INSPECTION REPORT Health Protection DSEA-BBBTTQ

PREMISES NAME Patsara Thai Restaurant		Tel: (778) 398-2777 Fax:
PREMISES ADDRESS 528 Carnarvon St New Westminster, BC V3L 1C4		INSPECTION DATE April 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Puvarin Chongchaidejwong		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Red curry cooling in large pot in the walk-in cooler. internal temperature measured 14C Corrective Action(s): Operator divided curries into smaller containers. All hot potentially hazardous foods are to be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours of less. Sauce can be cooled rapidly using an ice and water mixture or ice wand after the sauce has sufficiently cooled (not when immediately removed from the heating unit) Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bucket of bean sprouts stored next to wok station at room temperature. 1 small container of cooked chicken left out at room temperature near prep cooler Corrective Action(s): Chicken moved to the cooler unit. Bean sprouts were iced at the time of inspection ensure that all cold potentially hazardous foods are stored <4 degrees C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: kitchen staff store knives in between prep cooler and undercounter coolers. food debris and build up noted between cooler units Corrective Action(s): Staff rewashed knives in dishwasher. Ensure that knives and other utensils are not stored between the cooler units. Clean between cooler units Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Dead cockroaches observed in the following areas; -in multiple pest traps in the kitchen -under the ice machine and handsink adjacent to the ice machine -in the prep cooler condenser unit -beside the single burner wok pest control company is servicing once a week. Corrective Action(s): Operator must submit pest control reports to district inspector. Follow ALL pest control professional's recommendations. Clean kitchen thoroughly on a more frequent basis. remove dead cockroaches when observed. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation needs improvement. Food and debris build up observed in the following areas; -on the ceiling panels -between the cooler units at the grill -in the debris catch area of the two burner stove -behind the undercounter freezer -around the wok stations and between the grills and deep fryers -within counters and underneath the ice machine at the BAR -underneath various equipment -grease build up observed on vent filters above the wok station Corrective Action(s): above noted areas must be cleaned on a more frequent basis. directed operator to increase cleaning frequency and to clean ABOVE THE CEILING PANELS Maintain frequent cleaning by designating different areas to clean on different days. Violation Score: 9 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Various microfiber towels hanging around staff work stations for wiping hands. Corrective Action(s): Remove reusable towels. If hands are soiled, wash with liquid soap and warm water and dry with paper towels (single use towels) only Violation Score: 3

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 (1C), prep coolers (L 3C, R 4C), and bar cooler (4C) measured < 4 degrees C =Undercounter freezer (-18C) and storage room upright freezer (-20C) measured < -18 degrees C =Red curry hot holding (61C) and green curry hot holding (70C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 81.0 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 =Permit posted in a conspicuous location