INSPECTION REPORT Health Protection KLIU-D4LRAX

PREMISES NAME Chad Thai Restaurant		Tel: (604) 677-1489 Fax:
PREMISES ADDRESS 4010 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE April 23, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sirirat Bunmee		NEXT INSPECTION DATE May 07, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 6

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 containers of green curry in the reach in cooler were improperly cooled as their internal temperature measured above 4C. Staff are not checking the temperature of cooked foods before storing them in the cooler. Corrective Action(s): Discussed with staff - cooked foods must be cooled as per the following: > From 60C to 20C within 2 hours > From 20C to 4C within 4 hours Internal temperature of food must not remain between 20-60C for more than 2 hours. If more than 2 hours, the food must be DISCARDED. Obtain a probe thermometer to perform temperature checks. Violation Score: 5 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Staff did not properly reheat leftover rice to 74C before placing into the rice warmer. Rice in this warmer was not able to reheat to 74C in the maximum time of 2 hours. Corrective Action(s): Discussed with staff - all leftover foods must be reheated to 74C BEFORE placing into hot holding. A rice warmer is not meant to reheat cold food quickly. Reheat any leftover rice in the microwave to 74C. Best practice: do not use leftover rice in the same manner. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of green curry stored in the reach in cooler measured 7.8C internal temperature. Both containers were cooked and cooled the day before. Corrective Action(s): Discussed with staff - these 2 containers must be reheated IMMEDIATELY and hot held on the stove for the remainder of the day. Do not cool down any leftovers at the end of the day to reuse tomorrow. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 rice warmer contained rice that was measured to be 42.6C. Staff informed this was leftover rice that was transferred from the cooler directly into this warmer at the start of the day (11:30AM). Time of inspection was 12:05PM. Corrective Action(s): Discard rice. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer for front of the house measured 50ppm. Corrective Action(s): Operator added more chlorine. Surface sanitizer solution must be 100-200ppm chlorine. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At start of inspection, staff were using the only handsink as a prep surface by placing a serving tray over the basin. Corrective Action(s): Staff removed the tray. All handwash stations must be ACCESSIBLE at all times. Do not store items or equipment in the basin or on top of it. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): At start of inspection, rice paddles were stored in room temperature water. Corrective Action(s): Staff poured out the water. Rice scoops must be kept on ice OR dry. Do not keep in water. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door has gaps between the screen door and main door. Corrective Action(s): Repair the screen door so that it is tight fitting, and there are no gaps that could allow pest entry. Date to be corrected by: May 7, 2024. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning for food debris is required in the following area: > Dry storage room > Under and behind the prep table next to the back door > Behind the chest freezer, standup freezer and reach in cooler > Behind the standup cooler across from the customer washroom Corrective Action(s): Remove food debris, clean and sanitize as per your sanitation plan. Maintaining a high level of sanitation will prevent the presence of pests. Date to be corrected by: May 7, 2024. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Reach in cooler next to the cook line had an air temperature of 5.4C during the inspection. This cooler is heavily used during the lunch rush. Probed spring rolls that have been stored in this cooler overnight measured to be 3.7C. Corrective Action(s): Service the cooler ASAP. Even during lunch rushes, the air temperautre should be able to reach 4C or colder. Date to be corrected by: May 7, 2024. Violation Score: 3

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

Comments

Routine Temperature controls: > 2 door cooler: 5.4C** > Standup freezer: -18C > Chest freezer: -20C > Standup cooler: 3C > Prep cooler: 3C > Domestic cooler/freezer: 4C/-19C > Hot holding (curry): 60C or hotter > Rice warmers: 62.1C and 60.3C. One warmer contained rice that was probed to be 42.6C (see violation 203 and 206). > Bean sprouts on the line: 4C with ice wands kept inside. Make sure to occasionally stir the ice wands to keep the sprouts at 4C or colder. > All counter top ingredients are put back into the cooler when rush is over. Only a small amount is kept on the line for service. General: > Running hot and cold water is available. > Handwash stations have liquid soap and paper towels. > Low temperature dishwasher had 50ppm chlorine residual for sanitizing. > 200ppm bleach sanitizer present for back of the house. > Discussed cooling procedures for curry - ensure the entire pot is placed into the prep sink and surrounded by ice water, occasionally stirring and replacing ice water to cool down faster. > Discussed cooling for fried tofu - internal probed temperature at time of inspection was 42C, staff inform this batch was cooked 15 minutes prior to inspection. > Use a thermometer to check the temperature of food before portioning it for the cooler. > No indication of current pest activity. > Foodsafe requirements met. Operator's certificate is valid until 2028. > Health permit is posted.