Contract with professional pest control company in place. Hand washing stations satisfactory.